Explore Cookware Is Yeti’s Cast Iron Skillet Just as Good as Its Coolers? To Find the Best Ceramic Nonstick Skillets, I Scrambled and Fried 44 Eggs We Fried Eggs, Seared Tofu, and Baked Cornbread in Bobby Flay’s New Cast Iron Skillet—Here’s How It Performed What Is Hard Anodized Cookware Anyway? We Talked to an Expert
Why It Works Blending garlic into a smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce without using eggs. Alternating the addition of oil with a small amount of lemon juice and water prevents the emulsion from becoming overwhelmed with oil and breaking. Whenever my husband and I order delivery from
Thoughtfully chosen tableware is can make any meal more special, from daily breakfast to entertaining guests. Our picks for bowls, platters, cake stands, and more will keep your dining area looking its best. More In Equipment
Why It Works Layering thinly sliced apples in a roughly uniform pattern produces clean, even slices of cake. White miso lends savory complexity to the cake and the caramel sauce. Slowly cooling the cake in the pan ensures that the pectin from the apples in the cake fully sets before serving. Leave it to the
Why It Works Slowly cooking the garlic at less than a simmer gives it plenty of time to grow sweet and soft. Storing the garlic confit in the refrigerator, and only for a limited time, helps avoid any food-borne illness risks. This article is for people who are looking for ideas about what to do
Why It Works While the classic pairing is whiskey followed by cucumber pickle brine, this recipe is easily adaptable to all types of spirits and brines. When consumed immediately after drinking a shot of whiskey, the pickle brine acts as a remarkably effective palate cleanser. There’s not much to be said about the preparation of
Essentially a Negroni with whiskey swapped for gin, this classic is a beautiful cocktail in its own right. Why It Works This cocktail is flexible and the proportions can be adjusted according to personal preference. Consider the Negroni: made with gin, Campari, and sweet vermouth. The Negroni is a cocktail at once sharp and smooth
Why It Works Heating the milk to between 175°F and 185°F (79 and 85°C) will produce a light and tender curd, without requiring a large dose of acid. Using the minimum acid necessary for a decent yield, and absolutely no more than that, ensures the ricotta tastes milky and sweet, not sour. Holding the curds
Why It Works Scotch bonnet peppers puréed with other fresh aromatics and spices provide the foundation for a powerfully flavored marinade. The combination of bay leaves and whole allspice berries soaked in water produces a steamy smoke that replicates the signature aroma produced by pimento wood, not widely available outside of Jamaica. Marinated chicken is cooked
Many of France’s most beloved dishes started off as peasant food, yet the cuisine has become virtually synonymous with fine dining. There are few surer ways to impress dinner party guests than bringing out a pot of boeuf bourguignon or a tray of meringues. French cooking is outside the comfort zone of most American chefs