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Sourdough, bagels, and bread storage

Holey bread tips

Do you need to knead?

By Hank Sawtelle

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 Hank Sawtelle

November 25, 2009

Lightening the texture of the brittle, basically.

Baking mats and parchment

Both are great

By Hank Sawtelle

October 22, 2009

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

Fun with gelatin

Gell-O

By Hank Sawtelle

September 23, 2009

All about that most mysterious ingredient, gelatin.

Comprehending blending

Learn to love your blender

By Hank Sawtelle

September 2, 2009

Make a better smoothie.

Making pasta at home

Tips for success

By Hank Sawtelle

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 Hank Sawtelle

July 22, 2009

All about this delicate — and delicious — seafood.

Removing pin bones

Your guests will appreciate salmon sans bones

By Hank Sawtelle

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 Hank Sawtelle

June 19, 2009

Rendering fat from poultry skin.

PAC man

Making pâte à choux

By Hank Sawtelle

June 5, 2009

Hank offers tips on making this French pastry base.

Spice guy

Get the most from your spices

By Hank Sawtelle

May 20, 2009

Tip #1: Buy ‘em whole.

Make the most of saffron

Hank tests three methods for soaking saffron

By Hank Sawtelle

May 6, 2009

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

Blanching answers

Advice on blanching vegetables

By Hank Sawtelle

April 21, 2009

Make the most of veggie color and texture.

Convection pizza

Is convection baking worth the trouble?

By Hank Sawtelle

April 8, 2009

Hank bakes.

All about sourdough

It need not taste sour

By Hank Sawtelle

March 25, 2009

A little science in the kitchen adds up to delicious results.

The sauce thickens

How to avoid lumps

By Hank Sawtelle

March 11, 2009

Flour and cornstarch are standbys.

Salt shaker

Shaking out the sodium chloride

By Hank Sawtelle

February 24, 2009

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.