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.

Sake it to me

How to shop for sake

By Matthew Amster-Burton
April 23, 2009

It’s wine, not jet fuel.

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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Culinate 8

Make jam with your friends

How to host a canning party

Step-by-step instructions for how to host a jam-making party for a crowd.

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