Ode to Onions
We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we added baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
by Lauren Savoie
Colorful Dutch ovens, turbocharged blenders, and flashy knives may hog the spotlight, but the most essential piece of equipment in our test kitchen just might be the humble paper towel. We use paper towels to sop up grease, water, and other messes; to blot meat and dry herbs; to scrub gritty stovetops and counters; to oil grill grates; to wipe out cast-iron skillets; and simply to dry our hands. It took 96 rolls—88,608 sheets—to find one phenomenal paper towel.