Ingredients (Page 13)

White Truffles Are the Ingredient You Don't Have to Do Anything To
Italian

White Truffles Are the Ingredient You Don't Have to Do Anything To

But if you do, make white truffle butter

by:  Emiko
November 22, 2016
25 Reasons To Defrost Your Homemade Stock
Meal Plan

25 Reasons To Defrost Your Homemade Stock

Stock it to me

by:  Ali Slagle
November  4, 2016
What it Takes for a White Italian Truffle to Arrive at Your Door
The Shop

What it Takes for a White Italian Truffle to Arrive at Your Door

It's truffle season! And we've got them.

by:  Posie (Harwood) Brien
October 30, 2016
A 5-Recipe, Whirlwind Tour of India By Way of its Staple Protein Source
Bean

A 5-Recipe, Whirlwind Tour of India By Way of its Staple Protein ...

A pulse (lentils! beans! peas!) and a pulse recipe (dal! pudla! chaat!) for everyone

by:  Meera Sodha
October 27, 2016
Two-Ingredient Frosting as Creamy as the Canned Stuff—With Far More Flavor
The Fall Cookbook Cake Parade

Two-Ingredient Frosting as Creamy as the Canned Stuff—With Far More ...

If frosting were a game changer, this would be it

by:  Riddley Gemperlein-Schirm
October 26, 2016
Sort-of Spooky Halloween Desserts Get Super Stormy with These Two Ingredients
Bake

Sort-of Spooky Halloween Desserts Get Super Stormy with These Two ...

Jet black desserts—boo!

by:  Ali Slagle
October 20, 2016
The Classic Tequila Cocktail That Was Inspired By The Moscow Mule
Food History

The Classic Tequila Cocktail That Was Inspired By The Moscow Mule

And our version that gives it an extra ginger kick

by:  Samantha Weiss Hills
October 12, 2016
This Fancy-Sounding French Ingredient Will Crunchify Your Desserts
Dessert

This Fancy-Sounding French Ingredient Will Crunchify Your Desserts

Here are 10 ways to use it (and yes, how to pronounce it, too)

by:  Sarah Jampel
October 11, 2016
What to Do with Overcooked Greens (& a Reason to Overcook Them in the First Place)
Tips & Techniques

What to Do with Overcooked Greens (& a Reason to Overcook Them in the...

Soggy greens aren't sad!

by:  Riddley Gemperlein-Schirm
October 11, 2016
Can We Trust the Cooking Methods on the Back of the Bag?
Pantry

Can We Trust the Cooking Methods on the Back of the Bag?

Find out where those back-of-bag techniques come from (& whether they work)

by:  Sarah Jampel
October  7, 2016
How to Use Up Any Amount of Mustard
Cooking with Scraps

How to Use Up Any Amount of Mustard

Even a teaspoon packs a punch

by:  Caroline Lange
September 27, 2016
A Good-for-Your-Gut, Vinegar-Honey Tonic To Make With Your Favorite Fruit
Drinks

A Good-for-Your-Gut, Vinegar-Honey Tonic To Make With Your Favorite ...

Why stop when watermelon season ends?

by:  Samantha Weiss Hills
September 27, 2016
The Versatile "Hot Sauce" That, Each Fall, Brings Italian Friends Together
Anchovy

The Versatile "Hot Sauce" That, Each Fall, Brings Italian Friends ...

How northern Italians celebrate fall

by:  Emiko
September 20, 2016
To Supercharge the Power of Your Baking Soda, Bake It!
Kitchen Hacks

To Supercharge the Power of Your Baking Soda, Bake It!

With Harold McGee's tip, you can avoid working with lye (& wearing safety goggles)

by:  Sarah Jampel
September 20, 2016

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