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.
Quality time
How important is family dinner, anyway?
By Matthew Amster-Burton
September 18, 2007
Fewer meals at home means more drug use. Or not.
Steaking a claim
Yes, beef should be aged — and how
By Matthew Amster-Burton
August 21, 2007
Wet or dry?
Rising to the occasion
The ups and downs of yeast
By Matthew Amster-Burton
July 24, 2007
All you knead.
Real men use cookstoves
And other kitchen fantasies
By Matthew Amster-Burton
June 26, 2007
Christopher Kimball’s cooking magazine is practical. So why is he such a dreamer?
The omnivore’s salad
How to make greens great
By Matthew Amster-Burton
June 12, 2007
Buy good ingredients. Make a decent dressing. Assemble, and serve.
Weighing in
Scales aren’t just for the doctor’s office
By Matthew Amster-Burton
May 24, 2007
Get with the digital measuring revolution.
Bulking up
How to buy and store bulk foods
By Matthew Amster-Burton
May 10, 2007
Keep ‘em airtight at least, chilled or frozen at best.
Secrets of the sprouts
How to make the lowly Brussels sprout a star
By Matthew Amster-Burton
April 26, 2007
Chill. Chop. Cook.
Chewing the fat, part II
Superior taste makes solid fats worth their weight
By Matthew Amster-Burton
April 12, 2007
Going whole hog for lard. And butter, and duck fat, and tropical oils ...
Chewing the fat, part I
Which fats work best for what?
By Matthew Amster-Burton
March 29, 2007
The Mamster matches the oil to the task.
A piece of the pie
Bacon-jalapeño pizza, DIY
By Matthew Amster-Burton
March 15, 2007
Home-baked isn’t just pie in the sky.
Is it good to be the king?
Starbucks is evil. True or false?
By Matthew Amster-Burton
March 1, 2007
Seduced by the mermaid
Hard times
Shopping online for the obscure, the odd, and the outré
By Matthew Amster-Burton
February 15, 2007
Peasant grub goes digital.
Unexplained Bacon | |
| Matthew Amster-Burton sniffs out the unexplained in the kitchen, the store, and the food world at large. | |
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