Latest Comments

Ask The Food Lab Anything, Thanksgiving Edition 2013

How do you clean chicken livers? I've seen recipes call for soaking them in cream or wine. And which parts, if any, do you cut off? (When I get them at the store, there always seems to be stringy parts holding pieces together.)

Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew

Is there any value in searing the chicken pieces and deglazing the pressure cooker before adding the other ingredients and the lid? Is that step omitted for convenience in this dish, or is there something about using a pressure cooker that makes that step less valuable?

Cook the Book: 'Rustic Italian Food'

actually at vetri in philadelphia (with the beer pairing). can't forget that sweet onion crepe and spinach gnocchi.

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

confit, crispy skin, with a spicy-citrus vinaigrette made with rendered duck fat


emwasser hasn't favorited a post yet.