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Content Type: Recipe Crunchy Kettle Potato Chips
Making the chips was quick and easy. Cracking the code on a frying method that would yield deep crunch? That was another matter.
Content Type: Recipe Runny Yolk Sauce
The best sauce you don’t have in your fridge (we’re not yolk-ing around).
Content Type: Article The Very Weird World of Highly Specialized Food Testing Machines
How do you quantify the snap of a gingersnap?
Content Type: Recipe Sous Vide Boneless Turkey Breast
The words “turkey breast” do not bring to mind the image of moist, succulent meat and crispy skin—but they should.
Content Type: Article The Key to Crystal-Clear Cocktails? Milk. (Really.)
We look to the science of a centuries-old technique for a modern twist on cocktails.
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.