The Food Lab: Better Home Cooking Through Science

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HOT CHOCOLATE MIX As a kid, I loved hot chocolate mix. I’d eat it straight from the packet, licking ...

maybe some vanilla and/or bourbon, add milk, and whisk while heating), you can’t deny the convenien ...

cornstarch to my mix. Not only did it prevent caking, it also thickened the milk, giving it a nice, sm ...

HOMEMADE HOT CHOCOLATE MIX MAKES ENOUGH FOR ABOUT 18 TO 36 SERVINGS Two 4-ounce bars 100%-cacao baking chocola ...

are reduced to dry, brown nuggets resembling, more than anything, mouse droppings. She calls them popcorn egg ...

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Only the pure of heart can make a good soup. ...

SOUPS, STEWS, AND THE SCIENCE of STOCK RECIPES IN THIS CHAPTER Quick Chicken Stock Basic Vegetable Stock The Ul ...

Easy Skillet-Braised Chicken with Tomatoes, Olives, and Capers Easy Skillet-Braised Chicken with White Wine, F ...

MY WIFE HATES THE FACT THAT OUR APARTMENT ALWAYS SMELLS LIKE FOOD. ...

She treats the glorious scents of sizzling burgers and roasting chickens like enemy combatants, ...

{ STOCK } A hundred years ago, when French chef Auguste Escoffier (perhaps the most august of chefs) codi ...

connective tissue from a pot of chicken bones and scraps. This isn’t a problem when you’re in the ...

Because their activity is anaerobic (they don’t require oxygen to twitch), they tend to be less de ...

appetizing. Many cooks believe that bones are what give stock flavor; I’m skeptical (read on). Depending on ...

Breasts. Legs. Backs. ...

After 4 hours of simmering, the meat-based stocks were flavorful (the one made with leg meat slightly ...