No ingredient is free from my pepperoni reign of terror. At least that’s what Aki will tell...
Why we love repetition in music – Elizabeth Hellmuth Margulis via TedEd. Now carefully apply this to...
I happened to have some extra pie dough in the fridge. Half was rolled out into a...
One of the joys of summer cooking in a vacation house is sharing the load. We all...
We started with a well-marbled, 4-bone rib roast from the shoulder side. We injected it with buttermilk...
We have cooked everything from lamb shoulders to beef short ribs for 24 hours at 57°C. It...
Take your favorite pie crust recipe and add 2 tablespoons of grated parmesan cheese, 1/2 teaspoon of...
Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes,...
Our take on a Turkey Club sandwich is over at Serious Eats. Come check it out and...
Why is it that we save bacon fat but discard sausage drippings? When we were done cooking...