Preserving homemade pasta.
Can cocoa powder stand in for unsweetened chocolate?
These layered doughs have a lot in common.
Hank discusses his method for curing fatback to make lardo.
Hank breaks down the process of dry-curing meat.
Avoiding the brown on just-peeled vegetables and fruits.
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.
Tip #1: Buy ‘em whole.
For vibrant color and subtle scent, this spice delivers — at a price.
Make the most of veggie color and texture.
Hank Sawtelle has engineering, legal, and culinary degrees, and an intense curiosity about food and cooking. Follow Hank’s blog, Sous Vide Jones.
Most of the time with cooking and eating, the rules are clear.