Why Your Cast Iron Pan Deserves a Daily Rub
A daily ten-second oil rub turns a workhorse pan into a non-stick heirloom that gets better every meal.
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The journal
Writing from the test kitchen.
Long-form notes from our cooks on the gear we use, the techniques worth drilling, the ingredients we keep stocked, and the meals we host at home.
All posts
Ten essays, no filler.
New posts roughly every two weeks. Read in order or skip around.
The Five-Hour Brisket: A Patient Cooks Field Guide
Forget the all-day smoke session. A well-managed five-hour brisket can deliver tender, beefy results when you cook it right.
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How to Read an Olive Oil Label Without Getting Fooled
Most premium olive oils on American shelves are not what the front label suggests. Here is how to find the real thing.
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Pancake Architecture: Stacks That Stand Tall
Tall, fluffy pancakes are not luck. They are the product of three small choices most home cooks skip.
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Knife Skills the Restaurant Way: Six Cuts to Drill
Six standard cuts cover ninety percent of professional kitchen work. Drill them and your home cooking will move faster and look sharper.
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A Weekend in Tuscany: Twelve Things We Brought Home
A short trip through the hills outside Siena yielded twelve small lessons that have already changed our weeknight cooking.
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Hosting a Sunday Supper for Eight Without Losing Your Mind
A relaxed Sunday supper for eight is built the day before, not the hour before. Here is the rhythm we use every month.
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Three Pantry Salts Every Cook Should Stock
You do not need a salt cellar collection. Three well-chosen salts cover every job in a working kitchen.
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Soup Stock From Scratch: The Twenty-Minute Cheat
A quick stock built on roasted bones and aromatics gives you most of the depth of an all-day simmer in twenty minutes.
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Why We Stopped Buying Knives and Built a Set
Pre-packaged knife blocks are a marketing trick. Building a custom three-knife set will save money and improve your cooking.
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