technique class
How to French a Rack of Lamb
FREE
Frenching" the rack of lamb—exposing the ribs and trimming away all the meat, fat and sinew between the bones—gives it a neater look.
Garnish like a pro
Add a special finishing touch to your next culinary creation with this simple garnishing trick.
How to Make a Savory Soufflé
Creating a light and puffy soufflé isn't difficult once you understand the process and master the techniques.
test kitchen secrets
food science
Taking Control of Gluten
Learn how to increase or limit this sticky protein for breads and pastries with the best texture
Salt makes everything taste better
Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better, blocks bitterness, enhances sweetness, and how it can make meat juicier.
