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If you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide (French for "under vacuum"). It was only a matter of time before a home version of the $1,000-plus thermal water circulators required for controlling the water baths would hit the market. And who better to shill for the new toy but molecular-gastro-uber-chef Heston Blumenthal?| Serious Eats
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Love gooey melted cheese? Us too. Here's why some cheeses melt better than others—and how to force tough melters to do what you want.| Serious Eats
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A basic handbook for taking your burgers to the next level, these are 10 tips for making better burgers.| Serious Eats
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If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.| Serious Eats