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tipstools tools 2008 10 cheesecloth
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Bring some retro glamour to your entertaining game with this easy recipe.
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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Thought there was no way to upgrade juicy, crispy cutlets? These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind.
5.0
(4.82)
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
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techniques
Is that 17-piece knife set worth the $$$? What about a Cuisinart? The BA test kitchen looks at which tools should--or shouldn't--cost you a fortune.
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(4.05)
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Dusting with garlic powder first, then flour, is essential for a proper rise.
4.3
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It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.
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Mark Bittman's recipe for trail mix is an instant winner, and not just because there are cheese cubes in it. But mostly because there are cheese cubes in it.
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Articles
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techniques
Dental floss just may be our new favorite kitchen tool—here are our favorite surprising and useful kitchen hacks.
Rochelle Bilow
Culture
The genius, built-in blade can do it all.
Megan Zhang
techniques
Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.
Carla Lalli Music
Culture
We spoke to 5 international designers about their works of art.
Caroline Newton
Cooking
This two-ingredient recipe is making the rounds on TikTok.
Li Goldstein
Best Of
Grating cheese doesn’t have to be a chore.
Francesca Krempa
Videos
(100)
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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How to make a cheesesteak.
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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In this episode, the kids try 100 years of cheese. Velveeta cheese fudge and peanut butter pickle sandwich dominated the 1920s. The 1930s brought the cream cheese and chopped olive sandwich. Wartime cheese pudding premiered in the '40s. Easy cheese spray (aka cheez whiz) arrived in the '50s. The horseradish cheese ball rolled into the '60s. Fondue debuted in the '70s. Quiche lorraine conquered the '80s. Hot Pockets heated up the '90s. Recently, Raclette cheese and vegan cheese trended.
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If you have been carefully crafting your image as a professional party host but haven't made a cheeseball like this... you can't really call yourself a professional.
This quick-to-make crowd-pleaser pairs nicely with practically any cracker.
Find the recipe here:
http://weightloss-tricks.today/recipe/horseradish-cheddar-cheese-ball