| FEATURES How to Dispose of Cooking Oil and Fat So, you've cooked something—a steak, a duck breast, a flock of chicken thighs, a mess of karaage—and you've got a lot of used grease on your hands and in your skillet. What should you do? The first thing to consider is whether the grease is reusable, and whether you want to reuse it if so. If not, the second thing to do is dispose of it responsibly. RECIPES
15 Passover Dinner Recipes for a Super Seder Savory Passover recipes to make this year's seder a smashing success. TECHNIQUES
How to Make Sous Vide Chicken Wings Good chicken wings are hard to improve upon, making the case for cooking them sous vide less obvious. But it's still one that's worth considering—as long as you have the time to do it, sous vide wings can turn out better than any other method we've tried. Email Continues After Ad Below THE KITCHEN ESSENTIAL
Immersion Circulator
The Joule is our favorite immersion circulator for a reason: it has almost everything you could ask for. It's accurate, it heats up water quickly and quietly, and it has a sleek design with innovative features, like a magnetic base that clings securely to the bottom of many pots. TECHNIQUES
No Dairy, No Problem: Chocolate Olive Oil Cake A couple of not-so-secret ingredients fortify the flavor and richness of this dairy-free chocolate cake, making it as satisfying as your favorite devil's food. FEATURES
How to Clean Candy (and Other Sticky Stuff) From a Pot Two easy techniques for cleaning candy-coated pots and pans. |
