- 8 years ago Sticky: Weekly Post: What are you cooking this week?
-
+17 +4
Years Before Stonewall, a Chef Published the First Gay Cookbook
It was the first to be marketed to gay men.
-
+32 +9
How to Get the Most Flavor When Juicing a Lemon
Get the most out of your citrus with these tips for juicing, slicing, and zesting lemons for the brightest, sunniest drinks and dishes.
-
+17 +2
Cooking from clay tablets: Babylonian lamb stew
There are only three remaining ancient Babylonian culinary tablets, dated ca. 1750 BC and written in Akkadian. They reveal the world’s oldest known recipes. They are preserved in the Yale Babylonian Collection.
-
+23 +5
Grace Young And Her Ever-Growing Wok Collection
Award-winning cookbook author and wok advocate Grace Young chats about some of her favorite woks and why she’ll never disclose how many she owns.
-
+10 +3
The Evolution of American Barbecue
How America's meaty tradition grew from Caribbean roots to the four distinct styles we know today...
-
+6 +2
How To Oil and Maintain Wood Cutting Boards in 5 Minutes a Month
My wooden cutting boards are one of my most used and beloved kitchen tools. In fact, while a good chef's knife is often the sexier choice for most favorite kitchen implement, the truth is a good knife is nothing without a good board to use it on. In my household, the choice of material is wood for its ease and beauty.
-
+6 +4
Learn How To Poach An Egg Like They Do In A Restaurant
It's World Egg Day, and what better way to celebrate than with eggs benedict, topped with a perfectly poached egg?
-
+11 +1
Here's how to make McDonald's Hot Apple Pie
David Chilcott can do more with one pot that most can with an entire kitchen. His fantastic YouTube channel, One Pot Chef, offers simple recipes for tons of delicious treats.
-
+10 +2
10 cheesy pastas to make this fall
Here are 10 ways to love fall, beyond the farmers market
-
+6 +3
How to cook with coconut milk
You've been pinching your pennies: you pack your lunch, eat your fair share of beans, and have settled down pretty comfortably with tofu. You're happy enough, it's true, but you just wish there was a little something…more.
-
+11 +3
The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs
It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.
-
+10 +1
Coffee Maker Cooking: Brew Up Your Next Dinner
A few months ago, we introduced you to the wild world of dishwasher cooking. Poach salmon while cleaning dirty plates? No problem. But some of you expressed concerns about having your sockeye sit so close to soapy water and the high energy cost of running a dishwasher. Well, we've stumbled upon another wacky cooking method that may overcome these issues: using your coffee maker.
-
+10 +1
Smart Tip: Peel an Entire Head of Garlic in 10 Seconds Saveur
I know what you're thinking: I already know the trick involving smashing a garlic clove with a knife to quickly remove its skin. Well this is a new, and rather incredible trick. And you don't even need a knife!
-
+1 +1
What Causes Pasta to Froth and how to deal with it
We’ve all done it: you put the pasta on to boil, turn your back for a few minutes to wipe off the counter and suddenly you hear that foreboding hissing sound of water boiling over. So why does it happen?
-
+13 +1
Five Sauces Everyone Should Know How to Make for Endless Meal Options
"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for. Learn how to make a few basic sauces, however, and you have flexibility—turn whatever you have on hand into an awesome meal.
-
+18 +1
Save Your Life Garlic Soup From 'One Good Dish'
Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish.
-
+20 +1
How the experts use salt in their cooking – and why
The science of how salt affects the taste of food is more complicated than you might think – but it's vital to understand if you want to improve your skill in the kitchen
-
+14 +1
Speedy Baked Ziti
Doctoring good-quality jarred tomato sauce, with ground meat, onion, garlic, and spices makes this ziti superfast.
-
+17 +1
Brined Pork Chops with Gremolata
If you’re like me, it’s easy to get frazzled in the day to day hustle and bustle of every day life. Planning? Who has time to plan? Yet we know deep inside that the best things in life require at least a little bit of planning. Case in point—juicy, succulent, flavorful pork chops.
-
+12 +1
Welsh cakes
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children