Crispy tomato chips—made with just one ingredient: tomatoes?

What is it like for a 120-pound southerner to swap diets with a 180-pound northerner?

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This is the right way to peel a mangosteen—no messy hands, no juice running out, and it looks as bea

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Cheese Power/Cheese Cooking

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Where did this handsome guy get the courage to challenge the 7-liang spicy snail noodles? Who is tea

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Homemade, authentically sliced filet mignon steak: I'll teach you the secret to making it tender and

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My friend spent over 200 yuan online buying 6 tomahawk steaks and asked me to whip up a weight-loss

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I've been using a bread maker for ten years, and today I finally discovered just how amazing this fe

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Zhao Jinmai and Guo Junchen

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Unit 731, the Devil's Unit: How Terrifying Was Shiro Ishii's Plague Bacteria?

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Add this to water = foolproof poached egg

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When I listened to the Cantonese and went to eat chicken...

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Sharing two recipes for leek and green oil— which one do you prefer?

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Explained in One Minute: Seasoning and Maintenance of Carbon Steel Pots

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A Rich Woman's Lunch

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If you have a bad temper, don't come to this restaurant in Sydney❗️

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Guess what I ate on my very first day back in Shanghai!

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[Chef Neil] Soybean 2.0 upgraded version → Pomato!

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Yangzhou Crispy Golden Fried Rice

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Why does the liangpi you steam always turn out mushy and shapeless, let alone chewy and translucent?

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【Western Chef Neil】Revealing Michelin's Favorite Technique → Crispy King Oyster Mushroom Chips

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