The Real Difference Between The Maillard Reaction And Caramelization
Two popular processes that chefs and home cooks use to up the quality of their food are the Maillard reaction and caramelization. Let's take a look.
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The Cooking Assumption That's Ruining Your Brown Rice
As straightforward as cooking rice seems, it's still pretty easy to mess it up. This may be the cooking assumption that's ruining your brown rice. -
Stirring Rice Is A One Way Ticket To Disappointing Texture
Don't settle for disappointing rice. Learn the proper stirring techniques to achieve mouthwatering texture that will leave you craving for more. -
The Best High-Heat Oils To Use For A Perfect Sauté
For anyone wondering why their favorite meal always burns when they cook it themselves, you need to know the best high-heat oils to use for a perfect sauté. -
Brown Rice Syrup Is Your Secret Weapon For Subtly Sweet Dishes
Brown rice syrup is the milder, nuttier sugar alternative you didn't know you needed for everything from baked goods to salad dressings, meat glazes, and more. -
Alex Guarnaschelli's Go-To Unconventional Ingredients For Deviled Eggs
Deviled eggs are a crowd pleaser when you follow the most basic recipe, but you can really wow your guests with Alex Guarnaschelli's go-to ingredient swaps. -
The Simple Rule Of Thumb To Thicken Any Liquid With Cornstarch
Say goodbye to runny textures! Learn the secret rule of thumb for thickening liquids using cornstarch, guaranteed to elevate your culinary creations. -
The Safety Tips You Need To Confidently Eat Green Potatoes
Discover essential safety tips to enjoy green potatoes without worries, ensuring a delicious and risk-free dining experience with your next meal. -
The Tasty Trick To Level Up Your Deviled Egg Whites
There are plenty of ways to enhance deviled eggs, but most tips focus on the filling. Try Alex Guarnaschelli's hack for taking your whites to the next level. -
The Soufflé Mistake Jacques Pépin Turned Into A Gourmet Dish
She didn't know that in a soufflé, the egg whites need to be separated from the yolks. -
The Quickest Way To Toast Bread For An Intensely Satisfying Crunch
If you don't have a functional toaster or you're making toast for multiple people, you can make a large amount by using a sheet pan and your oven. -
What Is Bottarga And How Do You Cook With It?
Despite the recent uptick in interest, people have been enjoying bottarga since ancient times. Its flavor can be described as slightly salty, rich, and fishy. -
How To Eat Guava, And Why You Should
Don't be befuddled by a guava's appearance - it's an easy fruit to prep and eat. It's so easy, in fact, that you can practically eat a guava as-is. -
Alton Brown's Quick Trick To Turn Dry Saltines Into A Worthwhile Snack
Saltines really shine when you give them a second life by turning them into a delicious, flakey, buttery baked good. -
What Is Chamoy And What Should You Drizzle It On?
Chamoy is a mouth-watering Mexican sauce. It's a must-have, especially as peak summer fruits, refreshing popsicles, poolside beers, and grilled meats take hold. -
Alton Brown's Scientific Hack For The Creamiest Scrambled Eggs
In true Alton Brown style, it's the science behind the combination of mayonnaise and eggs that makes this hack for a creamy scramble so good. -
What Is Farro And What Does It Taste Like?
Farro is an excellent base ingredient for grain bowls, side dishes, salads, and soups. When cooked, farro has a nutty flavor and a toothsome, chewy texture. -
Andrew Zimmern's Irresistible Secret For Zesty Fried Chicken
Andrew Zimmern has an ingredient that he says makes his friend chicken irresistible, and it's probably one you wouldn't guess: dried limes. -
The Best And Worst Wines To Use For A Reduction Sauce
Whether you're a reduction pro or you're ready to tackle a wine reduction sauce for the first time, which type of wine you use is a make or break decision. -
The Apple Slicer Hack For Restaurant-Worthy Steak Fries
If you've been hoping to make perfectly uniform potato wedges or steak fries at home, there's a trick you can use to cut every potato wedge the same size. -
Linguine Vs. Fettuccine: Which Is Best For Creamy Sauces
Although they seem similar, linguine and fettuccine are made completely differently and are traditionally meant to be eaten with different sauces. -
The French Golden Ratio For Vinaigrette, And When You Should Use It
Vinaigrettes made with a classic French ratio will be less sour and more unctuous, thanks to more oil in the mix. Here's how to make them and when to use them. -
What Is Creme Fraiche And How Is It Different From Sour Cream?
Crème fraîche is a cultured cream that comes from France and has a thick consistency. Its flavor is tangy and sour, with a bit of sweetness. -
White Vs. Yellow Popcorn: Which To Use For Fluffier Kernels
Taste-wise, there's hardly any difference between the two. But it's yellow corn that will pop into those big, round, craveable pieces of popcorn. -
José Andrés' 3-Second Trick For Easily Peeling Tomatoes
While leaving the skin on a tomato is fine for a salad or BLT sandwich, removing it creates a silkier texture that's better for braises and sauces. -
The Knife Upgrade You Need To Prevent Onion-Induced Tears
Stop onion-induced tears with an essential knife upgrade. This innovative solution will revolutionize your cooking experience and keep your eyes dry. -
Marcus Samuelsson's Simple Method For Doubling Fried Chicken Flavor
To make this "iconic recipe," as Samuelsson refers to his fried chicken, the chef doubles up on two key parts of the process: the curing and the frying.
