Bread crumbs from Hank’s e-mailbag.
Hank discovers a simple trick to making no-knead bread an enviable effort.
Lightening the texture of the brittle, basically.
Depending on the job at hand, parchment or mats are swell.
All about that most mysterious ingredient, gelatin.
Make a better smoothie.
Making noodles at home takes some time, but the tender result is worth it.
All about this delicate — and delicious — seafood.
Hank Sawtelle introduces us to a new kitchen gadget: Fish-bone tweezers.
Rendering fat from poultry skin.
Hank offers tips on making this French pastry base.
For vibrant color and subtle scent, this spice delivers — at a price.
Make the most of veggie color and texture.
A little science in the kitchen adds up to delicious results.
Flour and cornstarch are standbys.
Finishing, table, kosher . . .
Ask Hank | |
| Hank Sawtelle promises to leave no stone unturned researching answers to your kitchen questions. He has engineering, legal, and culinary degrees, and an intense curiosity about food and cooking. Send your questions to askhank@culinate.com. Read Hank’s blog, Sous Vide Jones. | |
| | The dinner debacleEggs? What eggs?Here’s what happened when I traded concentration for conversation. |
The Culinate InterviewNicolette Hahn NimanThe vegetarian rancher | First PersonBy eye, by feel, by tasteTwo siblings cook |
FeaturesA cow’s lifeSome cows have it good; most don’t | First PersonChild’s playIt’s easier to bake with kids than you’d think |