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Color Your Pasta with Juice
Upper Crust
In Truffles We Trust
By
KELLIE EVANS
Daniel Boulud Makes Consommé
By
SAVEUR EDITORS
VIDEO: How to Make a Horse’s Neck Twist
By
SAVEUR EDITORS
Cook in the Wild
By
SHANE MITCHELL
Use Pasta as Dough
Holidays on Ice: How to Make a Slow-Melting Ice Block
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A New/Old Use for Pear Juice
Dehydrate for Flavor
Sharpen Japanese Knives with Newspaper
Put a Lid on It
Raid the Asian Market
How to Fake French Sauces
Quinoa-Packed Flax-Studded Bread That’s Honestly Delicious
Don’t Toss the Trimmings
Make Bone Broth
Better Poultry through Blow-drying
Freeze Tofu
By
ANDREA NGUYEN
In Praise of Schmutz & Schnibbles
By
AMY THIELEN
How to Weave a Lattice Top for Pies
By
SAVEUR EDITORS
20 Tips for Better Thanksgiving Turkey
How to Make Leaf Bread
How to Make Consommé
By
SAVEUR EDITORS
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