Italians have a way to create a superbly crisp, chewy crust that sidesteps the single biggest hassle of making pizza: rolling out the dough. What's their secret?
Pizza and tomato soup carry with them a nostalgic charm. And though canned soup isn’t always bad, we wanted a lighter, fresher approach. Our goal was a soup filled with fresh taste and with a lush-cre...
Good habits, such as weighing baking ingredients, can make you a better cook. We've found a good kitchen scale to be an essential kitchen item.
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—merely dulls it. We wanted to tame the tartness without losing flavor.
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