For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.
Test cook Julia Collin Davison uncovers the secrets to
the best homemade Cioppino. Then, tasting expert
Jack Bishop conducts a tasting of fire-roasted tomatoes. Next, gadget expert Lisa McManus...
Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?
Home seltzer makers that transform still water into sparkling promise clear advantages over buying bottled seltzer from the store. We put four models to the test.
Could canned, diced fire-roasted tomatoes deliver the smoky complexity of fresh? We gathered three nationally available diced fire-roasted tomato products to find out.
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