Search

Entire Site Recipes

Drying homemade pasta

Or storing it in the freezer

By
November 1, 2010

Preserving homemade pasta.

Substituting chocolate in recipes

Do the math first

By
September 22, 2010

Can cocoa powder stand in for unsweetened chocolate?

Phyllo and puff pastry, compared

Similar but different

By
July 13, 2010

These layered doughs have a lot in common.

Lardo for all

Make your own cured fatback

By
May 24, 2010

Hank discusses his method for curing fatback to make lardo.

Cured meat, explained

Start with meat; add salt and time

By
April 5, 2010

Hank breaks down the process of dry-curing meat.

Down with brown

Keep your produce looking good after peeling

By
March 2, 2010

Avoiding the brown on just-peeled vegetables and fruits.

Sourdough, bagels, and bread storage

More answers to doughy questions

By
February 1, 2010

Bread crumbs from Hank’s e-mailbag.

Holey bread tips

Do you need to knead?

By
December 28, 2009

Hank discovers a simple trick to making no-knead bread an enviable effort.

Baking soda in toffee?

A kitchen mystery, solved

By
November 25, 2009

Lightening the texture of the brittle, basically.

Baking mats and parchment

Both are great

By
October 22, 2009

Depending on the job at hand, parchment or mats are swell.

Fun with gelatin

Gell-O

By
September 23, 2009

All about that most mysterious ingredient, gelatin.

Comprehending blending

Learn to love your blender

By
September 2, 2009

Make a better smoothie.

Making pasta at home

Tips for success

By
August 7, 2009

Making noodles at home takes some time, but the tender result is worth it.

How to choose and sear scallops

Avoid ‘rubbery chew toys’

By
July 22, 2009

All about this delicate — and delicious — seafood.

Removing pin bones

Your guests will appreciate salmon sans bones

By
July 1, 2009

Hank Sawtelle introduces us to a new kitchen gadget: Fish-bone tweezers.

The fat of the duck, or of the hen

A how-to

By
June 19, 2009

Rendering fat from poultry skin.

PAC man

Making pâte à choux

By
June 5, 2009

Hank offers tips on making this French pastry base.

Spice guy

Get the most from your spices

By
May 20, 2009

Tip #1: Buy ‘em whole.

Make the most of saffron

Hank tests three methods for soaking saffron

By
May 6, 2009

For vibrant color and subtle scent, this spice delivers — at a price.

Blanching answers

Advice on blanching vegetables

By
April 21, 2009

Make the most of veggie color and texture.

Ask Hank

Hank Sawtelle has engineering, legal, and culinary degrees, and an intense curiosity about food and cooking. Follow Hank’s blog, Sous Vide Jones.
Advertisement
Our Table

Health on the side

Nutritious substitutes for starchy side dishes

Easy switcheroos.

Subscribe
Graze: Bites from the Site
The Culinate Interview

Debra Eschmeyer

The Food Corps co-founder
The Culinate 8

Breads of India

Flatbreads from around the continent
Local Flavors

Using the whole vegetable

Leaf love
The Produce Diaries

Leeks

Beyond a supporting role

Editor’s Choice