How-To

    How to Make the Most of Your Chickpeas

    How to Make the Most of Your Chickpeas

    By GIANCARLO BUONOMO
    chawanmushi

    How to Make Chawanmushi, Japan’s Incredible Egg Dish

    By MAX FALKOWITZ
    Pies

    13 Thanksgiving Pies to Make With One Easy Crust

    By CRAIG CAVALLO
    The Easiest Way to Great Chicken Parmigiana

    The Easiest Way to Great Chicken Parmigiana

    By FARIDEH SADEGHIN
    Sweetbreads with Chimichurri Criollo

    The Expert Way to Handle Sweetbreads

    By FARIDEH SADEGHIN
    Salted Cod Casserole

    George Mendes Makes the Case for Salt Cod

    Jacques Pépin's Herb-Topped Clams

    Jacques Pépin’s Trick for Shucking Clams Without the Hassle

    By SAVEUR EDITORS
    Jacques Pépin Knows the Easiest Way to Incredible Eggs

    Jacques Pépin Knows the Easiest Way to Incredible Eggs

    By SAVEUR EDITORS
    The Art of Smoking With Matt Lambert of the Musket Room

    The Art of Smoking With Matt Lambert of the Musket Room

    By JOE SEVIER
    How to Shuck a Scallop (And Clean It, Too)

    How to Shuck a Scallop (And Clean It, Too)

    By SAVEUR EDITORS
    The Easiest Way to Make Foolproof Queso

    The Easiest Way to Make Foolproof Queso

    By JOE SEVIER
    How to Melt Chocolate the Easy Way

    How to Melt Chocolate the Easy Way

    Tahdig Rice

    How to Make the Crispiest, Bottom-of-the-Pot Rice

    Compound butter

    How to Make Compound Butter With Literally Anything

    How to Make the Smoothest, Richest Ganache

    How to Make the Smoothest, Richest Ganache

    Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes

    How to Reach Short Rib Nirvana: Brine, Don’t Braise

    By GIANCARLO BUONOMO

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