The low ceiling of my London flat was filled with festive smoke. Saffron, cardamom, and cloves slowly infused in sugar syrup while I cooked roasted vermicelli with ghee in another…
Why It Works Lightly salting the fish and allowing it to sit for at least eight hours draws out excess moisture, resulting in firmer, more flavorful fillets.A combination of flour…
Here is another defensive gun use by a child. A 14-year-old Kentucky boy shot and killed two men trying to steal firearms from a safe in a home over the…
Why It Works Soaking the dried noodles makes them pliable and ready for a hot wok.Adding a balanced amount of palm sugar, tamarind, and fish sauce creates a sweet, sour,…
Why It Works You have the option of making the sauce with homemade stock or thickening store-bought broth with gelatin, which forms a thicker, glossier, far more stable emulsion than…
Why It Works Marinating the noodles before cooking gets a jump-start on flavor penetration.Velveting the pork with cornstarch and seasonings produces more tender, silkier pieces of meat.Stir-frying in small, single-serving…
Why It Works Dairy components like yogurt and milk inhibit gluten formation, promoting a tender texture in the naan.Adding sugar to the dough aids browning. Kneading raw garlic into the dough and…
Why It Works Tart Granny Smith apples help offset the sweetness of the glaze.Making the glaze with apple cider gives the fritters an even more pomaceous flavor. My husband and…