Adjusting pH can be a powerful tool when cooking. Here we explore how to manipulate pH to cook vegetables faster, and control their texture, appearance, and flavor, whether with acidic ingredients like lemon juice or with basic ingredients like baking soda.
A luscious, bright green broccoli soup that’s rich and velvety without any dairy. When dotted with morsels of charred broccoli, melted leeks, and crisp-tender snap peas, it’s a nourishing one-pot meal that comes together in under an hour.
Burnished, lightly charred whole cauliflower slathered in a savory teriyaki sauce has entrée energy, but there are a few pitfalls to avoid when grilling the heads. Here’s how to ensure perfect results.
With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.
Japan’s iconic katsu sando features a fried pork or chicken cutlet, finely sliced green cabbage, tonkatsu sauce, all neatly packed between two pillowy slices of Japanese milk bread.
A basketweave of crisp bacon and cheesy bodega-style eggs are served square on a bulky roll for the bacon-iest, cheesiest BEC ever.
We explain the pros and cons to each shape, plus give our tested recommendations for woks.
