Food

I used to think radicchio was just a bitter, fancy-looking lettuce that showed up on restaurant plates to make them look more expensive than the food actually was. Then I …

Egg proteins start out as loosely coiled strands floating in liquid, and heat is what unravels them and lets them bond to each other, trapping the cream and milk around …

This isn’t a recipe with a lot of moving parts. Corn goes over an open flame until it’s charred in spots, a tahini dressing gets whisked together while that happens, …

There’s a specific sound a pan makes when ground meat hits hot oil, a sharp, angry hiss that settles into a steady crackle within seconds, and underneath it, almost immediately, …

I burned through more dry, crumbly lamb patties than I’d like to admit before I figured out the one thing that actually matters here, and it has nothing to do …

Sugar molecules break down under sustained, gentle heat long before they burn, and that slow chemical shift, not a splash of wine or a fancy stock, is the entire secret …

Summer Catfish and Frisée Salad doesn’t ask much of you technically — it’s a hot, seared piece of fish set on top of a cold, sharply dressed salad, and almost …

Low, moist heat does something to connective tissue that high, dry heat never manages: given enough time, the collagen running through turkey muscle slowly hydrolyzes into gelatin instead of seizing …

There’s a specific sound a cast-iron pan makes when diced potatoes hit hot fat — a sharp, continuous crackle that’s different from the softer hiss of a sauté, more insistent, …

I make regular mac and cheese for my kids at least twice a month, and one night I just had a pile of bell peppers sitting on the counter that …