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  Six Delis in One Day: Finding the Best Italian Sub in Chicago

  Where's the best Italian sub in Chicago? Nick Kindelsperger, Blake Royer, and Daniel Zemans go on a five-hour, six-deli tour to find out.

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  French in a Flash: Chèvre and Greens-Stuffed Shells in Béchamel

  This stuffed pasta gratin combines the coziness of winter with the tender herbs, garden greens, and tangy goat cheese of springtime. It's a great dish for a dinner that keeps you warm as we peek towards spring.

  

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  Dinner Tonight: Chicken Parmesan

  Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had.

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  A Barista's Crash Course in Steaming Milk

  Learn the steps to making the perfect steamed milk with an espresso machine.

  

  The Food Lab: Fresh Ricotta in Five Minutes or Less

  Did we figure out a cheese-making method that's completely idiot-proof and makes clean-up a snap? Yep. Just combine your ingredients in a glass container, microwave on high for a couple minutes, stir once, and drain. Ta da! You have just made ricotta.

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