Cooking Techniques

Let Them Eat Borsch

by Brianne August 3, 2012 Cooking Techniques

[Photo credit] Borsch is not the easiest dish to make without a solid understanding of what you’re doing in each step. But –unlike I did– you now have a proper recipe to start from, and if you follow directions you [...]

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Food Hacks, Episode II

by Mara June 25, 2012 Cooking Techniques

Fun with Fancy-Ass Butters If you’re new to cooking, here’s a tip that’ll get you a lot of mileage in the taste department: just about everything is, in fact, better with butter. This is a dangerous one, because if you [...]

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Food Hacks Your Mom Should’ve Taught You

by Mara June 5, 2012 Cooking Techniques

Image source Toast Your Nuts Around the age of 19, I decided it was time to tap the vast resources of my mother’s excellent cooking skills. We had a total of one lesson, which ended when I accidentally yanked the [...]

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Exotic and Rich Rice Pudding with Bling

by Brianne March 1, 2012 Cooking Techniques

It’s not often I make something twice in two weeks. But when cardamom and saffron arrived at the doorstep, I couldn’t resist. Unlike American-style rice puddings, kheer has an exquisite flavor and a far slicker texture. It has just a [...]

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Making Béchamel on Video: Baby Steps

by Brianne January 25, 2012 Cooking Techniques

[source] Of all the sauces, Béchamel is one of my very favorite. Not only is it easy as sin (if you have a standard amount of patience) but it’s the base for many beloved comfort foods, including mac ‘n cheese, gratinéed casseroles, [...]

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Sauces: First Thing’s First: The Vinaigrette

by Brianne January 17, 2012 Cooking Techniques

Flavor balance and texture are crucial to our enjoyment of food. Salty, sweet, sour, umami, bitter, aroma, and texture comprise the experience of eating. For three millennia we have created sauces to improve flavor and texture, or mouthfeel. Ancient Romans [...]

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Spice + Hot Oil = Why We Love Curry

by Brianne December 14, 2011 Cooking Techniques

Oil’s capacity to absorb aroma -the bulk of what we experience as flavor- explains not only the composition of perfume, but why a finely marbled ribeye has more taste than a lean filet and partially why so many of us [...]

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Trading Up: A Brief Intro to Spices

by Brianne December 7, 2011 Cooking Techniques

The search for first sustenance and then flavor has driven society for centuries. From ancient empires to the crowns of Europe, sourcing exotic ingredients inspired the discovery of trade routes, maritime technology, and even the beginning of international law. In [...]

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Cooking Techniques

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