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The Science of Melting Cheese
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
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
