Tag: Harold McGee | Apartment Therapy

Tip: How to Cook the Sweetest Sweet Potatoes

Getting the sweetest sweet potatoes isn't about picking out the ripest or most promising potatoes in the bunch. Nope! Rather, a little culinary magic trick will transform your toughest tubers into del...

Food Science: Why Cooked Vegetables Turn Bright Green

Like Elizabeth, we like something green on our dinner plate, both to round out a full meal and for that bright pop of color. In fact, the transformation of vegetables like spinach and broccoli from da...

Would You Cook With Tomato Leaves?

So many leaves for just a few tomatoes! What if we could eat tomato leaves as well as the precious fruit? But tomato foliage is poisonous, right? Not so fast, says Harold McGee, in a recent article in...

On Food and Cooking by Harold McGee
Book Review 2009

If you're the type of cook who needs to know why onions make us cry and gets curious about the molecular structure of melting sugar, then this is definitely the book for you. It has become our #1 refe...

Is "Snapping" Asparagus the Best Way to Trim Them?

Not necessarily, according to Harold McGee. For his "Curious Cook" column in The New York Times, he snapped 130 spears and found that, even after they were steamed, a third of those asparagus were sti...

Food Science: Artichokes and Sweetness

Did you know that artichokes can make other foods taste sweet? We've never noticed this ourselves, but an article in the March issue of Saveur Magazine mentioned the fact in relation to pairing artich...

Times Top 5: No-Knead Bread is Back!
From the NY Times Dining Section 10.08.08

Two years after he ignited the No-Knead Bread phenomenon, Mark Bittman is back with a faster version. (Hmm... Sounds familiar.) There's also an easy, healthy, one-pan steamed fish and a dessert with a...

Food Science: The Best Place to Store Tomatoes...and Why

In our review of Creamy Creamless Tomato Soup last week, we accidentally divulged that we'd been storing our fresh tomatoes in the fridge - a big no-no that many of you were quick to point out! You w...

Grilling Tips: Warm Meat and Frequent Flips

We were paging through Harold McGee's food science bible, On Food and Cooking, and came across this interesting tidbit: Pre-warming your meat and then flipping it frequently once it's on the grill pr...

Food Science: How Does Brining Work?

We've talked about how much we love brining lean cuts of meat to infuse extra moisture and flavor before cooking. This technique is widely used in traditional Scandinavian cuisine and has definitely...

Testing for Mercury and Double-Dipping: NY Times Dining Section

From the New York Times' Dining Section... • Taking Worry Off the Plate: The Times follows up last week's article on mercury in tuna with not one but two pieces on choosing healthy seafood. S...

NY Times Dining Section Roundup: Scallops, Cleavers, and the Skinny Bitch

The dining section that directly follows the holidays and pre-dates predictable Valentines fare is one of our favorites. Relaxed, full of tips and recipes, this New York Times' Dining Section is a gre...