How-To

    Peel and Eat Shrimp, How to Cook Shrimp

    How to Cook Shrimp, With Tips from Kwame Onwuachi

    By BENJAMIN KEMPER
    How to Cook Lobster

    How To Cook a Lobster, According to a Maine Lobsterman

    By FATIMA KHAWAJA
    How to Can Tomatoes

    Learn How to Can Tomatoes the Easy Way

    By CAMILLA WYNNE
    Jamaican Beef Patties

    How to Make Jamaican Beef Patties at Home

    By VAUGHN STAFFORD GRAY
    How to Brew Iced Tea

    Here’s How to Brew Iced Tea Like a Pro

    By NISSAN HAQUE
    How to Cold Brew Coffee

    How To Make Cold Brew That’s Easy and Cafe-Level Good

    By BENJAMIN KEMPER
    Blueberry Pancakes Recipes

    10 Wonderful Ways to Cook With Blueberries

    By BENJAMIN KEMPER
    How to Sharpen a Knife

    Hone Your Knife (And Sharpening Skills) With This Simple Method

    By FATIMA KHAWAJA
    How to Pie Crust

    The No-Fail, No-Mixer-Required Guide to Flaky, All-Butter Pie Crust

    By ELLEN GRAY
    South Carolina Grunt Fish

    How To Clean a Fish So You Can Bring Your Catch Right to the Table

    By FATIMA KHAWAJA
    Find the seam

    How To Open Champagne Like A Swashbuckling Sommelier

    By CELINE BOSSART
    A platter of Lowcountry oysters

    Recreate That Buck-a-Shuck Happy Hour At Home

    By FATIMA KHAWAJA
    Seville Oranges for Orange Marmalade

    Make That Peak-Season Winter Citrus Last All Year Long

    By CAMILLA WYNNE
    Jarring Candy Ginger for Preserving

    Forget the Bulk Bins: Master Preserver Camilla Wynne Teaches Us How to Make Candied Ginger at Home

    By CAMILLA WYNNE
    Dorot Gardens Flash Frozen Garlic

    This Secret to Fresh, More Flavorful Cooking is Hiding in Your Freezer

    By SAVEUR EDITORS
    Roast Turkey with Celery-Root Stuffing and Giblet Gravy

    The Easiest Way to Carve a Turkey

    By NAOMI TOMKY

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