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tomatoes

A wife who objects to her husband's embarrassing food hacks calls in for advice, and food science guru Kenji Lopez-Alt explains the science of tomato storage.

For my Cooking Channel series, co-host Laurie March challenged me to create five apps for under $25. Clearly I succeeded, or they wouldn't have posted the video. But how I got there is the fun part.

Find out how to un-degrade the eating experience that comes with a coach ticket, including drinks, snack, food, technique and airport eating.

We look at basic hot dog augmentations, plus more complex options like those of Chicago, Tucson and Iceland. Advanced chili dog assembly is also discussed.

Photo: Flickr CC / jeffreyww

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http://www.youtube.com/watch?v=m2qxhWmdIrs?wmode=transparent Our next episode is on BLTs. We examine the ingredients and construction and explain which ingredient is most like Kevin Spacey in The Usual Suspects. Sculptor Claes Oldenburg comes up too. That's his work "Giant BLT" in the video here.

I first proposed spaghetti tacos in early 2002, as a way to simultaneously utilize leftover pasta and deplete an intimidatingly tall stack of fresh corn tortillas. The reply I got was, "I like fusion cuisine, but that is too fused."

When we talk about sandwich construction, we often talk about the problems that can be created by the moisture released by tomatoes. It can make layers of the sandwich slippery, causing ingredients to slide out the back