December 15, 2017
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Top 20 Stories of 2017
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It’s been quite a busy year since we launched TASTE in February. It’s been only 10 months but feels much longer, am I right? We debunked the myth of San Marzano tomatoes, tracked down the Galloping Gourmet outside Seattle, and learned how to make an extremely large cinnamon roll. There were deep dives into braising goat, the gâteau Basque, and the enigmatic hippie sandwich. We tested out sous-vide circulators, air fryers, Instant Pots, and smoking guns. And hung out with a bunch of cool authors, chefs, writers, and Chrissy Teigen’s rad mom. So what does this all mean? Well, for starters, it means picking our 20 favorite stories is pretty much near impossible. All stories on TASTE are special to us. They are like our children. But we are also children! Ten-month-old children. Anyways, we look forward to bringing more TASTE to you in 2018. —Matt Rodbard, Editor in Chief

The Fake Rolex of Canned Foods

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The Fake Rolex of Canned Foods

San Marzano tomatoes are prized for their balanced flavor and distinct tomato-iness. Yet as home cooks become more and more enchanted with the Italian variety, questions arise over what exactly is in that can with the San Marzano label.

Cooking’s New Minimalism

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Cooking’s New Minimalism

Gone are complicated sauces and bloated menu descriptions. Here are meal kits and unflinchingly cool, back-to-basics recipes. But does this movement toward pared-down eating help us understand the future of home cooking?

The Kosher Salt Question

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The Kosher Salt Question

Prized for its purity and flaky texture, kosher salt has been a home-cooking standard for decades. But the two major brands, Diamond Crystal and Morton, are very different products. Your ruined meatballs can attest.

Appalachian Masala

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Appalachian Masala

On a North Carolina mountainside, the chefs of Chai Pani introduce us to an exciting new era of Indian-American home cooking.

Cooking in the 1980s

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Cooking in the 1980s

A blood-splashed culinary school binder recalls the timelessness of French culinary pedagogy and the bold awfulness of ’80s restaurant food.

The Thing About Bisquick

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The Thing About Bisquick

For some, a box of Bisquick is a magical path to baking bliss. For others, it represents a corner not worth cutting. And possibly something more sinister.

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