Kitchen Tools

There’s a whole batch of meatballs riding on the right breadcrumb-to-meat ratio. Add too few crumbs and they’ll be loosey-goosey in the pan… Or dense … Read more

There’s no exact science to getting the quantity of potato salad just right; there’s more art then accuracy involved with how the darned things behave: … Read more

For fajitas: What’s the best way to season fajita meat? It take practice to know exactly how much acid, salt, and spice will be tolerated … Read more

Cooking goose breast is a challenge: how do you get the heat into the skin so the fat melts off without overcooking the flesh below? … Read more

Controlling the level of salt in your pasta water controls what will ultimately end up on your plate. Is it too little? After adding sauce, … Read more

How much polenta? That depends on what you want it to do on the plate (and how firm or soft you want it). Use too … Read more

How do you plan salad dressing for a crowd? That depends on a few thing. It depends on whether the greens are tossed with other … Read more

A goose is not something that should be roasted carelessly: There’s all this fat under its skin; there’s nothing worse than having it dry out … Read more