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Could the old-fashioned trick of adding stodgy mashed potatoes to bread really create rolls with the lightest, most tender texture?
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned to a 3,000-year-old cooking technique.
With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.
We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.
To fix this sadly degraded dish, we stopped pouring a key ingredient down the drain.
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.
Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. We made more than 200 burgers to figure out a better way.