Sous Vide Staples: Chicken Breast



It’s not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a seemingly simple preparation. The truth is, it’s actually quite a challenge to prepare a chicken breast that’s cooked through but still juicy and encased in a crispy, golden skin, and there’s plenty of seemingly fancier fare that’s far easier to get right.

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Choosing Oysters



One day, a very long old time ago, a precocious prehistoric person smashed open an oyster shell and slurped up its slippery meat. And just like that, an age-spanning love affair was born. We humans can’t get enough of these delicately flavored sea creatures, and it’s always been that way. Oyster farming dates back to the ancient Greeks and Romans, after all. And to this day, a plate of ice-packed freshies—washed down with some carefully paired Champagne—starts off many a celebration; it’s an edible signal that the occasion is an important one and thus calls for the greatest consumable combo on the planet.

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Shucking Oysters



Marco Pinchot of Taylor Shellfish Farms has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way.

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Chuck Roast



We all know the stories. “The Ugly Duckling.” “The Frog Prince.” This is a tale as old as time. A song as old as rhyme, if you will. A homely hero undergoes a transformation that reveals the true beauty lurking just below the surface. And everyone lives happily ever after.

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Prime Rib Roast



A well-made, oven-cooked prime rib is a thing of beauty. But it’s also expensive, which is why we seldom eat it outside the festive season—and why its preparation inspires plenty of hand-wringing. So while we love a holiday tradition as much as the next guy dressed in a Santa suit, we recommend that this year, you cook that gorgeous hunk o’ meat sous vide. For one thing, your roast is guaranteed to come out just the way you like it—always important when we’re working with the pricey stuff. And then there are the results: silky, oh-so-juicy meat that boasts an incredible amount of beefy flavor.

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Braised Pork Belly



To paraphrase Magritte, “Ceci n’est pas un plat.” For those of you who slept through French (not to mention art history) class: This is not a dish. Nope. It’s a versatile technique, rather, that you can use whenever you want some uber-tender, oh-so-tasty pork belly—a bone-sticking braise that can anchor all sorts of delicious dinners.

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Leftover Turkey Pho



Picture this: You’ve just spent the last 24 hours cooking, eating, and sleeping. You’re exhausted and your stomach hurts. Your fridge is filled to the brim with pie and other delights, and dinner rolls and biscuits are everywhere. It’s the day after Thanksgiving, and your tryptophan hangover is in full force. It was a holiday after all—you were allowed to indulge!

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Tip & Trick: Triple-Baked Pie Crust



Thirty minutes outside of Seattle, there’s a storefront diner called Twede’s Cafe. It’s perpetually packed, with a clanky kitchen and a long counter where teenagers in red T-shirts dispense milkshakes and massive platters of scrambled eggs and bacon. But if you find yourself atop one of the vinyl-cushioned stools that flank this counter, don’t order those. Order, instead, a cup of coffee and a slice of cherry pie. Super-sweet, with a pale crust, this cherry pie won’t change your life, but it will fill you with a sense of satisfaction.

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