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You haven't lived until you've had chicken karaage, which is Japanese-style chicken that's marinated in soy and fried twice until crisp and oh so nice.

This won't bring you the satisfaction of a proper preserving project that'll last the year. But it will bring you instant gratification.

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.

Blender drinks don't get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.

It didn't take long for the honeymoon phase of David's kitchen renovation to be over...and for insanity to set in.

Crisp as a cracker. Less sweet than a cookie. And certain to be safe from the kids as they have a distinct adult dark chocolate allure.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

In our second podcast, our dulcet-toned duo heap a little love on those who've nurtured, nourished, or otherwise mothered us, including Momma Leite.

David divulges his teenage servitude on a farm and, decades later, attempts to grow veggies from seed. This oughta be interesting.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you've got the makings for some of the easiest enchiladas ever.

We take their sibling-like quibbling public with "Talking With My Mouth Full," their brand-spanking new podcast.

Stop your scoffing. This may not be conventional chili, but it's no sissy imposter. It's just a little subtler, soupier, and smokier.

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.

If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.

Let loose with some fanciful flourishes in fashioning this lovely lemon meringue pie-inspired tart with a nutty crust, a creamy lemon curd, and billows of meringue.

A nifty little ooh- and aah-inducing riff on the classic croque madame that's perfect to assemble ahead of time for big batch brunches.

When David decides to renovate the kitchen in Connecticut, he does so with his usual flair for the dramatic.

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you.