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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.
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