Why It Works Cooking the garlic cloves gently in oil for 20 minutes transforms them into soft, sweet, and savory golden nubbins. Tossing the pasta vigorously with some of the pasta cooking water and the garlic-infused oil creates a silky, creamy, emulsified sauce. Lime juice and honey round out the flavor profile, adding sweetness and
I’m here to tell you something. You know what a milkshake is, right? Ice cream, a splash of milk, perhaps some flavored syrup or malt (if you want to get extra special), all blended together with a powerful whirring disk until smooth, creamy, and thick enough that you pop a blood vessel trying to suck
I could practically live off dumplings—and, thanks to the dollar dumpling joint a few blocks from my house, there have been periods in my life during which I nearly have. I prefer not to think about how many of their pork and chive dumplings I’ve consumed in the past year and a half, but the
Why It Works Keeping the sugar to a minimum while also using more salt than many other recipes yields a more balanced sweetness—the perfect match for heaps of powdered sugar. A long proof in the fridge gives the beignets a light, airy crumb. Whenever I visit my family in Louisiana, I must stop by Café
This week, in our continuing quest to answer the all-important life question “Will it waffle?”, we’ve had a number of deep failures, a couple of meh, I’d eat thats, and one rousing success. A couple failures: frozen pierogi (they end up tasting like pierogi, only dryer and harder) and White Castle cheeseburgers (waffling somehow brings
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy. I made it through the weekend! I did two cooking demonstrations this weekend with my BFF over at Chef In Training. I was so nervous about cooking in front of a huge group of people
Why It Works Potato starch helps form a thick glaze that clings to the peanuts and produces a crispy coating. Double-roasting the peanuts eliminates their beany taste. When it comes to roasted nuts, people’s preferences fall into one of three categories: unsalted, salted, and what I call “extra”―nuts coated in sugar, spices, or chocolate. My
Why It Works Rubbing the chicken skin with salt and brushing it with wine flavors the chicken and results in a more uniform, appealing appearance in the final dish. Coca-Cola approximates flavors of hard-to-find ingredients—sun-dried tangerines and rock sugar—used in traditional soy sauce chicken. Toasting the whole spices improves their aroma and flavor. Gently poaching
Grab a pretzel (or anything, quite frankly) and get dippin’. Updated February 06, 2023 Why It Works Dijon, Worcestershire, and hot sauce round out the savory sharpness of the cheddar and mild bitterness from the beer. Cornstarch stabilizes the emulsion, resulting in a glossy and smooth sauce that doesn’t separate. On a recent trip to
Why It Works Marinating the noodles before cooking gets a jump-start on flavor penetration. Velveting the pork with cornstarch and seasonings produces more tender, silkier pieces of meat. Stir-frying in small, single-serving batches allows the proper high-heat flavors to develop and avoids a steamy, bland result. Pad see ew is a classic stir-fried noodle dish