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Waldo

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Bake the Book: Smoke & Pickles

Seriously Delicious Holiday Giveaway: Korin Knife

Cook the Book: 'The Great Meat Cookbook'

Kenji's Ultimo-Porchetta.

Seriously Delicious Holiday Giveaway: Korin Chef Knife

daikon raddish

Ask The Food Lab Anything, Thanksgiving Edition

This is an odd question, but I have several people over for Thanksgiving who are gluten-intolerant and I was wondering if the fermentation process of soy-sauce (which contains wheat in the ingredients) breaks down the gluten. I understand that there are wheat-free tamari soy sauces and other umami-laden alternatives that I could use, but this question has been in the back of my mind for a long time. Thank you Kenji for any insight you may be able to share on this. The only thing my research has turned up was a study funded by Kikkoman, which made me a little dubious.

Cook the Book: 'The Smitten Kitchen Cookbook'

I made Kenji's char-siu for my dad's birthday this past weekend. As per Kenji's advice, I took the blowtorch (I call him Charmander) to nuke the slices. Mmmmmm, smoky-tender, crispy-melty meat. There was also a marinated kale salad and sauteed greens on the side, just in case someone was feeling omnivorous that night.

AHT Giveaway: Case of Pat LaFrieda Burgers

I would make burgers for my mom!

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Lamb skewers.

The Serious Eats Book: Pre-Order Now and Get a SE Tote Bag!

Same thing, I pre-ordered a few days ago. Do we still get a bag?

Cook the Book: 'The Family Meal'

I imagine chefs using whatever ingredients are leftover and not reserved for service later in the day, to avoid having to throw things away.

Bake the Book: 'Farmers' Market Desserts'

Peach cobbler.

Cook the Book: 'Ruhlman's Twenty'

Steaming vegetables.

Bake the Book: 'Sugar Baby'

Gummy anything!

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