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We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats
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We tested 20 food processors, evaluating their performance, ease of use, and accessories. We found six top picks.| Serious Eats