Techniquely
Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.
Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.
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Dan explores potatoes. Kevin & Jeffery make stir-fried cumin beef. Ashley cooks pork & broccoli cheesesteaks.
Saumon aux Lentilles, Halibut à La Nage; reading expiration dates; science of colored salt
Pan-Seared Thick-Cut, Bone-In Pork Chops, Pouding Chômeur; tasting of bone broth; review of apple corers
Lumpiang Shanghai with Seasoned Vinegar, Crispy Cacio e Pepe Bites; all about apple products
Breton Kouign Amann, Madeleines; review of bannetons
Vegetarian chili; Kansas City-style barbecue sauce; jalapeno-cheddar scones.
Stir-Fried Beef and Gai Lan, Congee; review of bamboo steamers
Grill-roasted whole chicken; milk chocolate chips; specialty devices for the kitchen; green beans.
Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas.
Lan demonstrates how to master pâte à choux at home; Lisa and Hannah share their full guide to food processors
Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.
Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.
Crispy chicken schnitzel; cooking thermometers; Swiss potato rösti.
Grill-smoked and herb-rubbed flat iron steaks; mascarpone; tart pans; the science of salting.
Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.
Lan teaches us how to make bread using a Tangzhong. She also gives us tips on making delicious sandwiches.
Classic Armenian flatbread; lentils; red lentil kofte.
Albondigas; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.
Banana pudding pie; vanilla products; Augustus Jackson's eggless ice cream; no-churn ice cream.
Çilbir, Xīhóngshì Chao Jīdàn, Matzo Brei; review of sponge holders
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