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Content Type: Article Word of the Week: Hydrocolloid
Meet the most important ingredient you use the least of.
Content Type: Recipe Crispy Slow-Roasted Pork Belly
Cure and smoke pork belly and you’ve got bacon. Roast the belly instead and you’ve got the ultimate pork entrée—provided the meat is tender and the skin stunningly crisp.
Content Type: Discover Experiment: Resting Meat Maximizes Juiciness
Whether it is a pork tenderloin or a large beef roast, we always let meat rest after roasting.
Content Type: Science Why Do Different Waters Taste Different?
A lot depends on the route it travels to get to you.
Content Type: Article Really Good (Oven) Fries
Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.
Content Type: Recipe Creamless Creamy Herb Dressing
A surprising ingredient quietly imparts the smooth richness of dairy or mayonnaise while letting the other ingredients shine.
Content Type: Article Behind the Recipe: Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want to make it every day, too.
Content Type: Article One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
Content Type: Article Why You Should Make Pita Bread
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you’ve experienced homemade, you’ll swear off supermarket rounds for good.
Content Type: Article Really Good Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world’s greatest fritters. Too bad it also makes them a mess to handle and cook.
Content Type: Article Fish for Meat Lovers
Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it’s best to crank up the heat.