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Brining Basics: Tips That Go Beyond Turkey
Brining is not limited to bone-in birds: It's a great way to get more seasoning and moisture into many lean meats (brisket, pork chops, and fresh ham among them) and even some seafood. Here are some tips on how to brine different kinds of meats.Knife Skills: How to Clean and French a Lamb Rack
Easter's right around the corner, so I thought I'd kick off our new knife skills series with one of the more advanced techniques: how to trim and french a lamb rack. What exactly is frenching? Well, when applied to meat, it's all about appearances. Stripping meat away from bones in order to give roasts and chops a more attractive presentation doesn't really do much for its texture or flavor, but it sure makes it look pretty on the plate. Think of it as a necktie for your roast.How to Dye Easter Eggs Naturally, Without a Store-Bought Kit
Like most people, I grew up on Paas eggs, glowing with chemical dyes and artificial colors. But my wife followed an Easter tradition of wrapping eggs in onion skins and boiling them. Last year while living in Estonia, we dyed the eggs this way, laying sprigs of dill, bits of rice, and whatever grass or leaves we could find in the yard inside the skins. You can also experiment with easy-to-find foods—like beets, tumeric, and red cabbage—for all-natural dyes.How to Make Fresh Pasta
Fresh pasta is made from a few simple ingredients, using a straightforward method. But getting it just right requires some coaching, a lot of practice, and a few good tips. This primer from expert pasta-making chef Anna Klinger of Al Di La in Brooklyn can help get you started or put you back on track, and inspire you to make this recipe for casunsiei (beet and ricotta ravioli).How to Prepare Breaded Cutlets
"Standard Breading Procedure," perhaps the dullest-sounding term in cooking, turns out crispy, evenly browned crust that stays on your food rather than falling off into the pan. And the meat that is insulated within is moist and tender.How to Render Bacon Fat
Tossing some bacon in a pan and melting down its fat may not be the most complicated technique to master, but it's one of the tastiest. All it takes is a pan, a pile o' bacon, and a little bit of patience.How to Trim an Artichoke
If you approach the task of trimming an artichoke as if you're delicately pulling at rose petals, yes, it will take a while. But instead, I imagine myself as the owl from the old Tootsie Roll Pop commercials: how many licks does it take to get to the center? A one, a two, a three, chomp. This slideshow will explain two artichoke-trimming techniques: one for whole artichokes, the other for the hearts.Video: How a Korean Great-Grandmother Makes Kimchi
"Since I have a big family, I've made kimchi so many times. I must have made it more than 10,000 times," says Yu Um Chon in the beginning of this video from Cool Hunting. She demonstrates how to make cabbage kimchi by mixing together radish, hot pepper, salted shrimp, garlic, ginger, scallions, fish sauce, and sugar, and layering the mix with cabbage leaves (she adds artificial sweetener to cut down on sliminess).How to Cook En Papillote
After a week of cooking almost exclusively en papillote, I've found there's a lot to like about foods wrapped like little presents. Veggies, meat, fish, or whatever else you decide to stuff into the little package, comes out aromatic, tender, and flavorful— not at all the1980s-style health food you may be picturing.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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