Robin Bashinsky

Recent Posts By Robin Bashinsky

The Asian Grocery—More Than Just Esoteric Food

Given that lately my interests in food have gravitated more towards the East, I find myself at the Asian market quite frequently these days. And not just for those one or two hard-to-find ingredients (Gyoza skins, sweet glutenous rice flour, water spinach, Thai chilis  etc.) necessary for the authentic execution of a dish. And, yes, I get lost in the […]

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The World’s Second-Easiest Recipe: Quick Pickled Onions

It’s accepted knowledge here in the Test Kitchen that the easiest (and most appropriately-named) recipe in the world is simple syrup. Equal parts sugar and water brought to a boil. Simple, huh? And guess what? Add an equal amount of vinegar to the mix, and voilà: a quick pickling solution!! Pour the hot liquid over some very thinly sliced onions […]

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Fresh Dinner, Fast: Tempeh Fugit

Whenever I tell people what I do for a living (I work in the Test Kitchen here), a common reaction is that I must have the best job in the world since all I do is cook and eat great food all day. I generally just respond that it’s a job like any other really with meetings, deadlines (like this […]

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Which extra-virgin olive oil should you buy?

Despite cooking professionally for 15-plus years, the olive oil section of the grocery store is still a source of some of my most uninformed consumer purchases. Virgin, Extra-Virgin, Pure, Cold-Pressed, First-Pressing, etc. are claims that litter the sometimes impenetrable wall of babble. Yesterday at Cooking Light we had an interesting presentation from Tom Mueller, best-selling author of Extra-Virginity: The Sublime […]

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Meat Clinching: A Revelation in Grilling

Grilling has always struck me as the most elemental of food preparations. Raw meat on a metal grate above an angry fire is about as primal as it gets, right? Well, things just got a little more primordial here in the Test Kitchen. We’ve been testing out a batch of recipes from Adam Perry Lang, Author of Charred and Scruffed, […]

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Every Home Cook Needs a Grill Pan

Like many guys, I have a predilection for grilling. And for better or for worse, I also have that innate male expectation that when I buy any nonperishable item, I expect to keep it forever. (In fact, I regularly wear clothes that I purchased brand-new that are older than the internet. Even socks.) At the confluence of these two character […]

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Almond (Milk) Joy!

Recently, I made the decision to give up milk. Okay, it wasn’t so much of a conscious decision as a natural byproduct of my inherent laziness. And unlike a lot of those byproducts (e.g. credit card late-fees, interrupted phone service, etc.), this one has been nothing but positive. See, one of the perks of working in the Test Kitchen here […]

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Sunshine in Winter

I’ve always found it counterintuitive that the citrusy bounty of such locales as Florida and Southern California is at its best during the drabbest months of the year. But so it is, and it’s a good thing, too, for it brings a bit of sunshine to both plate and palate while we await the abundance of the spring and summer […]

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Cooking Fish in the Microwave

Recent life circumstances have rendered me a lot more, shall we say, “single” than I’ve been for quite some time. As such, I’ve had to change quite a few of my shopping and cooking habits accordingly. Alas, despite various heartfelt, earnest efforts on my part throughout the years, I’ve come to the conclusion that man–this one, at least–cannot live on […]

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