Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream



When you want ice cream, you want the good stuff. No crunchy bits of freezer burn, no crumbly texture. Nope, you want ice cream so smooth a scoop sails straight through it like George Clooney’s speedboat traversing glittering Lake Como. But how do you get that silky-smooth texture every time?

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Smokin’ Indoor Ribs



Whether home is a sprawling ranch on the range, a five-floor walk-up in a major metropolis, or a tiny efficiency apartment, we believe you should be able to make barbecue there. And not just when the weather permits or once you’ve amassed the funds to invest in a smoker. No, you should be able to create incredible barbecue, indoors, whenever you darn well please.

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Rhubarb Tart with Aran Goyoaga



“Gluten” is a word that gets tossed around a lot these days, but most people don’t know much about it. Aran Goyoaga is not most people. Raised in Bilbao, Spain, by a family of professional bakers, Goyoaga has spent a lifetime kneading dough and icing cakes. She also suffers from an autoimmune condition, which led her to a gluten-free diet. How do you go glutenless when you were literally born to bake? Goyoaga approaches the challenge scientifically: first, understand how gluten works in a recipe, then experiment with substitute ingredients and techniques to arrive at results that satisfy in terms of structure, texture, and flavor. Oh, and then snap beautiful photos of your creations and post them on your gorgeous blog, Cannelle et Vanille.

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Frozen Custard with Joule



If you’ve had the pleasure of visiting the great American Midwest, you’ve likely licked your fair share of frozen custard—a dense, creamy concoction purportedly invented in New York but undeniably loved best in our nation’s middle section.

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Make Your Own Tofu with Andrea Nguyen



For two thousand years, the Chinese have been making magic with tofu, and it was centuries ago that they spread the curd word to Korea and Japan. Today, tofu figures into some of the world’s most beguiling dishes—from tongue-searing mapo tofu to sundubu jjigae, a roiling Korean stew, to that delicate izakaya staple, agedashi tofu. If tofu still suffers a bad reputation in some Western circles, that’s likely due to two things. The first is that some supermarket ’fu is really bad! The second? We’re not using it in dishes that really showcase its finer qualities.

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Tips & Tricks: July in a Jar



Picture this: It’s mid-July, and you are surrounded by a ton of vibrant produce. Everything is so fresh, bright, and crispy. “I should be running a profitable lifestyle newsletter,” you muse, stocking your grocery cart with waxy peppers, plump blackberries, and crunchy cobs of just-picked corn.

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Eggs Benedict



Every weekend, all over this great country, brunch spots serve up eggs Benedict by the dozens—all while wrangling byzantine bloody mary customizations and tantrum-prone toddlers and lines of hangry hipsters stretching out the door. How do they do it? Timing and technique. And believe us: you, too, can use timing and technique to serve up amazing eggs benny at home.

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Tip & Trick: The Best Bacon Is Cooked All Night Long!



What would make bacon better? That’s like asking how Meryl Streep could become a better actress. Bacon is already so dang good. The best. Crispy and fatty and full of all that porky flavor, it makes a tasty cheeseburger transcendent, a plate of scrambled eggs sublime. So how on earth can you improve on those scrumptious strips? Why, with sous vide, of course!

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