Food

Two separate pieces of food science are doing all the work in this dish, and neither one is optional. The first is the Maillard reaction: at high heat, proteins and …

There is a particular kind of steam that rises off a pot of chowder on a hot evening — not the heavy, wool-blanket steam of a January stew, but something …

Shrimp shells are packed with the same flavor compounds that make shrimp taste like shrimp, but most of that flavor is locked away until real heat breaks it loose. Grilled …

I’ve made plenty of quick ground beef stir-fries with coconut aminos over the years, the kind that go from raw meat to dinner in about fifteen minutes. This braised ground …

This summer edamame and acorn squash hash comes down to one simple idea: sweet, caramelized squash needs something green and slightly firm to keep the whole dish from tasting one-note. …

The oven door opens and it hits first, before anything else: garlic and thyme rising off caramelized Brussels sprouts, threaded through with something briny and faintly sweet from the mussels …

Tuna muscle is dense and low in connective tissue compared to most fish, which is exactly why it behaves more like a good steak than like cod or salmon once …

I’ll be honest, the first time I swapped clams into a pho broth instead of the usual beef, I wasn’t sure it would actually taste like pho at all. This …

The shrimp hit the bowl still hissing faintly, glaze clinging and steaming against the cool grains underneath, and for a moment you can feel the temperature difference before you even …

A chickpea straight out of the can is roughly 60 percent water by weight, which is exactly why a single pass through hot oil so often leaves them tender in …