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Subin Yang
THE (VERY PERSUASIVE) CASE FOR USING YOUR FREEZER AS A COOKING TOOL
From transforming an ingredient's cellular structure to controlling how quickly it cooks, the freezer is a culinary powerhouse.
TOP NEWS
Pete Wells will no longer be the 'New York Times' restaurant critic
His last day as critic will be in early August.
The Michelin Guide is coming to Texas for the first time
The coveted dining guide is finally happening in the Lone Star state for 2024.
Naomi Pomeroy made the Portland culinary scene what it is today
The influential chef died July 13 at the age of 49.
All the Prime Day kitchen gear our editors might actually buy
Plus, the stuff we already own, use, and love that's on sale right now.
Let the freezer transform your tofu
Turn tofu from bouncy and soft to porous and spongy in one easy step.
Prime Day deals (actually) worth buying
The Strategist team has combed the sales bins and rounded up the best deals in every category. (via The Strategist)
Juneberry Table
THE 38 ESSENTIAL CLEVELAND RESTAURANTS
Kobe hot dogs with caviar at a maximalist dive bar, ghee-basted shrimp and venison keema at a small plates hot spot, the city's premier hoagies at a throwback sandwich spot, and more of Cleveland's best meals.
Sign up for the Eater Travel newsletter for more on navigating the world's most delicious dining destinations. →
TODAY'S VIDEO
WATCH: HOW SICILY'S FAVORITE STREET FOOD ARANCINE ARE MADE
GIF: Carla Francescutti/Anna Muckerman/Mohamed Ahmed/Luigi Pirisi
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