The Food Lab: Better Home Cooking Through Science

Eggs Benedict, 112, 112–13
Canned goods, storing, 79–80
Canola oil
cooking with, 294
smoke point, 861
Caper(s)
Basic Tartar Sauce, 383
-Basil Relish, 381, 381
Extra-Tangy Tartar Sauce, 894, 895
-Lemon Pan Sauce, 368
Pine Nut, and Raisin Vinaigrette, Roasted Cauliflower
with, 460, 460
preparing, for chopped salads, 836
Puttanesca: The Best Spaghetti for a Night In, 698, 698
Salsa Verde, 396
Sun-Dried Tomato and Olive Pesto with, 711
Tartar Sauce, 809
Tomatoes, and Olives, Easy Skillet-Braised Chicken with,
247, 248
-Tomato Sauce, Spicy, Grilled or Pan-Roasted Mexican
Chorizo with, 521–22, 522
Caramelization
compared with Maillard reaction, 292
of onions, 223, 223–24
Carrots
brunoise cut, 455, 455
cooking techniques, 407
cutting, 454–55, 454–55
dicing, 454, 454
faux tourné cut, 455, 455