Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?
Test cook Dan Souza shows host Christopher Kimball how to make a great Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three cheeses, and Basil at home, and gadget expert Lisa McManus reveals her f...
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.
We tested five peels, both metal and wood, hoping to decide once and for all which material makes a better peel.
Why do some goat cheeses boast creamy texture and a bright and lemony taste, while others are chalky, gamy, or—worse—utterly flavorless?
When it comes to baking pizza, can a baking steel outperform the tried and true baking stone?
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