The Pie of the Future Is Baked With Freeze-Dried Ingredients

High-end chefs spend a lot of time figuring out how to get foods to taste their best. Are they seasoned correctly? Is there a balance between fat and acidity that makes you want more? Is there a way they could pull off the ultimate feat of making a food taste more like itself? Using the trick I've just learned from rising-star chef Eric Rivera, you can up your holiday game rather easily and I'm willing to share it: using powdered freeze-dried foods to amp up the flavors in your favorite recipes.

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