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I was first introduced to the wonders of bone broth when I experimented with a round of Whole30 last winter. After sipping on a warm mug of this rich, flavor-packed broth, I was instantly smitten and soon learned all the ways to work it into my meal plans. Regardless of flavor, bone broth (essentially a long-cooked stock) is super versatile and can be used in place of traditional broth or stock, and sometimes even water, to leave meals with a deeper, richer taste. Whether you have a little or a lot, here are 10 ways to work bone broth into your dinner.

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Don’t get me wrong — I love me some Costco, but I don’t have one conveniently located near where I live. I try to squeeze in the occasional Costco trip whenever I happen to have an excuse to drive out of the way to one or I’m home visiting my parents, but it doesn’t happen all that often.

So when I heard about Boxed, an online bulk shopping site looking to give warehouse stores a run for their money, I knew I needed to give it a try. Here’s what I learned — and what I loved about it.

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It feels like summer in parts of the country today. (It’s 74 where I am in New York City!) And although it’s going to be cold again tomorrow, now we’re super excited for warm weather. Also adding to that excitement? We got our hands on a preview of IKEA’s 2018 summer collection. Take a look and then join us in counting down the days until the end of winter.

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Traditional stovetop bone broth takes a minimum of 24 hours, but ideally more like 48 hours to transform a pot of water, acid, and collagen-rich bones into a deep, golden-brown liquid with a texture like barely set jello. Truth is, when you cook bone broth on the stove for that long you and your house will smell like beef broth for days. The good news is there is another way.

Broth in an electric pressure cooker can feel like nothing short of magic, but cooking broth under pressure is a technique that professional kitchens and wise home cooks have been using for decades. Cooking the bone broth in a closed environment and under pressure speeds up the process, which means you can go from bones to luxurious broth in about eight hours — most of which is still hands-off. In this cooking lesson, we’re going to show you the simplest way to do just that with beef or chicken bones.

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I have a new internet crush. I love a person who cooks and who loves cats, and almost nobody takes cooking and cat-pampering as seriously as the home cook and cat lover behind the popular Jun’s Kitchen YouTube channel. While most of his cooking videos are about making food for humans, he also has three adorable kitties, and he loves them so much he makes them their own extremely fancy sushi.

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I’m not very good at making impulse purchases. I’m the person who clogs the aisle at CVS, reading the labels on four brands of calcium chews, before deciding that I need to think about it before dedicating a full 30 days to improving my bone density. When it comes to buying new cookware or kitchen gadgets? Forget it. (I’ll be ready to explore sous-vide cooking roughly a week before the earth crashes into the sun).

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We all have our favorite go-to cookbooks — the ones we just can’t live without and seem to check almost as often as we check our Instagram. Know what we’re talking about? Then you know how annoying it is to constantly grab them from your bookshelf or move them from one place to another as you work around them.

Here are five fun and stylish ideas for storing those cookbooks that you use all the time. The books you use less often? Well, they can stay on your bookshelves.

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You’ve probably already heard us sing the praises of Kirkland Signature products before. The Costco store brand is good. Like, really good. But we get that buying anything at the warehouse store can be scary (pick up something you don’t end up loving and you have 23 gallons of mayo that may go to waste!). Luckily, we have some pretty opinionated and passionate shoppers here at Kitchn.

This morning, we started talking about our favorite Kirkland Signature products and decided to put the list into one short post for you all to see. Take a look and then add your favorites in the comments.

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When it comes to simple, quick-cooking weeknight meals, salmon fillets always have a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that’s tender and flaky with deliciously crispy pan-seared skin.

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Not only did this kitchen receive a major aesthetic upgrade, but the project also achieved the Holy Grail of renovation dreams. In the words of the condo owner, “Same footprint, more space.” Hashtag goals indeed.

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