Blog
- Three Essential Knife Cuts Every Home Cook Should MasterGood cooking begins long before a pan reaches the stove. The way an onion, carrot, or bunch of herbs is cut affects cooking time, texture, seasoning, and even…
- Classic New York-Style Cheesecake Without CracksA classic New York-style cheesecake should be tall, dense, smooth, and richly creamy, with a firm slice that still feels soft on the palate. Its surface ought…
- One-Pan Roasted Chicken with Fall Vegetables and Fresh HerbsWhen the air turns crisp and the garden begins to give up its last peppers and herbs, a pan of chicken and vegetables feels exactly right. This rustic dinner…
- Building the ultimate charcuterie board for a late summer picnicA late summer picnic calls for food that feels generous without becoming cumbersome. The best board brings together cured meats, farmhouse cheeses, crisp…
- Why Toasting Spices Makes Better SoupA pot of soup can contain excellent ingredients and still taste flat. The vegetables may be sweet, the broth carefully seasoned, and the herbs fresh, yet the…
- A Simple Guide to Pairing Wine With Spicy Southern Fried ChickenSpicy Southern fried chicken brings several strong flavors to the table at once: crisp seasoned crust, juicy meat, salt, fat, pepper, and often a lingering…
- The Secret to Slow-Roasted Tomatoes That Taste Like CandyA ripe tomato can be juicy, bright, and wonderfully savory, yet slow roasting reveals another side of its personality. As the fruit loses water, its natural…
- How to Build a Rich, Velvety Chocolate GanacheChocolate ganache is one of the most useful preparations in a baker’s repertoire. At its simplest, it is an emulsion of chocolate and cream, yet small changes…
- Bia’s best tips for flaky buttermilk biscuits every timeA good buttermilk biscuit should feel light in the hand, tender in the center, and delicately crisp around the edges. When you pull one apart, you should see…