In Thailand, pad thai is built on pantry staples. Could we create a satisfying, authentic-tasting version using mostly ingredients from the American pantry?
Bridget and Julia unlock the secrets to
Everyday Pad Thai. Tasting expert Jack
Bishop challenges Bridget to a tasting
of coconut milk. And finally, test cook Elle
Simone makes the ultimate Panang
With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.
Electric kettles are handy for making tea or coffee and for any cooking task that requires a few cups of boiling water. We tested 10 models and rated them on their speed, ease of use, and safety.
We were shocked by the dramatic differences among canned coconut milks.
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