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Shaking it up
The milkshake, updated
By Matthew Amster-Burton
June 25, 2009
Use sorbet as well as ice cream. But that’s only one of the secrets.
Soy story
Which sauces to buy and why
By Matthew Amster-Burton
May 22, 2009
Get light, dark, and tamari — but not low-sodium or the fake stuff.
Hashing it out
How to build a better hash
By Matthew Amster-Burton
March 19, 2009
Leftovers, glorified.
Mighty milk
What makes good milk good?
By Matthew Amster-Burton
February 19, 2009
Pasteurization, homogenization, fat, and more.
Wok this way
How to stir-fry
By Matthew Amster-Burton
January 20, 2009
No, you don’t actually need a wok.
The cider house rules
Real cider, for adults
By Matthew Amster-Burton
December 16, 2008
How to find good hard cider for the holidays.
Use your noodle
Make fresh Asian noodles at home
By Matthew Amster-Burton
November 18, 2008
Stomp that dough.
Looking sharp
How to buy the only knife you really need
By Matthew Amster-Burton
October 21, 2008
Get a good chef’s knife and use it forever.
Small fry
Little fish are tasty, fun, and good for you
By Matthew Amster-Burton
September 23, 2008
The sweet smelt of success.
Green goddess
The subtle pleasures of Japanese green tea
By Matthew Amster-Burton
August 19, 2008
Drink it chilled.
Patty cake
Make your own ground sausage
By Matthew Amster-Burton
July 21, 2008
Quick, spicy, and way better than store-bought.
Cocoa nut
All about powdered chocolate
By Matthew Amster-Burton
May 20, 2008
Buy natural instead of Dutched cocoa powder.
In the bag
Keep herbs fresh with paper and plastic
By Matthew Amster-Burton
April 22, 2008
No more rotten cilantro.
Pad Thai for the people
Make this popular noodle dish any way you like
By Matthew Amster-Burton
March 25, 2008
Hot, sour, salty, sweet.
Towel dry
Stop killing trees and get with the microfiber
By Matthew Amster-Burton
February 20, 2008
Use super-absorbent cloth instead of paper.
Sugar daddy
Homemade caramel sauce is easy and elegant
By Matthew Amster-Burton
January 22, 2008
Impress your friends with nothing more than sugar, cream, and heat.
The stinking rose
Not all garlic is the same
By Matthew Amster-Burton
December 11, 2007
Hardneck or softneck? Chinese or Californian?
The chronic
You, too, can become addicted to homemade croutons
By Matthew Amster-Burton
November 12, 2007
Spice, spice, baby.
The many-layered onion
A primer on this cooking essential
By Matthew Amster-Burton
October 16, 2007
How to buy, chop, and eat onions.
Unexplained Bacon | |
| Matthew Amster-Burton sniffs out the unexplained in the kitchen, the store, and the food world at large. He blogs at Roots and Grubs and is the author of the book Hungry Monkey. | |
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