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How to Make Crème Fraîche
Gourmet markets charge an arm and a leg for this creamier, milder cousin to sour cream. But you can make some at home—by leaving it out in the summer heat, science-project style—for half the cost.How to Prep a Chicken Paillard
I'm no culinary blowhard—half the time I can't retain the fancy-pants French cooking terms anyway. But I am big fan of paillard. For such an ostentatious term, one that seems like it should describe a ballet move or a European building, paillard is one of the least complex and most approachable food preparations I've learned.How to Make Your Own Breadcrumbs
True, making breadcrumbs from scratch is nothing fancier than pulverizing, toasting, and maybe seasoning old bread. The real charm of the homemade stuff: A spare half a loaf could inspire new dinner ideas on the spot—if you know how to use it. Read on for tips on custom-making crumbs to suit your meatloaf, pan-fried cutlets, baked chicken fingers, mac and cheeses, and other meals.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.The 5 Commandments of Sautéing Food
When food is sautéed properly, it gets that golden, crispy crust and juicy, tender interior. But there's more to pulling it off than food-to-pan contact. Here are the five commandments of sautéing so that you can go forth against the evil that is gray, steamed food.How to Sweat Vegetables
There's nothing like the smell of aromatic vegetables sweating away on the stove. It's a great first step in preparing soups, sauces, stews, and braises and is so easy to do. The technique uses a gentle heat to soften veggies to gently draw out their flavors. Learn how, step by step.How to Salt Food
Proper salting results in being able to taste the ingredients better, not the salt. The trick: Season along all stages of the cooking process (not just the end) and continue to taste, taste, taste as you go.How to Blanch Fruits and Vegetables
"Think of it as foreplay for fruits and vegetables." While blanching may not be the technique with the most mystique—you bring the water to a boil, drop in the goods, then shock them in ice water to stop the cooking—the benefits of blanching are where the allure's at. Blanched foods heat quickly so they retain color and texture, are depleted of their excess water (seems backwards, right?), and cook evenly so they're less likely to scorch or wilt during sautéing, frying, or other preparations that might happen later. In addition, ones you might normally find bitter, like greens, or fibrous, like carrots, become noticeably less so after a quick jacuzzi. That's why many vegetables in the professional kitchen are first...How to Make Clarified Butter
When butter is clarified—the milk fats boiled out and separated, until only thick, golden butter fat remains—its smoke point is raised to, well, let's just say it's high enough to sear a thick steak or panfry a potato in. It also keeps longer than whole butter and imparts a concentrated, caramelly and delightfully nutty flavorHot 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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