Drying homemade pasta

Or storing it in the freezer

November 1, 2010

Preserving homemade pasta.

Substituting chocolate in recipes

Do the math first

September 22, 2010

Can cocoa powder stand in for unsweetened chocolate?

Phyllo and puff pastry, compared

Similar but different

July 13, 2010

These layered doughs have a lot in common.

Lardo for all

Make your own cured fatback

May 24, 2010

Hank discusses his method for curing fatback to make lardo.

Cured meat, explained

Start with meat; add salt and time

April 5, 2010

Hank breaks down the process of dry-curing meat.

Down with brown

Keep your produce looking good after peeling

March 2, 2010

Avoiding the brown on just-peeled vegetables and fruits.

Sourdough, bagels, and bread storage

More answers to doughy questions

February 1, 2010

Bread crumbs from Hank’s e-mailbag.

Holey bread tips

Do you need to knead?

December 28, 2009

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

Baking soda in toffee?

A kitchen mystery, solved

November 25, 2009

Lightening the texture of the brittle, basically.

Baking mats and parchment

Both are great

October 22, 2009

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

Fun with gelatin


September 23, 2009

All about that most mysterious ingredient, gelatin.

Comprehending blending

Learn to love your blender

September 2, 2009

Make a better smoothie.

Making pasta at home

Tips for success

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’

July 22, 2009

All about this delicate — and delicious — seafood.

Removing pin bones

Your guests will appreciate salmon sans bones

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

June 19, 2009

Rendering fat from poultry skin.

PAC man

Making pâte à choux

June 5, 2009

Hank offers tips on making this French pastry base.

Spice guy

Get the most from your spices

May 20, 2009

Tip #1: Buy ‘em whole.

Make the most of saffron

Hank tests three methods for soaking saffron

May 6, 2009

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

Blanching answers

Advice on blanching vegetables

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.

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice