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Shelf Life
The Myth of the Pie Crust
A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)
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The Ten
10 Homemade Pizzas
Easy pies to please any palate. (By Aida Mollenkamp)
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Nagging Question
Can I Eat the Beans I Use for Pie Weights?
They smell weird. (By Roxanne Webber)
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Nagging Question
How Is Panko Different from Breadcrumbs?
One includes the crust. (By Michele Foley)
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Products
Texas Pecan Pie
This pie’s anything but humble.
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The Basics
The Basics: How to Make Pumpkin Pie
A Thanksgiving holiday classic.
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Supertaster
Fast-Food Pizza Chains Attempt Gourmet
This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)
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Nagging Question
Why Does Pumpkin Pie Weep?
Because it’s sad that you’re overcooking it. (By Roxanne Webber)
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Nagging Question
Why Should I Let My Meat Rest?
It’s cooked already. Can’t I eat it? (By Jason Horn)
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Nagging Question
Are Whole-Wheat and All-Purpose Flour Interchangeable?
Only if you want dense cakes and cardboardy pie crusts. (By Roxanne Webber)
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Nagging Question
Why Does Cheese Get Rubbery when Melted in the Microwave?
Keep it creamy and soft by following a few simple tips. (By Roxanne Webber)
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Nagging Question
Why Is Dried Egg So Hard to Clean Off?
It’s in the egg’s nature to be stubborn. (By Roxanne Webber)
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Gear
Playing with Fire
CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)
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Entertaining
Time for School Lunch
Meals for making your mark on the blacktop.
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Nagging Question
Can You Really Seal the Juices into Meat?
Lock up that steak and throw away the key. (By Roxanne Webber)
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