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Chinese Velveting 101: An Introduction to Water-Velveting

Shao Z. 17 comments

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. More

How to Make Mildly Sweet Sweet-Potato Biscuits

Marissa Sertich Velie Post a comment

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. More

How to Make the Best Pesto

Daniel Gritzer 43 comments

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. More

Coffee Science: How to Make the Best French Press Coffee at Home

Nick Cho 39 comments

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. More

How to Make Pillowy (and Pretty) Angel Biscuits

Marissa Sertich Velie 10 comments

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. More

How to Grill Whole Fish

Daniel Gritzer 6 comments

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. More

The Best Sweet Use for Your Smoker? Smoked Ice Cream

Max Falkowitz 16 comments

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. More

How to Carve and Serve Whole Cooked Fish

Daniel Gritzer 7 comments

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. More

How to Toss Food in a Skillet

Daniel Gritzer 15 comments

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. More

The Best Frozen Yogurt Is the One You Make Yourself

Max Falkowitz 23 comments

Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients. More

How to Make Quick and Easy Drop Biscuits

Marissa Sertich Velie 14 comments

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. More

Sweet Technique: How to Make Italian Meringue

Marissa Sertich Velie 3 comments

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. More

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part Four

Jacqueline Raposo 11 comments

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. More

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part Three

Jacqueline Raposo 15 comments

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. More

How to Clean Soft-Shell Crabs

How To Daniel Gritzer 22 comments

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. More

How to Make Great Grilled Kebabs

Grilling Joshua Bousel 5 comments

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. More

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part Two

Jacqueline Raposo 15 comments

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. More

Does Adding Pasta Water Really Make a Difference?

How To Daniel Gritzer 46 comments

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. More

The Best Way to Grill Hot Dogs

Grilling Joshua Bousel 40 comments

It doesn't take much to grill a decent hot dog: Just put it on the grill until heated through. But making a truly great hot dog requires knowing a few key tricks. Here's the lowdown. More

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part One

Jacqueline Raposo 7 comments

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 One of how it all happened. More

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