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.

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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