Kitchen Tools

Crepes are only as rich or healthy as the ingredients in them and the number eaten. A light version use flour, milk, and eggs to … Read more

There’s not a lot to making your own sauerkraut besides the salt. Use too little and it will be mushy and questionably edible, use too … Read more

Here’s the thing about homemade pastrami: It all begins with one basic question: How much salt and nitrite do I need to get to the … Read more

Making your own bacon requires attention to detail. The balance between sweet and salty is naturaly about little adjustments in the cure itself. This dry … Read more

The way it works is that Denmark has a points-based route for skilled workers, but it’s not a puzzle where one thing gets all the … Read more

How much butter? How heavy should the dough be? What happens when they’re combined and put under pressure? Those are some of the quiet variables … Read more

If you’ve ever sliced into a thick steak and discovered that everything on the outside was gray but the perfect medium-rare center never quite showed … Read more

Home-made Canadian bacon is a careful process; it require specific measures. Pork loins are not bellies, and the math applies. It is no good if … Read more

By flattening the turkey, you change how you think about timing: Because the bird is now lying flat rather than sitting in its own cavity, … Read more