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The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.| Serious Eats
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Fine mesh strainers are good for a whole lot more than rinsing vegetables, draining pasta, or straining the solids from stocks and broths. Here's a look at our go-to tips.| Serious Eats
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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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We cooked beans, risotto, and brisket in a wide range of pressure cookers (both electric and stovetop) to find the five that produced the best results.| Serious Eats
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