After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.
Test cook Dan Souza shows host Julia Collin Davison how to make the perfect Grilled Pizza at home. Then, tasting expert Jack Bishop challenges Julia to a tasting of supermarket olive oil. Next, gadget...
As avocados have become more common in American kitchens, so, too, have specialized gadgets that promise to make it easier, neater, and safer than using a knife to prepare them. Were any of these gadg...
Often dull or even rancid-tasting, supermarket olive oils never seem to live up to their extra-virgin designation. Have new industry standards improved the options?
Smoky, earthy tinga de pollo may share the same flavors as the shredded pork version of this saucy taco filling, but it often lacks the same depth. We set out to change that.
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