ChefSteps: Choosing Oysters

Oysters are the bivalve equivalent of the little girl in Longfellow’s poem—when they are good, they are very, very good. And when they are bad, they are horrid. But if fear of a bad one has kept your oyster yen at bay, this is your lucky day. We’ve enlisted Marco Pinchot—a true mollusk master—to show you everything you need to know about picking the best, every time. ?>

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