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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Burgers with Joule



Picture this: It’s the first barbecue of the summer, and you’ve got 30 guests gulping beers in the backyard. And then there’s you. An hour into the event, you’re still stuck behind the grill, sweating beneath your novelty apron, flipping burgers a few at a time, and worrying about who is getting fed and who isn’t. We love grilling as much as anyone, but it’s an undeniable fact that if you’re manning the Weber, you’re often missing the party.

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Pizza Dough with Joe Heffernan



If we had our way, we’d reach right through this screen and hand you a slice of Joe Heffernan’s pizza. One gooey bite, and you’d understand our obsession: bright, salty-sweet tomato sauce, farm-fresh mozzarella, peppery basil, and a killer crust. Oh, that crust—thin and pliant, with a gratifying pull throughout and blistery bubbles at the chewy edge. No wonder Seattleites line up outside of Independent Pizzeria, the wee, wedge-shaped restaurant Joe co-owns. And now he’s here to show us how to make amazing pizza dough at home.

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Tips & Tricks: Make a Medieval Meat-Roasting Pit



As any real estate agent will tell you, we humans love a good fireplace. It may no longer serve as our primary heating source—thanks, electricity!—but ever since that first hominid rubbed two sticks together to create a spark, we’ve been hardwired to gather around an open flame and just stare at it until we fall asleep. If you use a home fireplace to cheer your soul on winter evenings, we suggest you assign that handsome hearth a second job: make it a place to spit-roast whole animals for all your feasting needs.

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