Chrissy Tiegen's Tuna Melt from her cookbook Cravings proves that the most humble ingredients can become a warm, buttery masterpiece—just by frying them in a pan with a boatload of cheddar cheese.
Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.