Dan explains the science behind poking and proofing bread.
Test cook Erin McMurrer shows host Bridget Lancaster how to make Pita Bread. Tasting expert Jack Bishop conducts a tasting of international yogurts. Science expert Dan Souza explains the science behin...
Shakshuka's savory, aromatic tomato sauce is a perfect foil for the rich, runny eggs, as long as they're cooked just right.
Three styles of yogurt have recently appeared on American supermarket shelves. We tasted them alongside Greek and American yogurts to see how they measured up.
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you've experienced homemade, you'll swear off supermarket rounds for good.
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