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  • Science Nobel prize physicist says you should cook pasta by turning off the burner; Michelin chef disagrees Mark Frauenfelder
  • Cooking Learn all you'll ever need to know about pans in this 20-minute video Mark Frauenfelder
  • Food How one kitchen cooks 75,000 school meals in four hours David Pescovitz
  • Food Here's a Gyoza master's secret to making Michelin-approved Japanese dumpings David Pescovitz
  • Cooking Rosemary Grant makes recipes she finds on gravestones Popkin
  • Cooking This is how to perfectly sear a piece of meat David Pescovitz
  • Fried Rice
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  • Cooking 71-year old grandma Doña Angela outpaces famous chefs on YouTube Jennifer Sandlin
  • Cooking Frying an egg during a flood Mark Frauenfelder
  • Cooking Chef J. Kenji López-Alt tells NPR why the wok is such a fantastic cooking tool Mark Frauenfelder
  • Cooking This is the fastest and easiest way to cut a bell pepper Mark Frauenfelder
  • Cooking The fastest and easiest way I've found to start a charcoal chimney Andrew Yi
  • Cooking Trader Joe's 100% ginger juice drink mix is great for cooking Mark Frauenfelder
  • Iron Chef Reboot
    television Netflix is bringing back Iron Chef Devin Nealy
  • Food Why are a restaurant's roasted vegetables so much tastier than homemade ones? Mark Frauenfelder
  • Cooking How Michelin star restaurants cut their onions David Pescovitz
  • Food Want some roadkill to cook? There's an app for that. David Pescovitz
  • Cooking I'm making a favorite snack: 'Chinese Tea Eggs' Jason Weisberger
  • Cooking Exploring the wonders (and challenges) of dry pasta Gareth Branwyn
  • Food Dolly Parton launches line of "Southern-style" cake mixes with Duncan Hines David Pescovitz
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