May 25, 2011
Eight Techniques of the Trade
These eight skills are essential for great barbecue, whether you're an amateur or professional.
Techniques
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Jun 13, 2011
Haute Cakes: Modern Cake Decorations and Designs
Layer cakes have that uncanny ability to make any day seem like a special occasion. There's something inherently festive about a cake, sandwiched and swirled in buttercream, waiting on the counter on a stand and under a dome; you can't help but smile at the sight. I don't know when I became the primary cake-baker in my family, but I can say that I've stacked a lot of cakes since taking on the title. Keep reading »
Credit: Tara O'Brady
May 25, 2011
Fuel and Flavor
From SAVEUR Issue #139
Successful barbecue relies largely on controlling two variables: heat and smoke. Choosing a fuel that can burn for hours at a low, steady temperature, as well as the right wood to impart that signature smoky flavor, is essential.Keep Reading
May 25, 2011
Fat Equals Flavor
Barbecue was pretty much invented to transform tough, undesirable cuts of meat into tender morsels. What beef brisket, pork shoulder, and other pit classics have in common is that they come from the more exercised parts of the animal, and therefore have more flavor.Keep Reading »
May 4, 2011
Essential Egg Techniques
Eggs are the quintessential brunch food. Whether scrambled, poached, fried, or gently folded into an omelette, they're the ideal Sunday morning food, preferably served with a side of home fries and some crispy bacon. If you're ambitious about your breakfast, you can cure your own bacon, but even the most hands-off cook can master the art of properly cooking an egg. Just click through these easy to follow slideshows from our test kitchen, and you'll be flipping omelettes with the best of them in no time. Keep reading »
Credit: Penny De Los Santos
Apr 11, 2011
Spring Produce: White Asparagus
White asparagus is grown under mounds of earth, hidden from sunlight, and therefore doesn't produce the chlorophyll that gives green asparagus its color and grassy flavor. Until recently, white asparagus was hard to find in the United States, but now it is both imported from Europe and grown domestically from March through early May. Keep reading »
Mar 25, 2011
Spring Produce: Rhubarb
Rhubarb came to this country from Europe at the end of the 18th century, and early Americans put it to use immediately in pies, conserves, and home remedies for stomachaches and the like. This rosy-colored, exceptionally tart fruit grows in celery-like stalks whose appearance has long been celebrated as an early sign of spring's arrival. Keep reading »
Jan 20, 2011
Easy Peeling: How to Peel Hard-Boiled Eggs
From SAVEUR Issue #135
by Jo Keohane
When you hard-boil as many eggs as we did to test deviled egg recipes for the SAVEUR 100, you start to wonder what the best way is to peel the darned things. We rolled, cracked, and carefully peeled our way through hundreds of them before we arrived at a few simple truths. Keep reading »
Jan 11, 2011
The Art of the Tart: How to Make a Beautiful Apple Tart
From SAVEUR Issue #135
by Ben Mims
Making a beautiful French apple tart like Sara Moulton's version in the SAVEUR 100 is easier than you might think. It all comes down to a simple slicing technique — one that Moulton learned during her time at New York's La Tulipe restaurant in the 1980s — in which uniform apple slices are fanned out in spirals that mimic the petals of a rose. See the step-by-step instructions in our photo gallery »
Jan 10, 2011
Bitter Truths: Why You Shouldn't Sweat Eggplant
From SAVEUR Issue #135
by Tyla Fowler
We roasted many eggplants in testing the Pasta alla Norma recipe, and along the way we engaged in the age-old debate: to salt or not to salt? Keep reading »
