|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||17098|
|Posts / Week:||42.6|
|Archived Since:||February 12, 2009|
"Never refrigerate your tomatoes!" You hear it every single year, starting in summer and repeated into fall, as gardens across the country give up the last of their fresh tomatoes. The problem is, it's not good advice—when it comes to tomato storage, best practices are significantly more nuanced. Here's the real scoop behind the science.
Whether you're making a haunted mansion for Halloween or a more traditional home for Christmas, you can't make a gingerbread house with any old dough. No, what you need is something very specific: structural gingerbread.
Nothing could be cozier than the scent of pumpkin spice muffins coming from the kitchen on a crisp autumn morning (and these muffins are so easy, it could be a weekday morning, at that). They're tender, fragrant, and pillowy-soft, with a buttery crown of toasted pumpkin seeds, chewy rolled oats, and a touch of brown sugar.
Daniel Gritzer, Serious Eats' culinary director, is in many ways our not-so-secret weapon. He's obsessive, talented, smart as hell, and more than a little quirky. And, since we like obsessive, smart, quirky people at Special Sauce, I thought he would make a great guest on the podcast. Well, I was right.
Deep-frying requires a little equipment and some practice with the right techniques, but the reward for your effort is a whole world of culinary possibilities, from crispy-outside, tender-inside Buffalo wings to moist and light falafel,...Show More Summary
In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it: Cheese is delicious, and not every single lunch has to be virtuous. Still, I sometimes wish that the...Show More Summary
A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to be shy or subtle about it. Today we're stuffing a lamb leg with crispy fried mustard seed and cumin seeds, then cooking it sous vide for perfectly foolproof results.
Beef and barley soup, like most beef soups, is essentially just a much wetter beef stew. The secrets to making it delicious, therefore, are almost all the same as those for the best beef stews. Here's how to do it.
For bakers all too often saddled with egg whites leftover from other projects, this unusual mayo is a neat trick to have up your sleeve, and one you can pull off in about 15 seconds flat.
We all know that a thermometer is the best way to tell when your meat is done. But how do we know where to stick it? Here's our trick for making sure you take the temperature of your meat the right way every time.
Baked potatoes can be incredibly simple and delicious, but they can be incredibly bland and boring, too. Here's how to bake them for the crispest, most flavorful skin and creamy, fluffy flesh, and how to work flavor into every last bit, so that no bite disappoints.
What exactly qualifies as a bean, how do species vary from one another in flavor and texture, and what's the best way to buy and cook them? Here's what you need to know.
This week's guest on Special Sauce, Alex Guarnaschelli, is constantly juggling the roles of TV chef, working chef, and mom. When you're faced with all those demands, it probably doesn't hurt to be whip-smart and funny as hell, which Alex most definitely is. What more could a podcast host ask for?
Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. Show More Summary
As a Southerner and barbecue lover myself, I would be delighted to claim pastrami as a legacy of the long, proud Southern tradition of slow-smoking meats. But, unfortunately, I can't: The historical record simply doesn't hold up. Here's the true origin story of America's iconic deli meat.
When autumn chills start to sweep through the air and staying inside near a hot stove or oven sounds better and better, you'll need this list of 24 melty, rib-sticking cheesy recipes—for pizza, pasta, Parmesans, nachos and dips, quesadillas, and more.
From preheating the oven to 350°F to co-opting sugar as a pie weight, my approach to blind-baking isn't exactly traditional, but the results speak for themselves.
Peeling and dicing fresh tomatoes is a great technique to know for when you want those tomatoes to melt into a sauce or a soup, if you plan on canning them whole, or if you're making a very delicate tomato sauce where seeds would ruin the texture. Show More Summary
The idea of driving across America in search of the best regional food originated not with Guy Fieri but with authors Jane and Michael Stern, who published their first edition of Roadfood in 1977. Along with Calvin Trillin, the Sterns have been my greatest inspirations, so I jumped at the chance to interview them on Special Sauce.
Even the very best tomatoes can be vastly improved with just one simple ingredient. That ingredient is salt, and it does more than just season your food—it does science.