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How to Chill a Bottle of Wine Quickly

To chill a bottle fast --15 minutes tops --place it up to its neck in a bucket of water and ice (plain ice alone doesn't work as well). READ MORE

How to Brown Butter

How to Brown Butter

Brown butter has many uses; make it a part of your repertoire. READ MORE

Pick a Peck of Peppermills

Pick a Peck of Peppermills

We decided to put our nose to the grind and find the best peppermills out there. READ MORE

The Secret Ingredient Every Chef Uses

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. READ MORE

Mozzarellissimo

Can there be anything better than a plate of tomatoes and fresh mozzarella di bufala dressed with a good olive oil? Maybe. READ MORE

Harold McGee Speaks

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE

Wait! Before You Bake…

Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE

You Say Farine, I Say Flour

Learn the difference between French and American flour and ways you can substitute for the real thing. READ MORE

How Fake Meat Is Made

Fungus, soy, and wheat gluten all need styling gel before they're ready to play the part of meat. READ MORE

How Much Does It Cost to Go Organic?

We shopped at large chain stores (Safeway and Albertson's) for most regular and organic groceries and turned to Whole Foods to get harder-to-find organic items like meat and certain condiments. Organic food is invariably packaged in smaller sizes and, as READ MORE