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When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
When I need to cut a layer cake in half horizontally to make a Boston cream pie or other filled…
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When using my broiler pan, I line the bottom with aluminum foil and spray the rack with nonstick…
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