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How to Caramelize Crème Brûlée
By
KATE NOWELL-SMITH
Risotto Voce
By
PAULA WOLFERT
Perfect Chocolate Soufflé
By
CATHERINE TILLMAN
Making Duck Confit
Preparing Dried Beans
Serving Caviar
Rendered Duck Fat and Fritons
By
CHRISTOPHER HIRSHEIMER
Snipping ‘Shrooms
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Preparing Octopus? No Problem!
The Dirt on Cleaning Clams
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