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We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To A while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures of turdy-looking (and -sounding*!) steaks. Either way, we decided to try it out for ourselves to see if it was worth the hype. TECHNIQUES
For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the Paste From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich, creamy, and aromatic. TECHNIQUES
This Icy Korean Cucumber Soup Is Just What Your Summer Needs When the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook won't even break a sweat. Email Continues After Ad Below THE KITCHEN ESSENTIAL
Mandoline
Use our top-rated affordable mandoline to achieve perfect cucumber matchsticks for the Korean soup. FEATURES
Take It All Off: Are Corn Strippers Worth It? Corn strippers: how do they work? FEATURES
The Best Supermarket Veggie Burgers As the number of meatless burgers on the market grows by leaps and bounds, we tasted 18 vegetable-based, "garden-style" veggie burgers to find out which patty reigns supreme in 2019. |
