Venison carries almost none of the intramuscular fat that protects beef from overcooking, which means the margin between properly seared and noticeably tough is measured in a couple of minutes …

Balsamic beef galette takes savory ground beef, cooked down with caramelized onions and a balsamic reduction, and wraps it in a free-form, rustic pastry crust that doesn’t need a pie …

Duck breast holds a thick layer of fat directly beneath its skin, and rendering that fat properly — slowly, patiently, without rushing the heat — is the single decision that …

Through the clear wall of a vacuum-seal bag, submerged and slowly turning in a water bath held at a temperature you could hold your hand in, fresh anchovies suspend in …

Squid follows a doneness curve unlike almost any other protein: tender for the first minute or two of high heat, then rapidly tough for the next twenty-five or so, only …

Lamb and Brussels sprouts flatbread with lemon herb takes ground lamb, browned with warm spices, and piles it onto crisp flatbread alongside roasted Brussels sprouts and a bright lemon herb …

Pho, at its most traditional, is a project — bones simmered for the better part of a day until the broth carries a depth no shortcut can replicate. Summer sardines …

Tempeh, unlike tofu, is a whole-bean fermented product — soybeans bound together by mycelium, the root-like structure of the mold culture used to ferment them, into a dense, nutty cake …

Sous vide lamb gratin with Swiss chard takes lamb cooked to an exact, precise doneness in a water bath, layers it with sautéed chard in a cream sauce, and finishes …

Butternut squash roasted hard and fast develops a caramelized, almost nutty sweetness at its edges long before its interior turns fully soft — a transformation driven entirely by dry, direct …