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Pick a Peck of Peppermills

We decided to put our nose to the grind and find the best peppermills out there. READ MORE

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. READ MORE

Mozzarellissimo

Can there be anything better than a plate of tomatoes and fresh mozzarella di bufala dressed with a good olive oil? Maybe. READ MORE

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE

Wait! Before You Bake…

Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE

You Say Farine, I Say Flour

Learn the difference between French and American flour and ways you can substitute for the real thing. READ MORE

How Fake Meat Is Made

Fungus, soy, and wheat gluten all need styling gel before they're ready to play the part of meat. READ MORE

How Much Does It Cost to Go Organic?

We shopped at large chain stores (Safeway and Albertson's) for most regular and organic groceries and turned to Whole Foods to get harder-to-find organic items like meat and certain condiments. Organic food is invariably packaged in smaller sizes and, as READ MORE

That’s Not Wasabi

Fresh wasabi is virtually unheard of outside Japan. Faking it is easier and cheaper than trying to find the real thing. READ MORE

Something Like Savory

Umami is one of the basic flavors perceived by the human tongue, along with sweet, bitter, sour, and salty. It comes from the amino acid glutamate, which is related, but not identical to, the unpopular flavor enhancer MSG. READ MORE