Faux gras? Scientists craft 'more ethical' version of French delicacy
Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, ...
Tasting Table on MSN13h
How To Guarantee The Crispiest Spatchcock Turkey Before Putting It In The Oven
Stachcocking a turkey can be the technique that elevates the meat from bland to great, but there are important prep steps to ...
Bagels and Lasagna on MSN7h
Crock Pot Sourdough Bread with Greek Yogurt and No Starter
One of the most popular posts on this blog is our recipe for homemade sourdough bread. Also popular: how to make sourdough ...
Family Destinations Guide16h
Oklahoma Locals Are Lining Up At This Unassuming Restaurant For The Best Barbecue In America
The brisket deserves special mention because it achieves that holy grail of barbecue – a bark (that’s the outer crust) that’s ...
Lancaster Eagle-Gazette on MSN15h
Kinsler: Ever wonder about practical cooking in 1912? There is a book for that
In the fruits, we learn about a 1912 freezer, in which the fruit is spooned into a metal can buried in a mix of ice and salt. This’ll get you to 0 degrees F after a while. You can add rum but, “It is ...