The Food Lab: Better Home Cooking Through Science

Immediately drain in a fine-mesh strainer set over a heatproof bowl or saucepan; set the shallot oil a ...

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CHEESY BROCCOLI OR CAULIFLOWER CASSEROLE At its core, a broccoli or cauliflower casserole is not really ...

Once the broccoli or cauliflower is blanched and the sauce is made, all you need to do to com ...

A hand blender delivers extra-glossy cheese sauce. SERVES 6 TO 8 3 slices hearty sandwich bread, crusts ...

oven over high heat. Add the broccoli (or cauliflower) and cook until just tender but still wi ...

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THE ULTIMATE STEAMER: THE MICROWAVE ...

There are few kitchen tools more feared, more maligned, and more misunderstood than the ...

out some invisible rays, and all of a sudden, your food is cooked and hot. Must be magic, right? The r ...

cooking tool. For one, it’s nearly impossible to brown foods in it in a satisfactory way. Meat cooks ...

just below the head, if desired. Leave whole. Bok Choy Remove the core, separate the individual leaves, and wash carefu ...

Rabe carefully, then remove any tough sections from the stalks. Brussels Sprouts Cut in half or peel off individual ...

the husk. Alternatively, remove the kernels from cobs and microwave. husk, microwave for about 1½ minutes per ear. For k ...

Spinach Trim tough stems, wash, and dry. Microwave one- third the amount called for at a time in a large bowl ...

MICRO-STEAMED ASPARAGUS WITH HOLLANDAISE OR MAYONNAISE NOTE: Hot asparagus and hollandaise are a natural pair, as are ...

microwave. Remove the asparagus, arrange on a warmed serving platter, and serve with the hollandaise. ...

MICRO-STEAMED ASPARAGUS WITH POACHED EGG AND WALNUT VINAIGRETTE SERVES 2 8 ounces asparagus, tough bottoms trimmed of ...

Use on roasted vegetables like beets or sweet potatoes or on robust bitter greens such as radicchio, endiv ...

1 teaspoon walnut oil (optional) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Combine the w ...