Pressure cookers have been around for hundreds of years, but that doesn't mean this old-school kitchen appliance is outdated. In this episode of MDRN KTCHN, Scott Heimendinger breaks down why pressure cookers are an indispensable tool, and shows one of the cool ways that the Modernist Cuisine team uses them to make ultra-caramelized vegetables. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home! Want to make what you just saw? Click here for the full recipe.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
What is avocado hand? Here's how to safely cut an avocado.
A Menu Worthy of Returning to Twin Peaks
In anticipation of the return of Twin Peaks, we look back at the best food moments from the cult classic.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.