Featured by Kellie Evans
Making Tamarind Paste
Tamarind, a red-fleshed, podlike fruit, adds sweet-sour notes to dishes such as spicy Goanese pork stew. Instead of using a ready-made concentrate, which can be bitter, cooks make a paste from blocks of pure tamarind pulp. Here's how to do it.
Houston, We Have Turkey
An astrophysicist engineers the perfect bird
All in the Timing
Cooking hinges on timing. Often we rely on our instincts, as when judging the doneness of a grilled steak. But without the mechanized kitchen timer, patented by Thomas Norman Hicks in 1926, we'd have overproofed dough and under-boiled eggs. Below are some of the best timers we've tried.
A Dozen Things to Do in Nantucket
This classic East Coast vacation spot has much to offer, both on- and off-season
No cookout on the planet comes close to a clambake. Here are 5 tips to keep in mind when setting one up; for step-by-step instructions on the whole process, see Jasper White's story A Seaside Supper, from our June/July 2014 issue. For our favorite clambake tools, see Clambake Toolbox.
Much of the work for a clambake is gathering the materials. Here are our favorite tools for the job; for step-by-step instructions on the whole process, see Jasper White's story A Seaside Supper, from our June/July 2014 issue.
One Good Find: Wüsthof Traveler Knife Set
A compact knife kit for the traveling chef