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The Food Lab: My 11 Favorite Recipes of the Year, 2014

I spend so much time cooking and thinking about what I'm going to cook next that I don't often get to look back at what I've actually done. This has been a pretty big year for me recipe-wise, with some fun breakthroughs, some delicious staples that have made their way into my everyday life, and other recipes that, while they may not be the simplest, are worth every second of the time and effort that go into them. Here are my favorites of they year. They aren't necessarily the most popular, but they were the ones I had the most fun developing and eating. More

41 Holiday Cookies We Love

It's that most wonderful time of the year again. Between cookie-swaps, dinner parties, and the plate you're leaving out for Saint Nick, I think it's fair to dub Christmastime the unofficial celebration of Cookie. From chocolate peppermint snowflakes to cranberry linzers to gingerbread men, plus a not-so-small assortment of brownies, blondies, and brittles, we've got you covered. More

The Food Lab: The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again

Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, not to mention how easily it dries out and overcooks. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust. More

How to Trim a Whole Beef Tenderloin for Roasting

Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself. More

How to Tie a Butcher's Knot

A butcher's knot has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it. More

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