Kitchen Tools

For me, there is no such thing as too heavy; I know that thickness is what really drives how long it takes to cook. However, … Read more

It’s easy to say: “I’m watching this sauce cook down on the stovetop.” But that same sauce could be watery soup in five minutes. Why? … Read more

Most rice recipes is basically a science project with very vague instructions that do not consider your kitchen conditions. “Use 2 cups of water per … Read more

When your grilled burger tastes like boiled beef, it’s not likely due to bad meat (it’s probably due to bad math). Seasoning is chemistry, not … Read more

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