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Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.
This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company.
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate chew. But what if, instead of a pasta roller, you have only a rolling pin?
This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?
We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.
Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.
For creamy, complex-tasting bean dips, we began by removing some of the beans.
Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way, but we had a better, more foolproof idea.
Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and you have a bold way to dress up a less expensive cut.