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...
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...
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...
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...
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