How Michael Chiarello Gave S'mores An Italian Twist
The late Michael Chiarello had a an Italian-inspired take on the venerable campfire s'more that blends grown-up flavors with the nostalgia of youth.
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Stories By Jess Jeziorowski
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How All-Purpose Flour Leads To A Denser Bread Loaf
The reason bread made with all-purpose flour is dense is because of the amount of protein in all-purpose flour versus the amount in bread flour. -
Bloom Your Gelatin Properly – Your Chocolate Mousse Depends On It
Gelatin can be an essential tool in the creation of restaurant-worthy desserts, but just make sure you're not skipping this essential first step. -
Canned Cream Of Mushroom Soup Takes Pork Chops To Another Level
Canned cream of mushroom soup is probably one of the most versatile items in your pantry. This canned good can eliminate steps in a variety of dishes. -
Hong Kong-Style French Toast Is So Tasty, We'd Wake Up Early To Make It
In Hong Kong-style French toast, peanut butter is smeared between layers of white bread, which is then soaked in custard, and then deep-fried till golden. -
How Steam Affects The Crust And Crumb Of Your Bread
If you've ever baked a loaf of bread and been disappointed by the lack of oven spring or your crust comes out dull and tough, it's a matter of steam. -
Pizzelle Cookies Get Their Signature Look From A Special Appliance
Pizzelle, the Italian version of thin, delicately-flavored, crunchy waffle cookies. Are made using a specially-designed waffle iron and a simple batter dough. -
The Key To Making Chocolate Ganache Is Finding The Right Ratio
Ganache has a reputation for being finicky. But it's not if you keep a few things in mind, namely ratios, which are different for each type of chocolate. -
The Fry-Stuffed Pittsburgh Sandwich You Can Multitask With
Primanti Bros' stacked, fry-stuffed sandwich was created for truck drivers in Depression-era Pittsburgh so they could eat a whole meal one-handed on the job. -
Semolina Is The Ingredient That Will Give Your Pizza That Desired Crunch
We can achieve crunchy pizza crusts at home with semolina flour -- a light dusting is all you need, and it also keeps the pizza from sticking to the wheel. -
Why Holstein Beef Could Be The Next Best Alternative To Angus
While Holstein cows are primarily known for being dairy cows, Holstein beef has many qualities that make it a great alternative to Angus beef. -
Pittsburgh Salad May Be The Most Delicious Way To Get Some Greens
The Pittsburgh salad isn't your light side salad -- It's a salad with greens, chicken or steak, cheese, and french fries coming together in a big bowl. -
Why It Actually Makes Sense To Eat Spicy Food When It's Hot Outside
You wouldn't think that eating a meal of fiery Dan Dan noodles would cool you down when it's hellishly hot outside, but it's true. Why? Because we sweat. -
Why You Need To Grate Butter Before Adding It To Turkey Burgers
Turkey burgers don't need to be dry and boring. Instead, add in a little cold, grated butter for some extra richness and moisture in every bite. -
Alton Brown's Dream Food Show Is A Blue Sky Idea
Alton Brown has had his pilot's license for over a decade and has flown all around the country. He has a genius idea for a food show about municipal airports. -
What Happens To The Food On America's Test Kitchen?
Food waste is a big issue worldwide, and food-centric TV shows are no different. Find out what the folks at America's Test Kitchen do to combat waste. -
Why You Should Be Fermenting Homemade Salsa
Fermenting foods is great way to preservethem. It's also a really great way to enhance the flavors of vegetables. Enter, fermented salsa. (Really.) -
Take A Cue From Japan And Start Packing Your Lunch In A Bento Box
Bento boxes are small trays that feature little compartments to hold food, which are a perfect way to express creativity through food when packing lunch. -
Wine Coolers Are The Nostalgic Libations That Deserve A Boozy Comeback
Wine coolers, those fluorescent, fizzy, sugary drinks you used to sneak as a teenager are having a well-deserved -- yet classy and understated -- comeback. -
What Totally Legal, Liquor Store 'Moonshine' Is Really Made Of
Moonshine might be associated with those illegal stills from the Prohibition era, but do you know what modern, totally legal liquor store moonshine is made of? -
Why You'll Never See Wild-Caught Organic Seafood At The Grocery Store
The term "wild-caught salmon" may indicate that the fish is organic but that is probably not the case. Defining organic seafood is difficult, and here's why. -
Pouring Boiling Water Over A Turkey Is A Game Changer
Crispy turkey skin is the ultimate way to elevate the popular holiday poultry. The easiest way to crispy results is to pour boiling water over the bird. -
The Flavorful Reason You Should Boil Chicken In Something Other Than Water
Boiling chicken is an easy cooking method but it often lacks flavor. Find out how to enhance the liquid for optimal results and delicious chicken. -
Why Frozen French Fries Taste Almost As Good As Homemade Options
Rest assured if you're serving frozen fries -- they're just as good as homemade. Bands go to a lot of effort to make them taste as good as the real deal. -
What Is Tatsoi And How Do You Cook It?
For its versatility, delicious flavor, and health benefits befitting its superfood status, you really can't go wrong with adding tatsoi, to your regular diet. -
Your Vinegar's Acidity Matters When It Comes To Canning
When you do any canning it's important to check your vinegar's acidity. Experts advise 5% acidity -- or you risk your food not being safe for consumption. -
Don't Say You 'Hate Raisins' If You've Never Tried Them Savory
Take your mom's advice on this one: Don't say you "hate raisins" if you haven't tried them in savory dishes. Here are a few that might change your perspective.
