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withaph

How to Make Sweetleaf's Iced Chicory-Coffee 'Rocket Fuel'

Made this last week and it was great! Was wondering though, what is the consistency/grind size of the chicory you use? The stuff I bought is the size of small pebbles, and I was wondering if I was supposed to grind it any smaller than that.

Thanks!

Bake the Book: The Hoosier Mama Book of Pie

maple panna cotta!

Cook the Book: 'Maximum Flavor'

I'd really like to learn the ins and outs of sous vide cooking

Win Tickets to Chicago's First Vendy Awards on October 5th

Rich and Creamy Tonkotsu Ramen Broth

Hi Kenji, would salted fatback work for this?

Chocolate Hazelnut (Better than Nutella) Gelato

Hi, should I be toasting and removing the skins before processing, or can I just use roasted hazelnuts straight out of the bag?

Thanks!

Celebrate Ham Independence, Win La Quercia Pork!

never fourth of july without pork shoulder

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

Taleggio because I'm a big softy with a pleasant musk

AHT Giveaway: Case of Pat LaFrieda Burgers

when the patty is underseasoned

A Sandwich a Day: Falafel with Baba Ghannouj Wrap at Taste of Lebanon

I moved from Andersonville a year ago and I still miss that lentil soup.

15-minute Creamy Tomato Soup (Vegan)

I've made this 3 or 4 times now and it's become one of my favorites. really really great!

Valentine's Day Giveaway: Win This Prime Rib

a homecooked meal with someone you love

Lunch in the Loop: America's Dog

Hi Dennis! Nice meeting you at lunch today. Hope to see you around again.

-Stephen

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Au Cheval here in Chicago!

Cook the Book: 'Secrets of the Best Chefs'

taste as you go!

Seriously Delicious Holiday Giveaway: The Baking Steel

caramelized onions, figs, and blue cheese!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

crisped up in pasta!

Ask The Food Lab Anything, Thanksgiving Edition

We ordered a 15-20 pound turkey from our butcher this year. I know this is bigger than most recipes (including your recent butterflied turkey recipe) advise, but what is the best method for cooking a bird of this size?

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

short ribs or ribeye

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

valrhona noir gastronomie

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The Burger Lab: Smashed Burgers vs. Smashing Burgers

How many times have you read that in a book or heard a TV chef say it? "It squeezes the juices out!" they cry. "It turns your lunch into a hockey puck!"they scream. Sometimes they'll try and appeal to your compassionate side. "Certainly there are some things that deserve crushing. Evil grapes. T-800 model Terminators. Rebel scum trapped in trash disposals. But what has that poor, defenseless little burger ever done to you to deserve such a fate?"

You've heard it so many times you can't help but believe it's true, right? Not so fast—some of my favorite burgers are smashed, and smashed hard. What gives?

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