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Chefs & Experts
- Frances Janisch Lauren Braun Costello shows you that an apricot- and ginger-spiked glaze transforms baby back ribs into sweet, savory "fall off the bone" meat.
- Adam Macchia Clams aren't just restaurant food -- they're easy to make at home, and chef Marcus Samuelsson shows us how.
- Frances Janisch Quinoa is actually an ancient grain, but it might be new to your kitchen. Gail Simmons shows you some delicious ways to use it.
- Corbis Mark Bittman says potatoes are more versatile than any other vegetable, so pull out a bag and start cooking!
- Stephen Davis Phillips Marco Canora demonstrates a healthy, moisture-infusing parchment paper preparation with a salmon fillet and fragrant herbs.
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