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This hazelnut-chocolate spread looks like the iconic Nutella, but it tastes more richly of hazelnuts, says Chris Kimball.
Anthony Tieuli/America's Test Kitchen
July 24, 2014 Morning Edition host Renee Montagne talks to America's Test Kitchen's Chris Kimball about foods that are easier than you'd guess to make at home. Fresh Nutella or kale chips, anyone?
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Riley Casagrande churns butter with her dad Jerry Casagrande.
July 4, 2013 It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.
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The foundation of a good pie starts with the crust.
December 21, 2012 Pie can elicit thoughts of home, warmth and comfort. But fear of pie crust may deter even the most comfortable of cooks from trying their hand at pie-making. The secret, one chef reveals, starts with the formula 3-2-1.
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CIA Instructor George Higgins checks the slices of pie made by students.
July 2, 2012 At the Culinary Institute of America, chef George Higgins teaches his students a foolproof method for making a flaky pie crust. It starts with 3 parts flour, 2 parts fat and 1 part liquid.
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June 29, 2012 Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.
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