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Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.
We wondered: Is a burner that promises to be faster, safer, and more precise too good to be true?
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.