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I'm at college and trying my second attempt at a really good tomato sauce. I'm following Marcella Hazan's Tomato Sauce II recipe which calls for whole plum tomatoes pureed through a food mill. I have the tomatoes imported in a can from Italy (was really happy I could find this), but I now am...

I like to make an Egg Beater Omellet everymorning and as a college student I decided to try and cook all my meals with one "everything" pan. So far this skillet has worked wonders for pretty much everydish, but I have yet to figure out how to make my omellets not stick. I've tried a very hot...

Hi There, This coming fall semester I will be a sophmore and have decided to try out cooking instead of using my college's dining plan. I have access to a shared kitchen with a standard stovetop and oven. I am looking for advice on the perfect everday skillet. I cook eggs in the morning, but...