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

Why It Works This eggless version yields a much more ramen-y bun. Cooked instant noodles are pressed into the bottom of a can opened up on both sides and fried in oil until the noodles bind together. So you’ve read a ramen burger review and you perhaps are thinking of trying it out for yourself.

Serious Eats / Andrew Janjigian Why It Works A yeasted dough loaded with butter, sugar, Greek yogurt, and egg creates a tender, light bread-cake hybrid. The filling, known as khoritz in Armenian, is a mixture of chopped walnuts, flour, butter, sugar, and vanilla that’s similar to a streusel. The gata is filled with just a

Our picks for the sharpest tools in the kitchen, no matter your budget or style preference, plus a few extras for the knife nerds among us. Explore Knives Our Favorite Budget-Friendly Steak Knives Cut Through Meat Like Butter—and They’re on Sale I Shucked 150 Oysters to Find the Best Oyster Knives (and My Wrist Is

Long before I ever made a pot of gravy, I’d been convinced of its difficulty. After all, Heinz had hammered my young brain with the idea that lumpy gravy is pretty much unavoidable. Serious Eats / Liz Clayman This, it turns out, is a lie. Gravy is easy to make. There’s almost nothing to it