The Food Lab: Better Home Cooking Through Science

HOW TO CUT CITRUS SUPRÊMES There are several reasons to cut your citrus fruits into pith-free segments, or suprêm ...

but as little flesh as possible. STEP 3: REPEAT Continue removing the skin and pith in this mann ...

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DRESSING SALADS A properly dressed salad is beautiful. There are few things that get my goat more than ...

the point of making a perfectly balanced, well- emulsified vinaigrette if its balance gets thrown off by poor ...

{ SALAD DRESSINGS } While fresh leafy greens and vegetables may be the stars of a salad, it’s the dressing ...

Vinaigrettes are emulsified mixtures of oil and acid— usually either vinegar or citrus juice—with other ...

DRESSING Family #1: VINAIGRETTES For me, the big question about vinaigrettes has never really been “how?” but ...

easily mix to form a homogeneous mixture. In cooking, this most often occurs with oil and water (and, ...

of a cat on one end and the head of a dog on the other? Well, CatDog is kind of ...

I’d always been under the impression (and I’m not the only one) that a dressed salad eventua ...

Vinegar-dressed greens. Surprise! Turns out that vinegar was not the culprit after all. The greens dressed w ...

your salad from turning soggy, you need to figure out a way to protect the leaves from the oil. An oil- ...

vinegar emulsified. I set up one last experiment, this time dressing two 1- ounce portions ...

and a pool of vinegar at the bottom of the salad bowl. An emulsified vinaigrette, on the other hand, uses ...

found the amount of vinegar a little too aggressive. But you can easily replace some of the vinegar with water to ...

to make more. ALL ABOUT OLIVE OIL How to Buy Olive Oil Asking what olive oil you should buy is similar to ...

was pressed from unheated olives and that the oil came from their first pressing. To a large ...

oil, like Columela or Colavita; and a pungent and spicy one from California, like McEvoy ...

oxygen through your mouth and draw it across your tongue to pull the aromas back to your soft palate ...