Kitchen Tools

Frying turkeys deep is quick… About 40 minutes for a 12-pounder, but it’s full of danger. If your pot’s too full and/or your turkey’s frozen, … Read more

The Equilibrium curing also alters your bacon making mindset. Because it’s a weighted cure, the salt, sugar, and nitrates will all spread into meat (and … Read more

Here’s the thing about making your own bacon: How much curing salt? How much water? And how much salt should goes onto all that pork … Read more

Making gelato rewards those who pay close attention to small balances (before the machine even turns on). How do I gets enough portion out of … Read more

Steaming food looks easy enough. Until you try to do it right. Broccoli can go from green to olive drab. It can also turn sulfur-smelling … Read more

This is why lemonade is such a tricky combination. It’s just two easy-to-find ingredients (lemon juice and sugar) that is hard to mix in the … Read more

Making cinnamon rolls is a balancing act: there’s the timing (how long does it take dough to rise?), there’s the composition (what are your filling … Read more

Soft milk bread needs a lot of liquid to be plush once baked; bread dough can’t have endless amounts of water in it or else … Read more

It’s based on a simple premise: Cook the steak slowly from the inside-out first, then finish it quick on a blazing-hot surface for a fast, … Read more