Seasoning a pork shoulder with kosher salt.

Dry-Brining Is the Best Way to Brine Meat, Poultry…

[Photographs: Vicky Wasik unless otherwise noted] Should I brine my turkey? It’s a question that comes up every year around the holidays, but that’s not the only time brining is an important kitchen question, nor is turkey the only meat to which it’s relevant. Here at Serious Eats we’re big proponents in particular of “dry-brining,” […]

Special Sauce: Kenji on Pizza Dough; Amy Scherber ...

Special Sauce: Kenji on Pizza Dough; Amy Scherber …

[Amy Scherber photograph: Buck Ennis. Melissa Weller photograph: Courtesy to High Street on Hudson. Bread photograph: Vicky Wasik.] This week’s Special Sauce episode unintentionally turned into a carb fest. Although I knew I was having on a couple of the finest bakers in the land—Amy Scherber, the founder of Amy’s Bread, and Melissa Weller, a […]

Slicing the wagyu and other steaks after cooking

How to Cook Wagyu Beef at Home

[Photographs: Vicky Wasik] Imagine being told that more than a thousand dollars worth of beef was about to land in your lap—some of the world’s rarest and most sought-after steak, including the famed Japanese “Snow Beef” of Hokkaido and true wagyu from Kobe. Imagine your excitement while setting up a tasting to compare each against […]

10 Basic Knife Skills for Thanksgiving Day Prep

10 Basic Knife Skills for Thanksgiving Day Prep

[Photographs: Vicky Wasik] For most American cooks, Thanksgiving Day presents the most intense cooking challenge of the year. The sheer number of dishes that need to be prepared and served at the same time is intimidating, but add on heightened expectations, (groundless!) fears of failure, and the inevitable last-minute runs to the grocery store, and […]

Kitchen Towels Beat Pot Holders Every Time

Kitchen Towels Beat Pot Holders Every Time

[Photographs: Vicky Wasik unless otherwise noted.] When I started working in restaurants in high school, there were a few quirks that stood out to me. For one, none of the higher-end kitchens I staged in—the French word for an unpaid kitchen internship—provided knives. Instead, each cook would stumble into the kitchen, bleary-eyed and (usually) hungover, […]

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