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    Science: Why You Can't Overcook Mushrooms

    How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?

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    Frozen Yogurt

    In most homemade fro yo, tangy taste and a creamy, smooth texture are mutually exclusive. We wanted both qualities in the same scoop.

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    Grilled Pizza

    After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.

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    Beet, Endive, and Pear Slaw

    Root vegetables can add a lively twist to coleslaw. You just need to treat them right.

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    Korean Fried Chicken Wings

    One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and you’ll understand its cult-like popularity.

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    Shredded Chicken Tacos (Tinga de Pollo)

    Smoky, earthy tinga de pollo may share the same flavors as the shredded pork version of this saucy taco filling, but it often lacks the same depth. We set out to change that.

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    Grilled Frozen Steaks

    Got a thick-cut steak in the freezer? You’re 40 minutes away from a great dinner.

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    Walkaway Ratatouille

    The secret to great yet easy ratatouille? Overcook some of the vegetables, barely cook the others—and let the oven do the work.

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    Grilled Onions with Balsamic Vinaigrette

    We wanted grilled onions that were worthy of being a stand-alone side dish.

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    Penne with Red Pepper Pesto (Pesto Calabrese)

    Basil and pine nuts get the boot in this creamy-spicy pesto from southern Italy.

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    Paella on the Grill

    A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully caramelized crust, but it can make evenly cooking the other elements a challenge.

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    Digital Kitchen Scales

    No matter what you’re cooking or baking, weighing the ingredients helps guarantee perfect results. But only if your scale is accurate and easy to use.

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2016

July/August

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