Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Maxime Bilet, coauthor of Modernist Cuisine, says that instead of waiting up to two hours to decant wine the traditional way, you can improve the taste of wine in seconds with what he calls "hyperdecanting." Aerating wine this fast is great for bolder, younger wines, but Bilet notes that this technique probably shouldn't be used on more delicate wines like a 1982 Lafite.