The more you cook, the more you learn. And sometimes unlearn. Take tofu. My knowledge of how to best prep and cook it has taken many twists and turns over the years, especially when it comes to the ...

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Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her favorite type of tofu is silken, although she eats firm tofu the most ...