From Season 8
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.
Garlic bread is a balancing act between the butter, garlic, and bread. Add cheese to the mix and things get complicated. We wanted cheese-topped garlic bread that was crisp on the outside but chewy within, buttery all the way through, and with no bitter garlic aftertaste.
Can your choice of garlic press affect the flavor of your dishes? You'd be surprised.
Do aging time, raw milk, and salt content really matter?