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A hard lesson: Cider 101

Breaking Down Pork Shoulder   H ard cider isn’t new to American bars and restaurants. In fact, according to the Northwest Cider Association, cider was one of...

Add more value to your menu with these cuts of pork shoulder

Instructions by Kari Underly, principal of Range® Inc. & Range Meat Academy and author of The Art of Beef Cutting   M aking money on costlier ingredients...

Everything you ever wanted to know about rutabagas

Featured Ingredient R utabaga... ...is a root vegetable that belongs to the cabbage family. Likely the result of a cross between a wild cabbage and a turnip,...

Cultured: A Guide to Fermentation

  F rom chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so...

Everything you need to know about sweet potatoes

Part of the morning glory family, the sweet potato is a large, edible tuber that grows in warm, tropical conditions. Tubers grow underground and...

You’re only 7 days away from infinite sourdough bread

How does one begin the journey of making naturally leavened bread? It starts with an incredible sourdough starter from scratch by Maurizio Leo, baker and...

Get Funky: A Guide to Fermentation

From chocolate to cheese, salami, wine, pickles and bread, many of the world’s greatest delicacies are the products of fermentation. However, it wasn’t so long...

The Science of Sous Vide

By Rob Benes. The sous-vide method yields results that are nearly impossible to achieve by conventional cooking. The method involves cooking food in vacuum-sealed plastic...

Recipe: Nitro Cricket Ice Cream

Kristopher Edelen, also known as Chef KPE, launched HOTPANnyc, a pop-up catering company in New York City dedicated to native, post-modern cuisine, in February...