Unlock your inner chef with Fine Cooking! This June/July 2009 issue is your complete guide to preserving summer’s finest ingredients through freezing. Plus, discover a new way to grill, featuring techniques for searing, braising, and glazing ribs, chicken, and more. Indulge in homemade ice cream with an easy technique and 18 delicious flavors. Don’t miss the crab cake cook-off and light recipes for healthy summer eating. Get inspired and bring out the cook in you!

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