The Food Lab: Better Home Cooking Through Science

THE ULTIMATE CREAMED SPINACH The key to great creamed spinach is time. Low, slow cooking to slowly reduc ...

SERVES 4 3 tablespoons unsalted butter 2 medium shallots, finely minced (about ½ cup) 2 medium cloves garlic ...

cup; optional) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallo ...

Essential VEGETABLE Technique #4: GLAZING This is the ultimate all-in-one-pan technique for vegetables, and it wo ...

a skillet with butter, chicken stock, sugar, and salt, slowly simmering them so that by the time the ...

GLAZED CARROTS WITH ALMONDS SERVES 4 TO 6 1½ pounds large carrots, peeled and cut into 1-inch disks or faux ...

¼ cup toasted slivered almonds ½ teaspoon lemon zest and 1 teaspoon lemon juice (from 1 lemon) Freshly ...

GLAZED TURNIPS, RADISHES, OR RUTABAGA Replace the carrots with small radishes or turnips, split into quarte ...

KNIFE SKILLS: How to Cut Carrots Carrots come in odd shapes and sizes, but cutting them uniformly is essential ...

TO START, peel the carrots using a Y-peeler (1), making single strokes all the way from the head to the ...

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DICE of various sizes are the most common way to cut carrots. Large dice can be nice in stews, while m ...

FAUX TOURNÉ is what I do when I’m too lazy to make a true tourné, which means all the time. The fan ...

refined stews. Hold a peeled carrot on a cutting board parallel to the bottom edge of the board. Slice ...

julienne (11). To cut brunoise, take a bunch of your julienne and cut crosswise into tiny ...

Essential VEGETABLE Technique #5: ROASTING/BROILING On the surface, roasting, grilling, or broiling vegetables ...

crisp and sweet. Charred + sweet + crisp + easy = huge win for all home cooks. In order to make ...

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POST-ASPARAGUS STINKY URINE DISORDER One last thing you may notice after your asparagus has been ...

BROILED ASPARAGUS WITH PARMESAN BREAD CRUMBS NOTE: Pecorino, Cotija, or any other hard grating cheese ...