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Cookbooks: a love story
And yes, the future is electronic
By Matthew Amster-Burton
July 27, 2010
If you love cookbooks, you’ll have ‘em — no matter what their format.
Meat on a stick
The delicious art of yakitori grilling
By Matthew Amster-Burton
June 30, 2010
And why induction cooking isn’t so hot.
The cherry orchard
How to make a Japanese picnic
By Matthew Amster-Burton
May 27, 2010
Pack these Japanese snacks for outdoor eating.
The heat is on
Gas versus electric cooktops
By Matthew Amster-Burton
April 27, 2010
Matthew’s tried both, and both are fine. Really. Here’s why.
Open sesame
Hull-on sesame seeds taste better
By Matthew Amster-Burton
March 26, 2010
It ain’t all black and white.
Steamed up
Why you should get a rice cooker
By Matthew Amster-Burton
February 23, 2010
Why Matthew Amster-Burton likes — no, loves — this appliance.
Making your own bacon
It’s easy and satisfying
By Matthew Amster-Burton
January 25, 2010
Matthew puts his column title into action.
Crisps and crumbles
How sweet it is
By Matthew Amster-Burton
December 16, 2009
Fruit baked under a blanket: two simple toppings, multiple desserts.
Miso mashup
Mix it into everything
By Matthew Amster-Burton
November 16, 2009
Get your umami hit cheaply and easily. You could even make Miso Mashed Potatoes for Thanksgiving.
Get your sear on
How to cook restaurant-perfect fish
By Matthew Amster-Burton
October 27, 2009
You, too, can be a culinary rock star.
How to fry, Japanese-style
Batter up
By Matthew Amster-Burton
September 30, 2009
Learn how to cook karaage and tatsutaage, furai and tempura.
Stir crazy
How to make killer stir-fry sauces
By Matthew Amster-Burton
August 25, 2009
Stay calm, and follow the Mongolian Principle.
Fry guy
How to deep-fry at home
By Matthew Amster-Burton
July 27, 2009
Get an electric deep fryer. Now.
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.
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, podcasts at Spilled Milk, and is the author of the book Hungry Monkey. | |
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