September/October 2022

September / October

2022
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The Cheese You Can Sear Like a Steak
The Cheese You Can Sear Like a Steak
Thanks to its unique molecular structure, squeaky, briny halloumi stays firm ove…
Published: August 2022
Taiwan's Impossibly Crispy Pork Chops
Taiwan's Impossibly Crispy Pork Chops
Taiwan’s zha paigu are meaty, juicy, fragrant with heady five-spice powder—and u…
Published: August 2022
The Spaghetti Dish That You Burn (On Purpose)
The Spaghetti Dish That You Burn (On Purpose)
Making spaghetti all’assassina requires patience and bravery—and a blatant disre…
Published: August 2022
Why a Caustic Substance is Key to the World's Best Pretzels
Why a Caustic Substance is Key to the World's Best Pretzels
For real-deal German pretzels with a deep chestnut exterior, satiny sheen, and m…
Published: August 2022
Moussaka Is Snug  and Celebratory
Moussaka Is Snug and Celebratory
With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, thi…
Published: August 2022
For The Best Grilled Mushrooms, Steam Them
For The Best Grilled Mushrooms, Steam Them
Start with moist heat, and your mushrooms will be more savory and meaty-textured…
Published: August 2022
Why I Always Have Green Beans in My Produce Drawer
Why I Always Have Green Beans in My Produce Drawer
The conventional jade type is just the beginning: The green bean family is richl…
Published: August 2022
The Glitziest Salmon is Glazed Twice
The Glitziest Salmon is Glazed Twice
It’s crystal clear: Thoughtfully calibrated glazes, applied twice, bring sparkle…
Published: August 2022
Apple Bread Pudding is Fall's Coziest Dessert
Apple Bread Pudding is Fall's Coziest Dessert
Granny Smith apples bring tangy freshness to a bread pudding that’s rich with cr…
Published: August 2022

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