At 5 p.m., most people aren’t hunting for culinary inspiration. They’re trying to get something on the table fast, keep everyone fed, and avoid that familiar sense of guilt that comes with “good ...
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I Cook at a Michelin-Recognized Restaurant—Here’s the One Step That Makes All Our Meat Taste Better
A Michelin-recognized restaurant chef shares the simple dry-brining trick that makes chicken, steak, and fish juicier and more flavorful. Plus the foolproof formula to use at home.
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