内容摘要：Have a father-kid pie eating contest—with no hands, of course! To avoid a sugar rush, be sure to use single slices or mini pies.

Have a father-kid pie eating contest—with no hands, of course! To avoid a sugar rush, be sure to use single slices or mini pies.

Doctors also sometimes use methylene blue to treat the effects ofor toxicities from drugs such as chemotherapy. It is also used as a

and therefore may be damaged.by crossing the protective tissue barrier that surrounds it. Researchers have also found that the chemical can, cell structures that are often described as the powerhouses of the cell. Methylene blue

, researchers are studying methylene blue’s effect on the brain.So far, most of what’s known about the substance’s effects on the brain comes from studies in rats and in cells grown in a lab dish — not in people. For example, researchers have found that methylene blue

with a condition that mimics Alzheimer’s disease.

Studies in rodents have also found that methylene blue canFirst up is one of the best tricks for amplifying the flavor of your Italian red sauces. Everything from

can be improved with a salty, aged, umami-packed Parmigiano cheese rind. It’s best to add the rind in the beginning stages of cooking, because the longer it’s in the sauce the more flavor will be infused. Plus, you’ll be left with a gooey cheese rind that you can scoop into your bowl of pasta. What’s not to love about that!?If you’re a big fan of crunchy, salty fried cheese (AKA frico), you’re going to love these puffy cheese crisps. They’re the best thing to make when your rind is completely stripped of cheese. In fact, there should really be no more than ⅛” to ¼” cheese left on the rind, or these will turn out too tough to bite into. Here’s how to make these: Spread multiple 1- to 2-inch square pieces of rind on a large plate, and microwave them (yes, so easy!) for 1 to 2 minutes, or until they’re bubbly and puffed up. Let them cool, and you’ll have deliciously crunchy cheese crackers. Bonus idea: toss those square pieces of rind into tomato sauce,

before they melt too completely, pull them out and microwave them. Let them cool and you’ll have crispy crackers that taste likeFinally, one of my favorite ways to use Parmigiano rinds is in broth making. You can use it in making a homemade broth, OR to improve your favorite store-bought brand. Broth is typically delicate in flavor so adding Parmigiano cheese gives it a little extra oomph and complexity. Allow the broth to simmer and reduce a bit with the rind in it before using it in a recipe (see some soup options below, but anywhere you'd use regular broth will benefit from cheese-infused broth).