|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8092|
|Posts / Week:||20.4|
|Archived Since:||August 13, 2010|
The New Best Recipe, a collection of meticulously tested recipes and the testing behind them from Cook's Illustrated and America's Test Kitchen, was unlike any recipe book I'd ever seen, and it led me to the most important part of my career.
Sweet, oaky, and relatively mild, bourbon is at home in all sorts of cocktails. Here are 15 recipes to keep you drinking and loving bourbon right through spring.
Slice up some fresh pears for a crisp and flaky galette that's gently seasoned with cardamom and vanilla—perfect whether you're eating it out of hand or à la mode.
Jacques Pépin is a true master. Not only does this book explain how and why you should be doing something a certain way, but he does it with full step-by-step photographs.
Of all the knives out there, one of the most useful in the kitchen isn't a kitchen knife at all: For opening food packaging, finely dicing an apple, or slicing basil into perfect threads, a utility knife is what you need. A fresh edge is always just one snap away.
Parsons's book doesn't try to be everything to everyone, and it doesn't pretend to be an encyclopedia of food science. Instead, it's a well-curated package of only the most useful and interesting scientific tidbits, with a straightforward, "just the facts, ma'am" approach.
All the flavor and crunch you'd find in a scoop of cookies 'n' cream ice cream, but in soft and chewy cookie form.
The real lesson I learned from Jeffrey Steingarten's The Man Who Ate Everything: Having a good recipe with detailed testing is not enough. In order to get those lessons to really stick, a good cooking article needs to be a good story first.
We evaluated 11 sets of measuring cups designed to work with dry ingredients to find ones that are accurate, durable, easy to fill, and easy to level.
In 1997, a young writer named Michael Ruhlman decided to enroll in the Culinary Institute of America and write a book about what it was like. The Making of a Chef was the result, and it's gonzo journalism at its finest.
Roasting intensifies a parsnip or carrot's flavor, but ideally it also produces some amount of caramelization and browning in order to add complexity and a bit of extra sweetness to the mix. The issue is getting them soft and caramelized without letting them shrivel up too much.
If you feel like you've conquered the world of tea brack and scones, it's time to move on to yeasted breads.
I don't remember exactly when I got my first copy of On Food and Cooking, the seminal food science tome by Harold McGee, but I do know that it is, has been, and will probably always be the most important, most referenced, and and most cherished book in my library.
There is no official definition of what constitutes soju, the spirit that's become emblematic of Korean social life. Does that mean anyone can make it?
In 45 minutes or less, you can have a batch of homemade sweetened condensed milk, plain and simple or flavored with vanilla bean, cinnamon, fresh herbs, or whatever else you can imagine. Here's how.
Is it embarrassing to admit that Kitchen Confidential—the 2000 memoir by Anthony Bourdain that injected sex, drugs, and rock and roll into the tame world of celebrity chefs—was the book that made me consider cooking as a career? Because it was.
Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready for the table with no additional effort.
[Photographs: Vicky Wasik, J. Kenji López-Alt, Emily and Matt Clifton] In spring and summer salads are an obvious meal—farmers markets overflow with fresh produce, and salads are a seasonally appropriate way to showcase the lettuces, tomatoes, and other vegetables that are in abundance. Show More Summary
This old-school approach to apple pie is about as low-tech as they come. No food processors or sous vide, no concentrating the juices, no blanching the fruit. The trick is to pull the pie from the oven when it hits 195°F—a temperature that ensures the filling will be thick.
In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness. Achieving this balance is the mark of a good fry cook. Here's what you need to know.