Some of the most basic advice in cooking can be an opportunity to learn about important fundamentals. In examining the basic reduction sauce, we can also learn how temperature control…
As with a party, the success of an egg foam relies on getting all of the guests to mingle properly. In this follow up to last week's article, we explore…
Whipped cream is an ephemeral treat that, sometimes, needs to be a little more treat and a little less ephemeral. What can we do to overcome the time limits on…
Some cooking methods require merely a knife, a bit of fire, and a little know-how. Sous vide cooking typically asks for some specialized equipment. Is it all necessary?
What, precisely, is buttercream frosting, why is it hard to make, and is there something that can be done to make it more easily?
Just what is the difference between stock and broth, and is it really possible to have a vegetable stock?
What sorts of things can go wrong with toffee making? Will humidity doom a toffee to failure, or could there be something more sinister at work?
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