A little fuzz never hurt anyone
We're separating the science from the speculation
And ingredient so multipurpose, it's worth figuring out.
Topped with za'atar-roasted tomatoes, a runny egg...need we say more?
You're gonna use both the oven and the stovetop for this one.
You've got the tools you need.
We should all be steaming, poaching, and braising more
And Samin's other salting emojis.
If you want a tender baked good, this is what you should turn to
It's all in the fat.
Or, how to cook in one line.
And why Samin Nosrat salts water by the handful.
No, really—you're gonna want to see this
Your fried chicken, pizza, and steak need it
Acid does more than make you pucker
Pack your proverbial bag with Samin Nosrat's book Salt, Fat, Acid, and Heat
An easy work-around for Meyer lemon zest and juice
The best flour you haven't heard of (and brown butter genoise)
How would you spend $100 at the bulk warehouse?
If you don’t know what to make, your pantry’s your best friend
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