Make Perfectly Popped Popcorn on the Stove, Every Time Pre-bagged popcorn is definitely convenient, but there's nothing like popping your own popcorn on the stove and dressing it up with whatever herbs and flavors you want it to have. Popping popcorn on the stove can be tricky though, some kernels seem to never pop and others burn. Thankfully, the folks at America's Test Kitchen have a trick to help you make perfectly popped pots of popcorn on the stove every time. Cooking popcorn on the stove isn't difficult: oil, kernels, heat, and motion are all that's required, but America's Test Kitchen suggests that you use a three test kernels—a tip we've shared before—first as a way to tell when the oil is ready for the kernels, and then, once they've popped, add your kernels and take the pot off the heat for 30 seconds so the kernels all warm up together.
Shrimp Toast recipe Shrimp toast has become one of my favorite things. I first discovered shrimp toast at an amazing restaurant here in LA called Son of A Gun. I’ve been hooked ever since.
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