Does aging make a difference in vinegar, or does it all boil down to the grapes you start with?
After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We’d gladly pit it against that of any New York pizza joint.
With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that. *In the video, Br...
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