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technique
food + cooking
The Test Kitchen: How to Clean and Chop Herbs Quickly
Gourmet travel food editor Shelley Wiseman demonstrates her tips for preparing fresh herbs at lightning speed.
06.06.08
- Keywords
- shelley wiseman,
- test kitchen,
- video,
- cooking tips,
- cooking + technique
food + cooking
Behind the Recipe(s): Kebabs
How one of our cooks came up with six very different takes on the classic skewer.
06.04.08
magazine
‘Leaping Frog’ Chicken: A Little Flattening Goes A Long Way
Get the most out of chicken by opening it up and flattening it on the grill. It cooks quickly and stays moist and juicy.
June 2009
- Keywords
- cooking + technique,
- poultry,
- barbecue,
- latino,
- jane daniels lear
food + cooking
The Art of Cold-Oil Frying
It’s not as kooky as it sounds. My bad.
06.03.08
- Keywords
- francis lam,
- cooking + technique,
- chinese,
- martha sherpa,
- asian
food + cooking
Behind the Recipe: Crab Cakes
As one of our cooks explains, sometimes traditional family recipes—like these meaty Maryland crab cakes—are bought, not made.
05.30.08
- Keywords
- behind the recipe,
- cooking + technique,
- test kitchen,
- seafood,
- ian knauer
food + cooking
The Cooking School Diaries: Parsley Edition
Wait, I didn’t sign up for a remedial class.
05.27.08
- Keywords
- francis lam,
- cooking + technique,
- french,
- herbs
food + cooking
Minutes of the Institute for Oleic Research, Part 3: Buttermilk Dressing
Spring’s harbingers of summer come via a number of natural occurrences, but for me, it comes in the form of a salad dressing.
05.22.08
food + cooking
The Technique: Smoke-Roasting
John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplicity of smoke-roasting.
05.21.08
- Keywords
- john willoughby,
- grilling,
- cooking + technique,
- video,
- smoke-roasting
food + cooking
Behind the Recipe: Pulled Pork Sandwiches
One of our cooks adapts a North Carolina favorite, succulent whole-hog barbecue, for the home kitchen.
05.19.08
food + cooking
More Cooking in Clay: This Time, the Oven
Foods cooked long and slow in a traditional horno exude a fragrant blend of earth, ash, adobe, and fire—the essence of New Mexico.
05.15.08
- Keywords
- deborah madison,
- cooking + technique,
- cookware,
- chefs
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