The Burger Lab: Homemade cheese sauce for burgers, fries, and chips ~food recipes Article 1910 words, published Sep 17 2010 7 votes
How to make your own fermented hot sauce ~food recipes Article 6526 words, published Feb 4 2021 7 votes
An opinionated guide to thirteen different styles of burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a swaddled baby ~food Article 2919 words 10 votes
Microwave shortcuts every home cook should know: The shame-free guide to putting your microwave to good use ~food cooking Article 1715 words 11 votes
Torrijas caramelizadas: Spain's custardy, crunchy, and creamy answer to French toast ~food recipes Article 1400 words 6 votes
Armenian sini manti recipe: Crunchy-crisp baked lamb dumplings in a rich, aromatic broth ~food recipes Article 473 words 8 votes
Thanksgiving made small(er): Tips and recipes for a scaled down menu ~food recipes Article 1608 words 6 votes
Wet, dry, fresh, and spicy: Learn how to order a balanced spread of Thai dishes at a restaurant or compose a homemade menu that ticks all the boxes ~food restaurants Article 2486 words 10 votes
A close look at the science of lactic acid fermentation, the process responsible for some of the sour foods we all know and love: sauerkraut, pickles, kimchi, yogurt, and more ~food Article 3810 words 4 votes
Persimmons are becoming popular in markets across the US, but they are much more complex and varied than many consumers realize ~food Article 1581 words 7 votes
How to make olive oil-based mayonnaise, without a bitter aftertaste, using a simple trick - use boiling water to strip away the oil's polyphenols ~food Article 1494 words 11 votes
Roasted garlic is one of the easiest hands-off cooking projects around ~food recipes Article 1136 words 4 votes
From AP to 00: A comprehensive guide to common wheat flours found in grocery stores ~food baking Article 4305 words 8 votes
Want to create your own breakfast burrito? Here are the keys to success ~food Article 1658 words 8 votes
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities ~food meat Article 2211 words 7 votes
DIY vanilla extract is a waste of time and money: It's really an infusion, not an extract, and one that lacks the nuance and complexity of those made by commercial producers ~food Article 1254 words 9 votes
Shio Koji: The same ingredient that gives us miso, soy sauce, and sake is also the key to a versatile marinade ~food Article 1686 words 3 votes
The world of wagyu beef is confusing. Here's what you need to know about how to cook wagyu beef at home. ~food meat Article 2650 words 6 votes
What makes gumbo gumbo? A guide to Louisiana's signature stew ~food recipes Article 2495 words 6 votes
A taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and others ~food meat Article 12 votes
The case for room-temperature foods: There are many dishes and delicacies that benefit from being served at room temperature ~food cooking Article 9 votes
Here's the trick to caramelizing onions: There is no trick. The best caramelized onions cook low and slow. ~food cooking Article 10 votes