Current Season
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Cold Oil Frying
From Best Burgers and Fries
How does frying in cold oil work?
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Handling Meat
From Best Burgers and Fries
Why do you need to delicately handle meat?
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Why Fish Sticks
From Salmon—Indoors and Out
Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?
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Processing Potatoes
From Making Meat and Potatoes for Company
Why do we break our own rule and mix potatoes in a food processor when it comes to Aligot?
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Using Frozen Butter
From Best Weekend Breakfast
Why can’t you just use melted butter in the French Omelet recipe? What if you don’t freeze the butter?
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Crisping Chicken Skin
From Chicken Classics, Reinvented
Why do you need to coat the chicken for the Crisp Roast Chicken recipe with baking powder and table salt to achieve a crisp skin?
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