A somewhat unfamiliar utensil is starting to make its way into traditional table settings: scissors. As Grub Street recently documented, a growing number of New York City restaurants are starting to ...

Poultry connoisseurs will attest that the best way to roast a bird is to spatchcock it first. Cutting out the backbone—while a little gruesome—guarantees a juicy breast, legs that are cooked all the ...

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