If you’ve ever made giblet gravy, braised short ribs, or simmered a rich pot of French onion soup, then you’re probably familiar with that layer of orange-tinged fat that rises to the top of the ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

Unlock better gravy by using a fat separator to achieve the precise liquid-to-fat ratio recommended by America’s Test Kitchen ...