Tips, Tricks & Shortcuts

Do I Need to Refrigerate a Cake with Cream Cheese Frosting?

Should I refrigerate a cake iced with cream cheese frosting? Last night at 11 p.m., I found myself asking this question. I had cut a piece of freshly-frosted cake and then realized everyone I would feed cake to was in bed and wouldn’t be able to eat my cake until at least 8 a.m. (Well, probably more like noon, since […]

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Help Me, Kenji – How to reheat left-over grilled meat without ruining it

Q: How do I reheat left-over grilled meat without ruining it? A: Slow and gentle is a start. There’s no getting around the fact that reheated meat will never be quite as moist as when it first came off the grill, but you can take steps to mitigate dryness. Wrapped in foil in a 250° oven is a good way […]

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Help Me, Kenji – How to maximize garlic flavor

Q: How can I maximize garlic flavor? A: The more finely you chop garlic, the hotter and more pungent it will be. Garlic grated on a Microplane grater or crushed in a press will produce finer particles than chopping by hand, making it stronger still. Crushing chopped garlic with a bit of salt in a mortar and pestle will produce the strongest […]

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Video Blog: Cutting Board Trick for Juicy Food

Have a big, juicy watermelon that threatens to flood your counter with torrents of watery goodness? No problem—try this simple trick.

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Video Blog: Cutting Meat Across the Grain

We often say in our recipes to cut meat “across the grain” or “against the grain.” What exactly does that mean, though, and why is it important? Here, a video that breaks it all down. Learn about other common cooking mistakes.

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The Secret to Stretching Mozzarella

Melty mozzarella cheese comes in two forms. Fresh mozza is soft, creamy, and often packed in water. When it gets dehydrated, salted, and shredded, you end up with America’s most popular topper for anything Italian. We prefer fresh, and here’s why: As the pizza on the right shows, fresh mozza has more ooey-gooey melting power, especially when you use the […]

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Wine Pairings: What Should I Drink with Shrimp Scampi?

Picture this: a warm spring day, robins chirping, jonquils, snapdragons, bacopas, zinnias, verbenas, and petunias in full bloom under a breathtakingly-blue, cloudless, impossibly-sunny sky. What could complete this imagery? If you were thinking a healthy, delicious Shrimp and Broccoli Scampi dish, we’re on the same page. And to complement that succulent entrée, you’ll need a refreshing bottle of white wine. For […]

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What Should I Drink with Roast Pork with Apples?

In life, there are many tough questions– why are we here; what are we here for; how has Hollywood not made a sequel to Willow; why haven’t I won the lottery yet? Yet, out of all the confounding consternations, perhaps one of the more confusing conundrums is this: What should I drink with my meal? If you’re dining on succulent Roast Pork […]

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How do I make the creamiest risotto?

A quick rinse of the rice makes all the difference. Part of risotto’s wonderful flavor comes from toasting the dry rice in fat before adding the liquid, giving it a distinct nutty aroma. But toasting destroys some of the rice’s starch, resulting in a less creamy finished product. Here’s a trick: If you rinse the rice in stock and drain […]

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Global Ingredient: White Miso

The mildest, most versatile miso, this fermented soybean paste is salty, lightly sweet, and packed with meaty umami flavor. A teaspoon or two makes for a brilliant accent in dressings, sauces, and mayo. You can also combine a smidge with butter or sesame oil to top steamed or grilled vegetables or roasted fish. It keeps for ages in the fridge.

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