It seems that nowadays, every cooking forum has people extolling the virtues of cast iron pans. People dwell on their longevity, their hardiness, their second-to-none ability to hold heat and give a good sear. And I gotta tell ya, I’m pretty impressed with my cast iron pans. They are pretty great. So what if my wee 6.5-inch pan couldn’t fit a steak? And does it really matter, given that cast iron is more high-maintenance, that...

Since a recent visit to an Argentinian restaurant where we scooped up melted provoleta with fugazetta (Argentinian stuffed pizza), I've been low-key obsessed with recreating the dish at home. It was a real-life enactment of every pizza commercial: warm molten cheese stretching from the tabletop to the height of your arm span as you dip crisp toasted bread into the cheese and devour it whole. Months later, I...