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Content Type: Article Why You Should Make Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you’ve experienced homemade, you’ll swear off supermarket rounds for good.
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Content Type: Recipe Almost No-Knead Bread
A no-fuss recipe that is revolutionizing home baking trades flavor and reliability for ease. Could we improve the bread's bland taste and make it rise high every time?
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Content Type: Article Testing the June Intelligent Oven
A countertop oven with artificial intelligence that “recognizes” and automatically cooks your food for you: too good to be true?
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Content Type: How To Washing Soda: The Best Cleaner You've Never Heard Of
Removing greasy, sticky buildup from your kitchen walls, appliances, or grill is a snap with a powerful degreaser. Here's how to make one of the most powerful—washing soda—at home.
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Content Type: Recipe Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette
Treat yourself to these bangin’ Biang Biang noodles.
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Content Type: Recipe Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette
Treat yourself to these bangin’ Biang Biang noodles.
Featured Items
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Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
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Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
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Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
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Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
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Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
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Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
