Kitchen Tools

For anyone who has cooked jambalaya for more people, it’s not so much about cooking as logistics. How do you adjust to the rate at … Read more

The amount of sugar in the first batch of brewed kombucha can be confusing. On one hand, you crave a healthy dose of probiotics. On … Read more

There comes a moment in baking when it becomes more than just a recipe; it becomes a physics problem. There’s a bag of yeast on … Read more

Marinade… You dump leftovers into your marinating meat as a way of soaking in flavor, treating them like a black box. But it doesn’t work. … Read more

Gumbo-making requires certain math, which means no more worry in the kitchen. Stirring the roux until it turns dark is easy, but estimating how much … Read more

Twelve guests is coming over for a wintertime get-together. The menu looks good, but then you look into your bare stockpot and suddenly don’t know … Read more

Treat your sourdough starter as just another ingredient, on par with sugar, salt, etc. It’s not. Sourdough starter is actualy a pre-fermented mixture of water … Read more

The pH level is what makes or breaks your preserves. It determine whether they’re safe to eat or if they’ll cause food poisoning. With canned … Read more

When faced with a slab of raw steak (let’s say a ribeye), you find yourself panicking: “how much salt should I sprinkle on here?” You’re … Read more