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Here's how to rest a steak and cook it to perfection--it's the secret to a juicy and delectable piece of meat.| The Spruce Eats
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Learn all about the "soft-ball stage" of candy-making and the best ways to determine if the sugar has reached the soft-ball stage.| The Spruce Eats
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A roast chicken is the perfect main dish for a family meal. Follow this simple recipe for a juicy chicken with crispy skin every time.| The Spruce Eats
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Most of us store foods like ketchup and butter in the refrigerator—but is it necessary? Learn about 14 foods that keep best out of the cold.| The Spruce Eats
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If your cookies come out too hard, or too crumbly, or too dark, or they're spreading out too much, you might be making one of these 11 common mistakes.| The Spruce Eats
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Candy, jelly, and deep fry thermometers help monitor temperatures closely while cooking. We tested the top picks for your kitchen.| The Spruce Eats
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The best fridge thermometers are attachable, easy to read, and waterproof. We researched the best fridge thermometers for your kitchen needs.| The Spruce Eats
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Learn how to cook and reheat meat, poultry, fish, and leftovers to the correct temperature and how to store food and keep it out of the "danger zone."| The Spruce Eats
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With so many types of oil available, choosing the best oil for deep-frying can be overwhelming. We factor in all the variables to come up with the best one.| The Spruce Eats
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Cooking meat to an exact temperature, and not over, is essential for a delicious meal. We tested popular meat thermometers to find the best ones.| The Spruce Eats
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The best instant read kitchen thermometer is accurate and easy to use. We researched and tested the top-rated options so you can choose the right one.| The Spruce Eats
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Ensuring your chicken is fully cooked, but not overdone, is all a matter of temperature. Here are the ones you need to know to make a perfect, juicy bird.| The Spruce Eats
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Here are the cooking oil smoking points you need to know. Unlike other liquids, the boiling point of oil is not as important in the kitchen as its smoke point.| The Spruce Eats