The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
Excellent fresh mozzarella is milky, tender, and mild with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat it when it's still warm and it never goes into the fridge. Here's how to make it at home.
The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)
authentic NYC pizza dough recipe Ingredients: 1 1/2 cup of warm water 2 1/2 teaspoons of granulated sugar 1 tablespoon of olive oil 2 1/2 teaspoons of salt 1/2 teaspoon of active dry yeast 4 1/2 cups of all-purpose flour 1/2 cup of cornmeal sauce cheese toppings of your choice Directions: