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Everything You Can Do With a Wok
A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.| Serious Eats
A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.| Serious Eats
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After much testing and use, here’s why the Pit Boss 6-Quart Cast Iron Roaster is an excellent combo cooker for baking longer loaves of sourdough bread.| Serious Eats
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The best immersion circulators (aka sous vide machines) heat water baths fast and are highly accurate. We tested 22 and found four winning models for at-home sous vide.| Serious Eats
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We tested 11 saucepans by cooking rice, boiling water, and making pastry cream. We found five that were responsive, easy to clean, and versatile.| Serious Eats
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Making large batches of stock, soup, or tomato sauce? You’ll need a pot big enough for the job. After testing, we found three stockpots we recommend.| Serious Eats
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In the last decade, we’ve tested more than 40 pairs of kitchen tongs. Our three favorites are nimble, sturdy, and reliable for everyday cooking.| Serious Eats
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Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.| Serious Eats
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Ready to get canning? Here's a bit of history behind this age-old technique, what you need to get started, and how to troubleshoot if something funky happens.| Serious Eats
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You can modify this recipe to fit many different baking situations and improve your bread's flavor. Here, we explain the science behind no-knead bread.| Serious Eats
