We are always on the hunt for for tips that are fresh, a little surprising and truly helpful — in short, the kind of advice you get from an expert. This year we talked to pastry chefs, food scientists, cookbook authors and others, gathering their best tips for perfect turkey roasting, easier party planning, better pickle-making, and much more. From tips for taking better food photos when you travel to Wylie Dufresne's gravy guidance, here are ten of our favorite bits of expert advice from 2013.
- 1 Be a Better Baker: Advice from Pastry Chef Jenny McCoy
- 2 Think Like a Caterer: Expert Advice for Hosting a Stress-Free, Stylish Party
- 3 5 Ways to Give Your Pickles Better Texture
- 4 Make-Ahead Salads for Dinner: A Handy Chart from Jeanne Kelley
- 5 The Science of Roasting Turkey: Nathan Myhrvold Explains the Maillard Reaction
- 6 The New Basics: Aida Mollenkamp's Best 10-Minute Lunches
- 7 The Science of Gravy: Wylie Dufresne on Emulsions & His Advice for Better Gravy
- 8 5 Tips For Taking Better Food Photos When You Travel
- 9 4 Tips for Low-Sodium Cooking: And a Recipe for Low-Sodium Bloody Marys
- 10 Katie Sullivan Morford's Best 10-Minute Healthy School Lunch
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Welcome to The Kitchn's Best of 2013 roundup!
From December 21 through January 3 we are rounding up our favorite (and your favorite) posts from the past year. We'll also share guest posts, special holiday features, and a sparkling Winter Glam Cocktail Party, the final installment in our 2013 Gatherings from The Kitchn. Happy Holidays!