There’s no getting around it—unless your climate is warm year-round, grilling season is limited and often downright short.
We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a coo...
The smoky, salty-sweet, charred flavor of grilled pork chops is easy to get on an outdoor grill. We wanted to bring that flavor indoors—keeping the smokiness but losing the smoke.
Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy. Could we bottle up some smoke for ourselves?
Macaroni salad should wrap pasta elbows and chopped celery and onion in a creamy dressing. Yet most are dry and bland. We wanted a creamy macaroni salad that stayed that way.
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