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  1. Home
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  3. 15 Recipes to Make Before You Die

15 Recipes to Make Before You Die

Updated December 18, 2008
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Chunky Chicken Noodle Soup
Credit: Oxmoor House

Here are 15 classics that you should know how to make if you consider yourself an accomplished cook.

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Yeast Bread

Simple White Bread
Credit: Becky Luigart-Stayner

Yeast Bread Recipe

There's nothing more basic, yet more satisfying, than a loaf of homemade yeast bread. All the basic techniques of bread making are used in this recipe, so it's a good place to start if you are a beginning bread maker.

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Beef Tenderloin Steaks

Beef Tenderloin Steaks with Port Reduction and Blue Cheese
Credit: Beau Gustafson; Styling: Jan Gautro

Beef Tenderloin Steaks Recipe

Knowing how to cook a great steak will always get you rave reviews in the kitchen. No grill required here–the steak is cooked on the stovetop. With this recipe you'll also use the technique of deglazing as you add liquids to the meat drippings to make the sauce. This classic combination of beef tenderloin, red wine sauce, and blue cheese is always entertaining-worthy.

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Cream Pie

Pie-O-Neer Coconut Cream Meringue Pie
Credit: James Carrier

Cream Pie Recipe

Making a cream pie will earn you points in three cooking categories: pastry crusts, custard fillings, and meringues. Mastering any one of these components alone is worthwhile, but when you put them all together in a luscious cream pie, it's the ultimate rush.

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Créme Brûlée

Lemon Verbena Crème Brûlée
Credit: Becky Luigart-Stayner; Styling: Julia Rutland

Créme Brûlée Recipe

This is one dessert that always gets "oohs" and "ahhs", and it's really not that hard to make. The key is to bake the custards in a water bath so that they don't get overcooked. Although sometimes a kitchen torch is used to melt the sugar on top of the custards, in the recipe, you just put them under the broiler.

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Fudge

Creamy Chocolate Fudge
Credit: James Carrier

Fudge Recipe

If you want to learn candy-making skills, start with fudge. Everything you learn when making fudge can apply to most other candy recipes. A candy thermometer is a key tool.

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Cream Puffs

Classic Cream Puffs
Credit: James Carrier

Cream Puffs Recipe

Bring out your inner pastry chef and make a cream puff dough, called pâte á choux, and then a luscious cream filling to pipe into the cream puffs. These are also the same basic components that you make for éclairs, but éclairs are usually topped with a sweet icing.

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Crown Roast

Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree
Credit: Becky Luigart-Stayner

Crown Roast Recipe

Being a really great cook means that you can not only make decadent desserts, but can create impressive entrées as well. You can't be much more impressive than when you prepare a crown roast of pork–true main dish royalty.

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Fried Chicken

Mama's Fried Chicken

Fried Chicken Recipe

Making fried chicken "just like Mama's" might not get you any gourmet cooking credits, but it sure will make you popular. When the chicken is juicy, not greasy, and the coating is perfectly golden and crispy, you've done something wonderful.

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Roux

Shrimp and Sausage Gumbo

Roux Recipe

The key to great gumbo is the roux–a mixture of flour and fat that is slowly cooked over low heat. The roux gives the gumbo some of its thickness and rich flavor. There are three classic kinds of roux: white, blonde, and brown. The ingredients are basically the same for all three, but the color and flavor is determined by the length of time the mixture is cooked. The first two are usually used to thicken cream sauces and soups; the rich brown roux is used in gumbos and other Cajun and Creole dishes.

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Pasta and Cream Sauce

"Pasta with Peas, Chives, and Cream Sauce"
Credit: Anna Williams

Pasta and Cream Sauce Recipe

Cooking pasta properly and making a simple cream sauce are cooking skills that should not be overlooked just because they are simple. Having these two techniques in your cooking portfolio opens the door for an endless variety of tasty dishes.

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Roasted Turkey and Gravy

Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
Credit: Randy Mayor

Roasted Turkey and Gravy Recipe

When you prepare the turkey for the annual holiday feast, you'll know you've "arrived". And as long as you are receiving accolades for the bird, you might as well bow for the gravy as well, because you can make the gravy with turkey drippings. A savory, lump-free gravy is an accomplishment in itself.

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Chocolate Pudding

Bittersweet Chocolate Pudding
Credit: Charles E. Walton IV

Chocolate Pudding Recipe

Once you've made a thick, rich pudding from scratch, you'll never go back to the packaged instant pudding again. This one has super-rich flavor because of the bittersweet chocolate. You'll want to cook the egg mixture until it's thick enough to coat the back of a spoon.

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Layer Cake

Chocolate Cake IV

Layer Cake Recipe

Layer cakes from scratch are not only tastier than cakes from a box, they're also surprisingly easy. In this decadent cake recipe, you'll make not only the chocolate cake layers, but a rich cream filling and a ganache (smooth icing made of chocolate and whipping cream) as well. See our how-to videos on making a ganache and making a layer cake.

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Soufflé

Classic Cheese Soufflé
Credit: James Carrier

Soufflé Recipe

What may look as if it takes an act of culinary genius to prepare actually couldn't be easier, but it's important to keep some key instructions in mind. Soufflés are delicate, rising and falling quickly, and, in most cases, must be eaten immediately. One of the most important factors in making a soufflé is beating the egg whites, so check out our video with tips for properly beating egg whites.

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Chicken Stock

Chunky Chicken Noodle Soup
Credit: Oxmoor House

Chicken Stock Recipe

To get the very best flavor in a soup, start with a stock instead of canned broth. The flavor will be richer and, in most cases, lower in sodium. The stock you make in this recipe is a white stock that uses chicken. Brown stock has a deeper flavor than white stock, and the procedure involves caramelizing chicken and vegetables in the oven for half the cooking time and then putting them in the stockpot to flavor the liquid.

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    1 of 15 Yeast Bread
    2 of 15 Beef Tenderloin Steaks
    3 of 15 Cream Pie
    4 of 15 Créme Brûlée
    5 of 15 Fudge
    6 of 15 Cream Puffs
    7 of 15 Crown Roast
    8 of 15 Fried Chicken
    9 of 15 Roux
    10 of 15 Pasta and Cream Sauce
    11 of 15 Roasted Turkey and Gravy
    12 of 15 Chocolate Pudding
    13 of 15 Layer Cake
    14 of 15 Soufflé
    15 of 15 Chicken Stock

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