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Baking Steel Blog by Andris Lagsdin - 1w ago
Tomatoes are abundant this time of year and I can’t think of a better plan than to slice them thin and cook them on top of a 72 hour ..read more
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Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son.  I could tell he was on a mission, fishing for ..read more
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Baking Steel Science ..read more
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I hope you made some pizza dough this week, because this cheese calzone is going to make you and everyone who snags a slice, very proud. ..read more
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In the test kitchen this week, we had an extraordinary guest.  We pulled out all the stops to shower him with a vegan “feast” that ..read more
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Baking Steel Blog by Andris Lagsdin - 1M ago
Tomatoes coming off the vines this time of year are just about as fresh as you can get.  The beauty in this pie, is that you literally ..read more
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Store bought dough is a thing.  Generally packaged in 1-pound plastic bag portions, it’s sold at almost every grocery store in the ..read more
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Baking Steel Blog by Andris Lagsdin - 1M ago
You know summer has arrived when a regular cheese slice at your favorite pizzeria all of a sudden seems too cheesy, too greasy, too heavy ..read more
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We had an amazing guest in our test kitchen last week. Nick Digiovanni, a contestant on Master Chef Season 10, stopped by to throw down ..read more
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From our book, Baking With Steel.. “Put an egg on it” has become something of a culinary cliche. But cliches exist for a reason, and I ..read more

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