Béchamel, velouté, espagnole, tomato, and hollandaise are the five mother sauces and the backbone of classical cooking. Throughout culinary history, they have offered home cooks and professional chefs the versatility to create everyday and gourmet…
Gustavo Fring on PexelsMicrowaves heat food by making water molecules vibrate. Sounds fine, except water isn't distributed evenly in most foods. That's why your leftover pasta has molten spots that burn your mouth and cold…
James Kern on UnsplashMost people cook eggs too hot. Egg proteins start to coagulate around 144°F for whites and 149°F for yolks, according to food science research. When you crank the heat, those proteins tighten…
Luis Rodriguez on UnsplashEvery few years, the powers that be seem to choose a new ingredient for health nuts to worship as a "superfood." Such foods—like açaí, coconut oil, and quinoa—are treated like magical foods…
Jill Wellington on PexelsIt's the most wonderful time of the year—peppermint season! Now that pumpkin spice season is behind us, we can finally move on to the real reason for the season: delicious minty goodness.…
LOGAN WEAVER | @LGNWVR on UnsplashLow-carb, high-protein diets seem to be all the rage right now. Some people are even taking it as far as the carnivore diet, in which you essentially only eat protein.…