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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
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Preheat the oven to 350. In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant and golden, about 2 minutes. Set out six 16-by-12-inch sheets of foil, shiny side down, with the shorter edges facing you. Spread about 1 teaspoon of the butter in the center of the bottom half of each sheet. Mound the sweet potatoes on the buttered areas and sprinkle with the sesame seeds, soy sauce, garlic and scallions. Season with salt and pepper and dot with the remaining butter. Fold over the top of the foil to enclose the potatoes and crimp the edges to seal. Slide the 6 packets onto 2 large baking sheets and bake for 30 minutes, reversing the pans halfway through, until the packets are puffed and the potatoes are tender. Transfer to plates and serve.