Special Sauce: Kenji on Freezing Chicken, Simone T...

Special Sauce: Kenji on Freezing Chicken, Simone T…

[Simone Tong photograph: Afra Lu. Mixian photograph: Vivian Kong] This week’s episode of Special Sauce kicks off with our new culinary Q&A segment, “Ask Kenji.” At the behest of listener Dave Shorr, Kenji lays down the law on the best way to freeze chicken. It’s a simple process that includes placing chicken pieces into a […]

A Chefs' Guide to Eating Out in San Francisco

A Chefs’ Guide to Eating Out in San Francisco

As the birthplace of California’s farm-to-table food movement, San Francisco has long had an embarrassment of riches when it comes to good food. Yes, incredible produce continues to serve as the backbone of Californian cuisine, and, yes, iconic restaurants like Chez Panisse and Zuni Café are still around. But the restaurant scene isn’t static; it’s […]

An overhead view of many of the cast iron skillets in this test, before they were used to cook anything.

The Best Cast Iron Skillets

[Photographs: Vicky Wasik] Like a hammer, a quality mattress, and at least one comfortable place to sit and read (no, not the toilet), a cast iron skillet is one of those things just about every home needs. Cast iron requires a little more attention and care than a pan made from something like stainless steel, […]

Special Sauce: Kenji on Cooking With Starch, Simon...

Special Sauce: Kenji on Cooking With Starch, Simon…

[Simone Tong photograph: Courtesy of Little Tong Noodle Shop. Mixian photograph: Vivian Kong] This week’s Special Sauce kicks off with our new culinary Q&A segment, “Ask Kenji.” This time around, Kenji schools us and serious eater Paul Anderson on the differences between cornstarch and flour when used as thickeners. Among them: Unlike flour, “cornstarch tends […]

Placing pie dough round over onions and grated Gruyère in a skillet for tarte Tatin.

This Savory Tarte Tatin Is French Onion Soup in a …

[Photographs: Vicky Wasik] The arrival of colder weather means it’s time to get back to comforting hearty food, and the French have that category covered. I’ve started planning my meals for an upcoming trip to Paris over the holidays, and my mind started wandering to classic bistro dishes like steak au poivre. These daydreaming moments […]

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