Search
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.
Advertisement
| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
Local FlavorsThe beauty of breadcrumbsCherish the humble crumb | The Produce DiariesChia seedsThe latest superfood |
First PersonDinner of a lifetimeA changed man | OpinionThe evolution of fresh foodBack to the land — or at least to the farmers’ market |
Most Popular Articles
Editor’s Choice
Most Emailed
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
Copyright © 2006–2012 Culinate, Inc. All rights reserved. r888d3f53e8a7
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r888d3f53e8a7