Stone Crab Season, and How to Buy It

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October to May, claws only, and the crab goes back in the water. What to look for and how to serve it.

Thanksgiving Without the Panic

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Twenty pounds of bird, eight dishes, one oven. Here is what a chef actually does differently.

What Florida Humidity Does to Your Kitchen

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I spent five years cooking in Muscat, where the summer humidity…

How to Keep Fresh Herbs Alive for Weeks

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Parsley, basil and dill wilt fast — but they do not have…

Bouquet Garni: The Bundle That Builds Flavor

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Bouquet garni means "garnished bouquet" in French. It is a small…

How to Keep Food from Going Moldy

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Air is what starts most spoilage. Mold needs oxygen and moisture,…

How to Cook Fish Properly

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Fish is leaner than red meat and carries fatty acids you will…

How to Get the Most Out of Your Spices

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Spices are not indestructible. They lose potency from the day…

How to Cook Steak Properly

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Cooking meat well is the thing every cook is judged on, and…

8 Kitchen Tricks Worth Knowing

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A kitchen is a laboratory. Even the simplest dish is a chemistry…