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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.
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.
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. | |
| | The dinner debacleEggs? What eggs?Here’s what happened when I traded concentration for conversation. |
The Culinate InterviewNicolette Hahn NimanThe vegetarian rancher | First PersonBy eye, by feel, by tasteTwo siblings cook |
FeaturesA cow’s lifeSome cows have it good; most don’t | First PersonChild’s playIt’s easier to bake with kids than you’d think |
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