dough

Pasta has been eaten in southern Italy since the Middle Ages, when Sicily’s Arab overseers introduced the drying of dough as a form of preservation, according to Amadei.

Cracker Barrel also started making its biscuits in big batches and chilling them, rather than rolling out the dough in response to daily demand.

According to Selvaraju, “the key to victory” when making Gulab Jamun is taking your time to fry each dough ball and making sure it has plenty of time to soak in the syrup.

My one good spatula had gone missing under a tea towel stiff with dough.

"I'm only allowed to do business at this spot on weekends because during the week someone else uses it for their own business," she says while turning the dough in boiling oil.