Kitchen Tools

Pulling them out of steamer when they’re just right is one possibility, though lower part of stem could be woody. Or tips might collapse into … Read more

Salmon is one of those foods that most people at home think about as basic math equation: thicker + hotter = delicious meal. Place it … Read more

Dark meat is not white meat; that’s why you need to treat chicken legs separately. Use higher heat, a longer cooking time, and a slightly … Read more

The sauce was not terrible, but there were too many wing being cooked at once in rushed, crowded trays. Tough meat, rubbery skin, stuck in … Read more

The beauty of steamed salmon is that you don’t think of it as a set amount of time; you treat it as a variable result. … Read more

When you’re smoking salmon: Your experiment shifts into a disaster when the fish is raw in the middle but gray, bitter and ruined on the … Read more

The key is that broccoli must be cooked just right: not undercooked (too crunchy), but also not overcooked (so it turns soggy and tastes like … Read more

Now that you know about how heat travels through foods, you don’t get your heart broken. You believe in physics of cooking, not just a … Read more

It is the panicking kind. The kind where you’re realizing your guests will be here in twenty minutes and your corn isn’t even cooked yet. … Read more