The Feed

Mar 25, 2013
Eggplant Essentials
by Kellie Evans

Sichuan-style fried eggplant, firm yet creamy and bursting with flavor, is truly exquisite, but cooking it can be a challenge—eggplant's porous flesh soaks up oil like a sponge and can quickly go from silky to sodden. So we asked Danny Bowien, chef-owner of the Mission Chinese Food restaurants in New York and San Francisco, whose fried Japanese eggplant is exemplary, to share his technique. See Danny Bowien's technique for perfect fried eggplant »

Eggplant Essentials
editorial bundle
Mar 15, 2013
Confectioners' Sugar 101
by Judy Haubert

From SAVEUR Issue #154
Where would donuts be without confectioners' sugar? Also known as powdered sugar, the ingredient forms the base of countless enticing glazes, and on its own is an essential topping for countless donuts around the world. Professional grades of powdered sugar, made by grinding granulated sugar, which is then sorted according to the size of the ground sugar particles, range from 2x, the coarsest, to superfine 14x. The most widely available grade, 10x, is the best for donut glazes—the sugar is fine enough to dissolve completely and quickly in liquid, yielding flawless glazes that dry fast. Most powdered sugars include a small amount of starch (usually cornstarch), which acts as a stabilizer and anticaking agent. This helps the sugar stay clump-free—especially useful for achieving even sprinkling on powdered donuts. Keep reading »

Confectioners' Sugar 101 Credit: Todd Coleman
Dec 4, 2012
Light as a Feather
by Harris Salat

From SAVEUR Issue #152

At its crispy, gossamer best, tempura is unlike any other fried food. Keep reading »

Shrimp Tempura Credit: Todd Coleman
Nov 22, 2012
Tips We're Thankful For

Here are our best tips for Thanksgiving cooking, including how to achieve a crispier-skinned bird, fluffier pumpkin pie, and richer gravy, as well as step-by-step guidance on trussing your turkey and carving it tableside. See the tips »

Tips We're Thankful For Credit: Todd Coleman
Oct 17, 2012
Make Your Own Butter

Homemade butter is surprisingly easy to make—you simply need to whisk heavy cream until butterfat granules form before straining the mixture. This step-by-step gallery makes it even easier. See the gallery »

Make Your Own Butter Credit: André Baranowski
Oct 5, 2012
How to Make Prosciutto-Wrapped Pork Loin
How to Make Prosciutto-Wrapped Pork Loin Credit: Todd Coleman

Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. Here are step-by-step instructions to make sure your loin is as beautiful as it is delicious. See the instructions in the gallery »

Summer Cooking Tips Credit: Laura Horrigan
Jul 18, 2012
Summer Cooking Tips

Summertime cooking should be easy and fun — no one wants to slave away in front of a hot stove in the middle of a heatwave, or miss an opportunity to enjoy food out-of-doors in the summer sun. From a foolproof recipe for perfectly-textured ice cream to a speedy trick for coring iceberg lettuce, a guide to building an impromptu grill on the beach and more, these ten techniques will help you make the most of the season. See the tips »

Apr 22, 2012
Choosing Flour For Bread Baking
by Dana Bowen

From SAVEUR Issue #147

The main ingredient in bread not only affects the loaf's flavor: it also helps determine its texture, appearance, moisture content, and nutritional quality. Keep reading »

Choosing Flour For Bread Baking Credit: Todd Coleman
Apr 22, 2012
Bread Science
by Ben Mims

From SAVEUR Issue #147

Making bread is simple, but professional bakers use a lot of complicated jargon that can seem overwhelming to novices. Keep reading »

Apple Cider Levain Loaf Credit: Todd Coleman
Feb 27, 2012
Frenching 101
by Monica Floirendo

From SAVEUR Issue #145

For these chicken lollipops, frenching the chicken wings— cutting and shaping them to expose a length of bone — creates a built-in handle to grasp while you eat the succulent meat. Here's how to do it »