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Italians rely on garden-ripe vegetables, but we had to make do with supermarket pickings. Could we still create a soup with fresh, bright flavors?
In New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, smoky stew. So why is it so hard to translate this dish once you cross the state line?
Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.
A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.
Could we transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior—without trading our indoor oven for an outdoor pit?
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted—if we could keep the sauce from clumping.
Capturing the flavors of this classic Thai dish requires more than just the right ingredients—we’d have to learn a whole new way to stir-fry.
Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.
Despite hours of simmering, most beef stews fall flat. How could we pack in more flavor?