Kitchen Tools

There’s no “one size fits all” when it comes to baking pizza: The right temp/length of time combo depends on your oven, ingredients (dough weight/hydration; … Read more

To cook lobster tails correctly is to know the brief point where tender turns into tough in the delicate flesh. Just a degree or two … Read more

Chicken wings are a subject of contention… Fried in deep fryer, that is. How do you get meat juicy without overcooking it while also having … Read more

Fermenting some of your dough in advance during the first step (called preferment) affects both feel and taste of pizza. That initial process strengthen the … Read more

Home-made limoncello sounds easy enough: just steep some lemon peels in strong booze, then sweeten it with syrup, and voila! Except that the combination of … Read more

Making the ideal hard-boiled egg isn’t about blind luck; it is about knowing how to do it. Timing varies based off egg size, how many … Read more

Unless you’re going to use one of the fancy meatloaves featured on my site (which I’ll get to later), meatloaf looks like a no-brainer…until you … Read more

Whether your meat is juicy or dry depend largely on carryover cooking. When you take a steak or roast off the heat it may seem … Read more

The first thing to know about making biltong at home: How spicy should you make it? How much spice actualy belongs on the meat? The … Read more