Make fresh and dried pastas: Everything you need to know before you touch flour: where pasta actually comes from, why different flours behave differently, how to boil it, and how to sauce it right.
How to Master Mom’s Pasta
Scones – The Sweet British Biscuit
Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.
Balancing Flavors Like a Chef: How to Fix Any Dish
By now, you've learned how your brain interprets flavor. You've got a picture how aroma, temperature, and texture pile on top of that. Cool. Great. None of it matters if you can't actually use this…
Great Indian Recipes
Indian cuisine is immense, amazingly varied, and defies most descriptions. Here, we cover the Indian recipes most Americans are comfortable (without pushing the boundaries too hard). Featuring Samosas, Tandoori chicken, Naan bread, Butter chicken, a couple different chutneys, and scented rice.
Great French Recipes
French food has a reputation for being hard, fussy, and delicate. NOTHING could be further from the truth. Classic French dishes are all about maximizing flavor and most of the “best” recipes are
Sushi
I'll get back to this. Soon.
Great Thai Recipes
Thai Satay with Peanut Sauce The national dish of Indonesia and the ultimate street food: skewers of meat, marinated and grilled to perfection, served with a creamy peanut sauce. FOR THE SKEWERS:1 ½ pounds pork…
Great Vietnamese Recipes
Bun Cha Ha Noi (Obama Noodles) Noodles and Salad8 ounces rice vermicelli1 head Boston lettuce (8 ounces, torn into bite-size pieces)1 English cucumber (peeled, quartered lengthwise, seeded, and sliced thin on bias)1 cup fresh cilantro…
How to Make the Perfect Pâte à Choux: The Architecture of the Eclair
Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets… you can do a lot.
Chocolate Recipes 1
Recipes: Chocolate Mousse; Chocolate Souffle; Chocolate Garnishes; Sachertorte; Double Chocolate Torte with Mousse and Raspberries; Chocolate Lava Cake,