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6 小时
Unfortunately, You Do Need a Potato Ricer
My versions were always a little too grainy, their texture never quite as cohesive as I’d like, no matter how many times I ...
6 小时
‘Agatha All Along’ Makes the Sous Vide Relevant Again
Understanding this background makes Episode 2 of Disney Plus’s Agatha All Along — in which a bro-y cooking tool beloved by ...
1 天
Is It Worth It to Make Your Own Stinky Tofu?
Wei, who has eaten her fair share of stinky tofu, has her own ideal version: “The perfect stinky tofu has complexity and ...
2 天
What Makes Wisconsin Cheddar So Vibrantly Orange
At Hooks Cheese, anatto and the fresh milk from local cows makes for a beloved brick of orange cheddar cheese Have you ever ...
2 天
Let This Comforting Chicken and Rice Chile Verde Recipe Carry Your Through Fall
The last step is to take the pot off the heat and shower the stew with peas and a sprinkling of shredded Monterey jack cheese ...
2 天
We Should Have Had a Canned Shirley Temple a Long Time Ago
Of course! The Shirley Temple — a combination of citrusy soda (usually Sprite or 7UP) and grenadine syrup, garnished with a ...
3 天
Everything You Need to Fridgescape Like Nobody’s Watching
Things like herbs or parsley or asparagus are supposed to be stored that way anyway, so by throwing them in a vase, they’ll ...
3 天
If You Can’t Stand the Heat, Work to Change the Kitchen
Food service workers are increasingly fighting for more regulations that protect them from heat and other effects of climate ...
Eater
6 天
On Making a New School Deli Meat
Maybe you were intrigued by the hype around mortadella last year (known among influencers as “morty d”); maybe you’re nostalgic for the school lunchbox standard bologna sandwich; or maybe ...
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