Kitchen Tools

Unlike other flavors that float across top of tofu, it absorbs them like a sponge. So how does he get the flavor into the curd? … Read more

Marinating is tricky with pork. If it sits too long in a powerful marinade, it will go from tender to mealy. Once those proteins breaks … Read more

Skirt steak presents a unique problem for marinades: How long should I leave this thing in here? Out comes thin slice of meat from the … Read more

The ribs left in your fridge always disappoint. They are a sorry-looking mess, the bark’s fallen flat. The fat has turned into sea of white … Read more

Leftovers: You’ve got a container of perfectly cooked (six hours ago) chicken. Or pasta. Or a casserole. And it’s looking as if it should of … Read more

Imagine this: you’ve got a ham sitting in the refrigerator. You’re anxious because now that you’ve taken it out, you need to get it up … Read more

When your freezer is full of frozen shrimp and you’re craving some quick tacos, you find yourself in the same predicament: How can I defrost … Read more

The night is coming. Your guests will be here any minute. And that steak is still frozen. Panic set in. Oh, just put it on … Read more

There’s a certain sort of holiday panic that sets in when you discover you have an underseasoned, raw turkey. You want juicy meat and crispy … Read more