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Content Type: How To Grass-Fed vs. Grain-Fed Beef
Does the cow's diet make any difference when it comes to selecting a cut of steak?
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Content Type: Article Is It Better to Brine Meat Longer?
Brining longer doesn’t necessarily mean juicier meat.
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Content Type: Recipe Milk-Braised Pork Loin
In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.
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Content Type: How To Better Pan Sauce? Ignore the Rules
We decided to break all the rules in order to develop more fond and, therefore, better pan sauces.
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Content Type: Article Word of the Week: Browning
Why do foods turn brown? There are several reasons.
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.
