Typically, the thinner the gauge of a pan, the more intense the hot and cool spots that form on its interior, which can lead to uneven cooking. J. Kenji Lopez-Alt Read Quote
I’ve tested every imaginable brand of popcorn and popcorn-popping product I could get my hands on. J. Kenji Lopez-Alt Read Quote
2015 was simultaneously the year in which I consumed the most popcorn of my life and the year in which I received the most praise from my dentist. J. Kenji Lopez-Alt Read Quote
The good news is that even if your early crepes have funny lumps and bulges or aren’t paper-thin, they’re still gonna be plenty edible and delicious. J. Kenji Lopez-Alt Read Quote
Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious. J. Kenji Lopez-Alt Read Quote
Walk into any Japanese fish market, and you’ll see neat rows of sea urchin roe sold in little wooden trays. J. Kenji Lopez-Alt Read Quote
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream. J. Kenji Lopez-Alt Read Quote
Kombu isn’t the only food rich in glutamic acid, though it may be the richest. J. Kenji Lopez-Alt Read Quote
Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you’re rewarded with one of the most delicious vegetables around. J. Kenji Lopez-Alt Read Quote
If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven. J. Kenji Lopez-Alt Read Quote
