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Toasting whole spices heats the volatile flavor compounds within them, causing those compounds to change shape and recombine, forming new, more complex aromas.| Serious Eats
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Dashi is a simple seaweed-based stock is central to many of Japan's most popular dishes. Here's what you need to know.| Serious Eats
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Here's what you need to know, along with results from our tests of the most common choices for beef stew, to get the best beef stew every time.| 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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Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it.| Serious Eats