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Content Type: The Grey Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
Content Type: Article How I Created a "Black Hole" Cake
The physics of black holes and stars is hard to digest. Could baking a cake help explain the phenomenon?
Content Type: Article Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great for a week?
Content Type: Recipe Fresh Pasta Without a Machine
Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate chew. But what if, instead of a pasta roller, you have only a rolling pin?
Content Type: Recipe Crispy & Creamy Kale Salad
Get crispy with your kale salad.
Content Type: Recipe Spaghetti Aglio e Olio with Shrimp
Infuse your oil (and weeknight dinner plans) with flavor.
Content Type: Recipe Brined Grilled Zucchini with Mint Salsa Verde
Just say no to soggy, bland grilled zucchini.
Content Type: Recipe Spicy and Numbing Sichuan Bloody Mary
Spice up your brunch cocktail repertoire with this mouth-numbing, mind-blowing Bloody Mary.
Content Type: Recipe Mole Hot Fried Chicken
Nashville hot fried chicken just moved to Mexico.
Content Type: Recipe Fresno Chile–Carrot Hot Sauce
Make your own hot sauce with the power of lacto-fermentation.
Content Type: Recipe Fresh Horseradish Bloody Mary
A classic cocktail with real horseradish heat.