Ask the Chef: Why is it Okay to Serve Rare Duck Breast?
Carrie H
Here's the latest installment of our Ask the Chef series with the Culinary Exchange's Matthew Robinson. This one's about duck. Quack!
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Filtering by Tag: Matthew Robinson
Here's the latest installment of our Ask the Chef series with the Culinary Exchange's Matthew Robinson. This one's about duck. Quack!
Read MoreWe're introducing a new column called Ask the Chef, with Matthew Robinson of the Culinary Exchange. Got a burning question? Send 'em my way, and we'll tackle it next month. This one's about coconut oil.
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