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Prep School - February 2008

April 6, 2008

The trick to Breading: Wet Hand, Dry Hand

The Right Way to Butterfly a Chicken

How to make Crème fraîche at home

The Right Way to cut Butternut Squash

A pair of sharp, sturdy Kitchen Shears trumps all other tools

Separating Garlic

The most efficient way to strip herb sprigs

Tannins help wine age gracefully

What do labels really mean for Organic, Natural, and Free-Range Chicken

When a recipe calls for Zest

The best baking sense for dry ingredients

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