It comes up in our house a lot. I'm guessing it might in yours, too. It goes something like this: one of us is holding up X ingredient to the other asking, "do you think this is still good?" What follows is a delicate dance of sniffing, staring, scratching our heads and making a quick decision that's often more guess than certain knowledge. But with eggs, that decision can be much easier.
A good pancake is a thing of beauty. It's crispy at its lacy edges and pillow-soft in its middle. And fluffy. A really good pancake should be so light and fluffy that it melts in your mouth. Here is a restaurant trick for making the fluffiest, airiest pancakes in the world that we'll need to try (and taste) to believe.
Tomatoes are on everyone's mind this month. And really, why shouldn't they be? August is the time to make tomato salads, fresh tomato sauce, tomato jam, caprese salads, homemade pizzas, and on. And on. When you've run through that list, there's a wonderful way to use up any tomatoes perched on your windowsill: oven dry them!
Got tomatoes? Maybe your garden is rolling in them, or you just couldn't resist buying an entire flat at the farmers' market. Here's a delicious (and space-efficient) way to preserve their flavor for later: Make tomato paste. Yes, the stuff that comes in cans. Yes, this is better. Much better.
It's back-to-school season around the country, and I feel that this also launches us into buffet season. School parties, office potlucks, and then, of course, the holidays of fall — chances are you're be sidling up to a long table covered with casseroles sometime soon. And if you're the one setting up that table, I have one important reminder for you. The most important tip for setting up a buffet for a crowd...
Most non-Asian cooks aren't aware that chopsticks are more than just an eating utensil. They also make great cooking tools. In fact, there are special cooking chopsticks (saibashi in Japanese) that are a little longer and sometimes joined at the end with a string for just that purpose.
Have you ever tried to recreate a Thai, Indian, or Vietnamese dish from a restaurant and just had it... fall flat? Have you ever wondered how to get a Chinese stir-fry to really sing in the kitchen? Every cuisine has its "secret" ingredients — the ones that turn a dish from a weak imitation to the real deal. These are often the ingredients that are a little harder to find, or less familiar to Western cooks. Here are some thoughts on the secret ingredients of five Asian cuisines.
Last week we shared Master Bladesmith Bob Kramer's helpful advice on how to tell if your knife is sharp enough — but how do you sharpen your knife in the first place? Here are two more videos from Kramer demonstrating how to correctly hone and stone your knives, processes which take just a few minutes, but make such a difference in cooking.
Sharp knives make cutting and prepping ingredients faster, easier and safer, we know this. But what does a truly sharp knife look like? In this short but very illuminating video, Master Bladesmith Bob Kramer demonstrates five simple tests to tell if your knife is sharp enough. (Spoiler alert: it probably isn't.)
Lynne Rossetto Kasper and Sally Schneider of MPR's The Splendid Table are two of my most favorite and trusted cooks, so I was excited to discover this video of the two of them cooking together. (Well, actually Lynne is mostly holding a microphone but her questions and comments are spot-on as usual.) At first I wasn't so sure about the subject matter: a recipe for a homemade garlic herb salt. Do I really need another flavored salt in my pantry? Turns out the answer is yes!