Nomiku Cooking Sous Vide

Kitchen Essentials: Cooking Sous Vide with Immersion Circulators

To the uninitiated sous vide my seem like an esoteric and unnecessarily complicated way to cook food. One might feel that cooking sous vide is better left to the professionals, but honestly, it’s almost microwave-dinner-easy: You set the temperature for your bath, put your food in a bag, and pull it out when it’s done.

Fish Sauce Taste Testing; Red Boat, Tiparos, Three Crabs, Flying Lion, Squid and more brands compared

Fish Sauce Taste Test, 13 Brands Compared

Fish Sauce, the amber-colored umami Uzzi of Southeast Asian cuisine. We know the magic it holds, but which brand is the best? Is the Vietnamese’s Nuoc Mam really superior to Thailand’s Nam Pla? We tasted 13 different brands of fish sauce, all commercially available in the States. The winner was clear and the loser stank …

Pancetta Arrotolata (Rolled)

Be forewarned: Pancetta is quite possibly the gateway drug. The melt-in-your-mouth quality paired with simplicity and gratification of making your own at home, will have you hooked. Before you know it you’ll be butchering a pig and building your own curing chamber for your next salumi project—or at least you’ll never buy the cheap store-bought stuff again.