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I like to use flank steak (London broil) for stir-fry dishes and fajitas. It can be difficult to cut the meat into thin, uniform slices when it’s fresh, but I’ve found it’s much faster and easier if it’s partially frozen. —Elizabeth W., Veazie, Maine
I like to knead bread dough in a large resealable bag. My hands—and the countertops—stay nice…
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To slice a grilled cheese sandwich cleanly without making a mess of the gooey cheese, use a…
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