The Food Lab: Better Home Cooking Through Science

The Food Lover’s Companion says the two terms can be used interchangeably. With that out of the way, ...

After you’ve cubed your bread, the next stage is to dry it out. It may surprise you, but drying and s ...

DRYING VERSUS STALING Drying and staling are not the same thing. Here’s the difference: Drying involves the e ...

bread will become leathery and chewy by the next morning no matter how tightly it was wrapped. In order ...

CLASSIC SAGE AND SAUSAGE STUFFING SERVES 10 TO 12 2½ pounds (about 2 loaves) high-quality sandwich bread or so ...

oven and allow to cool. Increase the oven temperature to 350°F. Heat the butter in a large Dutch ove ...

REALLY EASY CRANBERRY SAUCE I understand the appeal of canned jellied cranberry sauce. It plops out of the can, ...

powdered or liquid pectin to get the requisite jell level, cranberries already contain the perfect amount. ...

tablespoon of finely diced crystallized ginger. Spices. Cinnamon, as I mentioned, works well, as does gra ...

EASY CRANBERRY SAUCE MAKES ABOUT 2 CUPS 4 cups fresh or frozen cranberries ½ cup water 1 cup sugar ¼ tea ...

The FOOD LAB’s Complete Guide TO BEEF ROASTS ...

You’ve already read the guide on steaks (see here), and most of that information applies he ...

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BONES Q: Here’s one for you: bone-in or bone-out? I’ve always wondered about this one myself, so I ...

have of getting into the meat during the short roasting or pan-searing time? To test this, I ...

Bottom line: the best way to cook your beef roast is to detach the bone and then tie it back ...

Q: What exactly is a prime rib roast? To locate the prime rib, start by cutting your favorite steer nea ...