The engineering problem is always the same: cook the outside without drying the inside, on pieces small enough to be portable. Every tradition below solves it slightly differently. Here are…
Two variables define everything below: temperature, which determines whether the food is cooked or merely flavoured, and time, which determines how deep the effect goes. Here are fifteen.
1. Smoked…
Food naming is a poor historical record. Restaurants name dishes for regulars, stories improve with retelling, and the version that survives is usually the most quotable rather than the most…
What distinguishes these is what was left in rather than what was taken out. Highly refined sugar tastes of nothing but sweet; everything below tastes of its source. Here are…
The white sets at a lower temperature than the yolk, which is the fact every egg technique is built around. Here are sixteen ways different kitchens exploit it.
1. Kuku…
Two properties do most of the work: how hot a fat can get before it degrades, and how much flavour it brings. Everything below is a different combination of those…