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To chiffonade basil, pick the cleaned leaves from the stem, and stack the leaves lengthwise together. Then, roll the leaves fairly tightly together into a sort of basil cigar. (Photos: Karsten Moran for The New York Times)

To chiffonade basil, pick the cleaned leaves from the stem, and stack the leaves lengthwise together. Then, roll the leaves fairly tightly together into a sort of basil cigar. (Photos: Karsten Moran for The New York Times)

22 Kitchen Cheat Sheet Guides! I think I may have just learned everything I could ever want to know about the kitchen!

22 Kitchen Cheat Sheet Guides! I think I may have just learned everything I could ever want to know about the kitchen!

How To Boil Eggs and Peel Them In Seconds!

How To Boil Eggs and Peel Them In Seconds

To dice a potato, start with a clean, peeled tuber. Using your chef’s knife, trim the rounded edges off the potato, leaving a six-sided rectangle. (Photos: Karsten Moran for The New York Times)

To dice a potato, start with a clean, peeled tuber. Using your chef’s knife, trim the rounded edges off the potato, leaving a six-sided rectangle. (Photos: Karsten Moran for The New York Times)

The best way to store lemons!  Keeping them in water keeps the peel from drying out.

How To Store Lemons The Right Way

The best way to store lemons! Keeping them in water keeps the peel from drying out.

Roasted Garlic ~ How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head. ~ SimplyRecipes.com

Roasted Garlic ~ How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head. ~ SimplyRecipes.com

Cooking School Day 1: Knife Skills — The Kitchn's Cooking School | The Kitchn

Cooking School Day 1: Knife Skills

These 13 cooking hacks will make you feel like a professional chef in no time. You'll wish you knew about these sooner ;):

These 13 cooking hacks will make you feel like a professional chef in no time. You'll wish you knew about these sooner ;):

Making fresh egg noodles for pasta with prosciutto and peas || Photo: Fred R. Conrad/The New York Times

Homemade Egg Pasta - City Kitchen

Making fresh egg noodles for pasta with prosciutto and peas || Photo: Fred R. Conrad/The New York Times

Okra, tender without a hint of gooeyness. (Photo: Clay Williams for The New York Times)

Angela’s Takes a Return Trip to the Caribbean

Okra, tender without a hint of gooeyness. (Photo: Clay Williams for The New York Times)

Learn how to choose the best asparagus, and master a variety of cooking methods for this springtime favorite. (Photo: Karsten Moran for The New York Times)

Learn how to choose the best asparagus, and master a variety of cooking methods for this springtime favorite. (Photo: Karsten Moran for The New York Times)

How to zest a lemon with a knife via the cupcake project

Olive and Chocolate Aphrodisiac Love Bombs