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Smoking food imparts a flavour that no smoke-flavoured additives could ever adequately recreate. This DIY guide will show you turn basic parts — like a galvanised bin and trivet grate — into a polished food smoker.
We’ve explained the science behind the food pyramid and how to use it effectively, but the oft-used term “serving” is rather vague and subjective. Here’s one way to measure servings without pouring everything into a measuring cup.
Molecular Gastronomy is the love child of cooking and science. Using its principals, you can produce chemical reactions with edible ingredients and create some pretty amazing results. Here’s how it works and a few ideas to put it into practice.
It’s great to cut down on food waste, but many foods don’t handle the trip to leftover land very well. Save pasta, rice and other cooked grains from a clumpy, bland fate by giving them a quick sauté to firm them up.
Amanda Hesser and Merrill Stubbs tested and reconfigured over 1200 recipes for The Essential New York Times Cookbook, and kept on testing and building a community cookbook at Food52. Here’s their advice on recipe reading and finding good stuff to cook.
If you’re looking for a quick and mess-free way to mince kitchen herbs, a pair of kitchen shears and a drinking glass make short work of it.
You’ve got a few minutes to throw a meal together, but you don’t want to sacrifice taste just because you have no time. What’s your go-to dead simple meal? Everybody’s got one; I’ll start things off with mine:
Doughnuts aren’t exactly a superfood, but it turns out they may be capable of providing your brain with what it needs to effectively start the day.
The time you’re spending mincing and prepping your ingredients? The money you’re spending on pre-sliced vegetables and salad dressing? Food writer and home cooking authority Mark Bittman tells us how to stop inflicting such pain in the kitchen and just get cooking.
