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We’ve covered what kind of turkey to buy, how big of a turkey to buy, and what equipment to have on hand, now for the serious stuff-roasting...
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Find out more about Rebecca: Rebecca Wheeler has been teaching cooking classes in the Chicago area for 7 years. Cooking and travel are her twin passions, and she merges them in a variety of cooking classes and food tours of Chicago's ethnic neighborhoods. Find out more at www.rebeccawheeler.com. |
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Chicago Food Examiner's Articles
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I make gravy probably three times a year. It used to be something our moms and grandmothers made regularly, and...
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