Our food prep guides get down into the nitty-gritty of make-ahead storage, kitchen prep tasks, meal planning, and just how to get dinner onto the table in time.

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How to Prepare and Store Ginger
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How to Set Up a Prep Station Like a Pro Cook
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How to Wrap Your Sandwiches for Better Eating on the Go
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How to Prepare Salt-Packed Anchovies
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The Food Lab: How to Prepare Green Spring Produce
A Better Way to Skin Charred Peppers for Chilis, Soups, and Stews
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The Best Way to Prevent Cut Apples From Browning
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How to Cut Chicken Breasts Into Cutlets | Knife Skills
Measuring spoons, measuring cups and a kitchen scale.
The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
How to Trim a Whole Beef Tenderloin for Roasting
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How to Dry-Age Duck at Home
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Save Your Vegetable Scraps, Make Stock
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Pacific Razor Clams: How to Catch, Clean, and Cook Them
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How to Debone a Chicken Thigh | Knife Skills
The Right Way to Brine Turkey | The Food Lab
The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
Guajillo chilies
What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips
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How to Blanch Almonds
person cracking eggs into bowl
How to Crack Eggs Like a Badass
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Why I Butcher Chicken with a Japanese Poultry Knife
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How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills
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How to Trim Pork Spareribs Into a St. Louis-Style Cut
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How to Clean and Debeard Mussels
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Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous) | The Food Lab
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How to Break Down a Chicken | Knife Skills
For the Crispiest Chicken (and Turkey) Skin, Grab the Baking Powder
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The Food Lab's Definitive Guide to Buying and Cooking Hams
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How to Season and Maintain a Wooden Cutting Board
Peeling an apple with a Y-peeler
Why a Y-Peeler Is the Best Vegetable Peeler
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The 4 Knife Cuts Every Cook Should Know | Knife Skills
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How to Prepare Portobello Mushrooms | Knife Skills
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How to Seal Foods Airtight Without a Vacuum Sealer | The Food Lab
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Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
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How to Tie a Butcher's Knot
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Stew Science: Should You Marinate the Beef First?
Unfold your steaks
How to Trim Skirt Steaks | Knife Skills
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How to Freeze and Thaw a Fresh-Fruit Pie
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How to Cut Beef For Stir Fries | Knife Skills
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How to Clean and French a Lamb Rack | Knife Skills
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The Better, Faster Way to Freeze and Defrost Your Foods
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How to Eat a Whole Lobster
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Seriously Asian: Holiday Dumpling Making
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The Burger Lab: The Principles of Topping Burgers
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Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients
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How to Stock Your Thanksgiving Pantry
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Freeze Scone Dough to Bake Up a Breakfast Treat Any Time
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How to Wrap and Store Cheese
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Soak Dried Mushrooms in Wine or Stock for More Flavor (and Efficiency)
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What to Do With Leftover Herb Stems
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Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge
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Homemade Brown Sugar: Quicker Than a Trip to the Store
Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure
Cryo-Shucked Clams Recipe
Spice Hunting: Drying Chiles at Home
butchered pig carcass
How to Break Down a Pig
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Want Juicier Tomatoes? Store Them Upside Down
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Making Pesto or Curry Paste? The Freezer Is Your Friend | The Food Lab
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How to Make Dried Apple Chips