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Content Type: Recipe Fermented Beets and Beet Kvass
Rescuing pickled beets with simple fermentation.
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Content Type: How To The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
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Content Type: How To Ideal Doneness Temperature for Wild Salmon
Why does cooking wild salmon to 125 degrees result in dry flesh?
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Content Type: Article Understanding Kimchi
The Science of Fermenting Cabbage.
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Content Type: Recipe Patatas Bravas
Crispy potatoes served with a smoky, spicy sauce—patatas bravas—are hugely popular in tapas bars. To make them at home, we had to rethink deep frying.
Featured Items
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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.
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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).
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Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
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Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
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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.
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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.
