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Culinate 8
pork loin roast

How to butterfly a boneless pork loin

Matthew Card’s technique and a recipe

Eight steps to butterflying your own boneless roast.

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Graze: Bites from the Site
yaki udon noodles
Unexplained Bacon

Use your noodle

Make fresh Asian noodles at home

pumpkin muffins
Excerpts

A Food Lover’s Treasury

roasted turkey
Features

Talking turkey

How to brine and roast a turkey

bacon, cheddar, and chive scones
Dinner Guest Blog

Welcome to the peanut-free lunch

Alternatives to PB&J

Most Popular Articles
rice and beans
Our Table

Rice and bean favorites

The ultimate budget meal

  • The Culinate 8

    A winter-squash glossary — Seasonal favorites — and how to cook ‘em

  • Features

    Talking turkey — How to brine and roast a turkey

  • Front Burner

    On board — A closer look at your knife’s best friend

  • The Culinate 8

    Classic Thanksgiving — All the turkey-day basics

Editor’s Choice
lynne rosetto kasper
The Culinate Interview

Lynne Rossetto Kasper

The radio journalist

  • The Culinate 8

    Vanilla sky — Everything you’ve ever wanted to know about vanilla

  • Features

    Gingerbread nostalgia — Architecture you could eat

  • Front Burner

    Hands-on salad — Bigger than the sum of its parts: Oil, acid, salt, and greens

  • The Produce Diaries

    Quirky quinces

Most Emailed
rice and beans
Our Table

Rice and bean favorites

The ultimate budget meal

  • Recipe of the Week: Ice Cream

    Burnt Caramel Gelato

  • Culinate Kitchen

    Butternut Squash Lasagne

  • Culinate Kitchen

    Pumpkin Chocolate Cookies

  • Culinate Kitchen

    White Bean, Orange Squash, and Kale Soup

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