Wood chips produce two very different results depending on whether they smolder or catch fire: smoldering releases the slow-burning compounds responsible for a genuine smoky flavor, while an open flame …

Pull it from the oven on a cold night and the contrast hits before the flavor does: the dish itself radiates heat you can feel from a foot away, cream …

I’ll say this upfront: this isn’t a weeknight recipe, and I’m not going to pretend otherwise. This coconut milk braised pork shoulder takes the better part of an afternoon, most …

Eggplant is roughly 90 percent water, and most of that water is still sitting inside the flesh whether it’s raw or simply tossed onto a pizza uncooked, which is exactly …

Smoke rises off the crab shells first, sharp and a little acrid the way anything does under a broiler’s direct heat, and then the truffle butter goes on and the …

I used to think crispy wings meant a deep fryer, full stop, until I actually paid attention to why baked wings usually come out soft instead. It’s almost never the …

Egg whites and egg yolks don’t set at the same temperature, and that gap is the entire reason it’s possible to end up with a fully cooked white wrapped around …

There’s a specific give to lobster shell right before it cracks, a moment of resistance that holds for a second longer than you expect and then gives way all at …

I’ll be honest about why this recipe exists: I got tired of buffalo cauliflower falling apart in the oven and turning into orange mush by the time it hit the …

Tuna and beef sear the same way in principle, but tuna gives you almost no room for error, because its lower fat content means the interior heats through in a …