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The Guide to pH Measurement in Food and Drink
in Food Science, Kitchen Tools + Gear onpH. What is it? And what’s its role in food? This guide is intended as primer for understanding the role…
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Tom Thumb, with Vivian Howard
“Tom Thumb. Vivian Howard. WTF? Look into this.” That was the note I wrote to myself late last year. I…
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Chef Ryan Roadhouse on Rice
in Interviews, Recipes onI recently had the pleasure of joining James Beard nominated chef Ryan Roadhouse-san in his kitchen at Nodoguro. We discussed…
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Dry-Cured Spanish Chorizo (Castellano)
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in…
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Work in Progress: Sous Vide Salami Fermentation
in Work in Progress onIs it possible to ferment salami using the sous vide method? And if so, are there any real benefits to…
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Kitchen Essentials: Sous Vide Cooking 101
in Kitchen Tools + Gear, Sous Vide onTo the uninitiated sous vide may seem like an esoteric and unnecessarily complicated way to cook food. One might feel…
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Kitchen Essentials: Scales
in Kitchen Tools + Gear onOne of the single best things you will ever do for your cooking is to switch from volume measurement (2…
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Pâté de Campagne en Sous Vide
Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth…
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Northwestern BBQ Sauce
This is the kind of sauce you drink straight from the bottle when no one's looking. A thick, crimson-chocolate colored…
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Chicken Liver Mousse Pâté with Port Gelée
in Charcuterie, Recipes onDon't be mistaken. This is not Paltrow's "go-to nosh" after a detoxing, beachside pilates sesh'. It is, however, a full-fat,…
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