Liquid Smoke, Modern Miracle
The complex process for producing liquid smoke—and a few delicious but unexpected uses.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Kefir: What and How
A lactose-free dairy beverage jam-packed with "friendly bacteria"—from Russia to your kitchen!
Tips for Braising
Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.
Recipes are often filled with terminology that can be confusing to the novice. Here's a mini-glossary for baking.
Emulsion: Kitchen Chemistry
Who says oil and water don’t mix? Take a look at emulsion, and you will see that they do.
Mozzarella is made by warming curds in hot whey, then pulling them like taffy to achieve a texture that’s slightly elastic.
Monosodium Glutamate (MSG)
MSG is a powerful flavor enhancer used in everything from canned soup to take-out chicken.
Swiss Fondue is traditionally made with Gruyere cheese—the sweet nutty cheese named after the town, Gruyeres, Switzerland.