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Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.| Serious Eats
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We tested 23 thermometers to find the five best options that were consistently accurate and fast and had helpful usability features, like rotating screens.| Serious Eats
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Making large batches of stock, soup, or tomato sauce? You’ll need a pot big enough for the job. After testing, we found three stockpots we recommend.| Serious Eats
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A great Dutch oven is a kitchen all-star. We braised 65 pounds of pork shoulder to find the best ones. Winners include our longtime favorite from Le Creuset.| Serious Eats
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Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats
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Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor. Here's our complete guide to making sous vide chicken breasts.| Serious Eats