In part two of our jam-making series, we look at the tools and techniques you need to know to make the most beautiful, intense, fresh-tasting jams.
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Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how.
Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results.
Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
Tradition says all sorts of things are necessary to make good pesto, from (pricey) Ligurian olive oil to pecorino sardo—not romano—cheese. What's the truth to all this? We put pesto dogma to the test.
Wondering how to make better coffee in a French press? Technique and tips, plus the science behind why this brewing method is a bit different from the rest.
The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam.
Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time.
Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream.
Cooking a whole fish is easy, but how do you serve it without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey.
Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary.
The science of meringue is easily explained, but no matter how many times I watch a slimy, viscous egg white inflate into glossy white peaks, it always feels like magic. Italian meringue is the most involved of the meringues, mainly because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, its as easy as pie...or buttercream.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part Four of how it all happened.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part Three of how it all happened.
Cleaning your own live soft-shell crabs is incredibly easy, and guarantees that you're going to eat the freshest, best soft-shells possible. Here are the basic steps for preparing the soft-shells for cooking.
Kebabs are a promise so seldom realized—an excellent concept for cooking too often executed in a way that leaves them dry and flavorless. All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part Two of how it all happened.
Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix.