The variable is what is fermenting and which organisms are doing it. Bacteria produce acids and a sour taste; yeasts produce gas and alcohol; most of these involve both in…
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…
What separates these is mostly how they are baked — in a clay oven, on a hot stone, in a steam-injected chamber, or in a pan — and which grain…
The best street food is usually a single dish made by a single stall for decades. Here are fifteen from around the world, and what makes each one worth queueing…
Slow cooking exists because collagen in cheap cuts turns to gelatin given enough time at low temperature, which is why the least expensive meat makes the best braises. Here are…
Dessert is where cooking becomes closest to chemistry, and where small errors are least forgiving. Here are twelve from around the world, and what each one is actually teaching you.…