Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. You can serve this dish after 30 minutes or up to…
Fat and water don't usually mix, but they do when chocolate meets cream. Here's how the delicious magic happens.
The ratios in this recipe give you a medium-consistency ganache perfect for glazes and cake fillings. Once ganache is melted and smooth, you can flavor it with brandy, fruit liqueur,…
It’s easy to tailor a rice pilaf to your taste. For example, add minced garlic or other aromatics with the onion, and fold in fresh herbs just before serving.
The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…
By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…
Our food science experts explain the secrets to cooking your Thanksgiving turkey.
This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth…
These crisp, tangy, low-salt pickles, known as “half-sours” in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the…
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