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Content Type: Recipe Sous Vide Cochinita Pibil
Smoky, grilled pork goodness: Become the taco hero your friends deserve.
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Content Type: Recipe Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks
A nicely cooked rib-eye steak is a culinary showstopper but is also a challenge to pull off. But with the help of sous vide, preparing steak at home is suddenly a sure bet.
Content Type: Experiment Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature.
Content Type: Experiment Are Mushrooms Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?
Content Type: How To All About Carryover Cooking
When you’re cooking an expensive roast, getting it to the table cooked just the way you like it is critical. To do that, you must hit the meat’s target temperature spot-on. Here's the best way to do that.
Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.