Featured Articles

This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.

With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.

Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").

Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.