The New York Times highlights the invisible and elusive ingredient found in all cooking, heat, and discusses the finer points of using heat to efficiently get the results we want. The article is full of cooking nuggets of wisdom, like how to quickly bring a pot of water to the boil. ("With the lid on, it will start bubbling in as little as half the time.") The article also tackles different methods for cooking the perfect pasta or a flawless slab of meat with several different methods that are certain to help out in the kitchen or at the grill. If you're an expert at cooking with heat, let's hear your favorite tips in the comments. Photo by tanakawho.
Improve Your Cooking Chops with the Invisible Ingredient
Trending Stories Right Now
Dictionary.com has updated its list of commonly mispronounced English words. We've included them below; along with links to the proper pronunciations.
Housing affordability, high house prices and rents are attracting plenty of media attention right now. The latest figures on house prices, mortgages, number of first time buyers and so on are dissected by journalists and commentators as if this is an issue of recent origin. In fact what we have here is a long-term structural problem that has been neglected for decades.