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COOK THIS NOW This beautiful dessert from Epi Contributor Esteban Castillo uses creamy gelatina de leche as a base to surround colorful cubes of three other gelatin flavors. The best part is that it's completely customizable to your artistic vision—and to your taste. READ MOREWhat We're Talking About
Our 29 Best Mango Recipes for a Taste of Sunshine Salads, desserts, and drinks that all benefit from mango’s sweet character and creamy texture. Read More ► INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. GET THE NEWSLETTERThe Best Kitchen Scale of 2021 for Baking and Beyond We tested eight leading kitchen scales and narrowed them down to two top picks. Read More ► How to Swap Different Types of Yeast What to do when a recipe calls for instant, but you have active dry—and vice versa. Read More ► Trending Recipes
Shockingly Easy No-Knead Focaccia Did someone forward this to you? Get COOK THIS NOW in your inbox.
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