Why Searing Meat Isn’t About “Locking in Juices” You’ll often hear that searing meat is essential to “lock in the …
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Salsa de Chile Guajillo
Salsa de Chile Guajillo is a simple yet intensely flavorful sauce built on a short list of ingredients—tomatillos, dried guajillo …
Green Chile Stew
Green chile stew is one of those dishes that leaves a lasting impression. I first discovered it during a summer …
Fettuccine with White Bolognese (Bolognese Bianco)
White Bolognese is a lesser-known yet equally comforting variation on the classic Italian meat sauce. While traditional Bolognese (or ragù …
What Is Mezcal? A Guide to Tequila’s Smoky Cousin
If you enjoy tequila, chances are you’ve heard of mezcal. It’s that mysterious spirit that smells a bit smoky and …
Velveting: The Simple Trick That Makes Chinese Restaurant Chicken So Tender
If you’ve ever wondered why the chicken in your favorite Chinese stir-fry is so tender, while your home-cooked version turns …
Anchovies: The Tiny Fish with a Huge Flavor Secret
When you think of anchovies, what comes to mind? Maybe a strong smell. Maybe a salty taste. Or maybe just …
Black Garlic: A Modern Pantry Essential with Ancient Roots
Black garlic is becoming a popular ingredient in many kitchens, from home cooks to top chefs. It has a rich, …
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Simple Homemade Sauerkraut
I love German food. There was a restaurant in Washington, DC, that I loved called Cafe Mozart. It was quirky, …
The Story of Chocolate: From Ancient Roots to Modern Treats
Chocolate is one of the most beloved ingredients in the world. It is found in desserts, drinks, sauces, and even …