As soon as spring arrives, I start thinking about tarts. Berry tarts, asparagus tarts—I love them all. It's time to revisit the technique for crusts so you're ready to make a tart whenever the mood hits you. More
The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. This means that more than almost any other cooking method, cutting the meat against the grain into the right shape is absolutely essential. This video will show you how it's done. More
While pulverizing vegetables might seem impossible to botch, and most imperfect versions—while they may be too thick, chunky, soupy, or flavorless altogether—are certainly edible, a creamy vegetable puree can take some know-how. More
Our forefathers fought long and hard so we can sit back and enjoy a nice large piece of grilled meat this Fourth of July. So why not take a little bit of extra time to make that steak look as beautiful as possible with perfect grill marks. They're easy to accomplish and let everyone know that you're a true grill master. More
The advantages of cleaning your own calamari outnumber the horrors. Not only is it far less expensive to buy at the grocery counter or fish market, but slicing your own squid—and harvesting that elusive ink sac—affords some serious street cred. More
Few things say summer like a juicy, fragrant tomato. But other than topping sandwiches with them or chopping them into a variety of salads, I was often at a loss for inspired ways to use them during the hot months—until I learned about tomato water. More
Poaching eggs is like any other high-risk pursuit: those who can, do. (Those who can't, just click on this slideshow for a quick tutorial.) But the fun doesn't stop once you've joined the able ranks. While the greatest thing about a poached egg is its simplicity, there are countless ways to enjoy eating one (like on a bowl of ramen, or did somebody say shakshuka?). More
