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Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.| Serious Eats
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Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
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This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.| Serious Eats
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A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips.| Serious Eats
