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If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product, gelatin is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamy panna cotta to tender, juicy meatloaf and just about everything in between.| Serious Eats
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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
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Making large batches of stock, soup, or tomato sauce? You’ll need a pot big enough for the job. After testing, we found three stockpots we recommend.| Serious Eats
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We cooked beans, risotto, and brisket in a wide range of pressure cookers (both electric and stovetop) to find the five that produced the best results.| Serious Eats