Cooking Chart

When you’re cooking an egg, you’re controlling how fast that heat is transfered to the proteins inside it. And sometimes only sixty seconds of cook … Read more

Control fermentation temperature: This will dictate taste of your finished beer. In most cases it’s the deciding factor that sets an off-flavor lager apart from … Read more

The sirloin roast is a cut worthy of reward but requires some respect: It’s lean compared to ribeye, and nowhere near as forgiving as something … Read more

The silent cut in the meat case: Sirloin Tip Roast is a relatively cheap piece of meat. Less pricey than tenderloin or even prime rib, … Read more

Balance your brine to correct common pickle issues. In most cases when things go wrong with pickles, it’s not that the cukes were bad; it’s … Read more

Baking a heart-shaped cake feels like baking twice. It is more than just the difficulty of slicing it later. There is no such thing as … Read more

Roasting a large hunk of muscle makes you guess its temperature as it cooks, which cause you to get all panicky when you pull it … Read more

Surely by now in your life, you’ve experienced the heartbreak of pulling a shot that tasted like cold mud, or worse, battery acid, even though … Read more

If you’re like me, you’ve spoiled more than one bag of coffee. You know the drill: Grab your go-to roast, grind it up with care, … Read more