Why It Works Scalding the milk transforms its proteins so that they form a silky and smooth curd. Giving the yogurt plenty of time to grow strong will yield a culture that can be used for multiple batches. There have been more than a few nights in the past year-and-a-half when I’ve flopped into bed
The Best Cocktail Shakers, According to Our (Shaken, Not Stirred) Tests Bartesian vs. Bev: How Well Do Cocktail Machines Work? We Tested 13 Wine Decanters and Came Away with Two Favorites Does Your Beer Glass Really Matter? We Consulted a Beer Expert to Find Out We Put 8 Bar Spoons to the Test—Here Are Our
“People criticize burritos, saying, ‘Oh, burritos are an American invention. Flour tortillas are not eaten by Mexicans,’” says Pati Jinich, Mexican food writer and host of the James Beard Award-winning series Pati’s Mexican Table. “But that couldn’t be further from the truth.” So allow me to begin by making an important clarification: burritos originated in
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