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Hunting For the Tastiest Egg: Duck, Goose, Chicken Or Quail?

We hard-boiled them. We donned blindfolds. And we chowed down. In our eggsperiment, can you guess which bird prevailed in the ultimate showdown of duck vs. chicken?

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13 hours ago

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Readers' recipe swap: Eggs

Readers' recipe swap: Your best eggy recipes were a cracking display of creative cooking

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34 mins ago

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Heart of the Sea | SAVEUR

FROM ISSUE #164 In the center of Barcelona's Boqueria market, past the beehive arrangements of produce but before the dangling haunches of pork, is the market's heart...

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14 hours ago

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Toasted to Perfection, Gradually

To end up with a good piece of toast: aim for the perfect color (golden), the perfect texture (it should have a little “give” in the center) and the perfect temperature (hot).

nytimes.com

9 hours ago

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Easter Desserts | SAVEUR

From classic carrot cake with cream cheese icing to an ethereal meringue tart, any of these global desserts makes the perfect addition to an Easter table.

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16 hours ago

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Brooklynite | SAVEUR

This classic cocktail, adapted from the 1946 edition of the Stork Club Bar Book, is a twist on the daiquiri made with gold or dark rum and honey...

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