Robert Camuto declares French Beaujolais the champion.
The Best Way to Brine
The topic of brining meat or poultry stirs up a lot of debate: Should you wet- or dry-brine? How long should you brine? Does brining even do anything? So in this episode of MDRN KTCHN, host Scott Heimendinger explains the science behind brining, and delivers the verdict on the best way to do it. For the full recipe, click here. 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!
Emily Luchetti, executive pastry chef at Waterbar in San Francisco, explains what a perfect strawberry should look like. Don't waste your time and money on less-then-perfect specimens.
The Best Way to Peel a Kiwi
In the case of peeling kiwis, a paring knife or vegetable peeler seems like the obvious answer—but it's not the correct one. David Pistrang of CHOW.com shows you the best way to remove the skin, using a spoon.
The Best Way to Load Your Dishwasher
A dishwasher is supposed to make your life easier, but unfortunately, most people don't know the best way to load one. Deborah Lewis of CHOW.com explains how to arrange your dishes and silverware so that everything gets clean while preventing any chipping, warping, or cracking.