Cooking Mashed, Roasted, Fried: How Do I Know Which Potato to Use? There’s always a choice or six when confronting the bags and bins at the friendly farmers’ market or grocery store. Story: Matt Rodbard & Daniel Holzman
100 Food Questions for My Friend the Chef How Do I Make Cheap Beef Taste Good? While quick grilling has its place, the slow braise is the ultimate way to unlock the joys of more economical beef. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef How Do I Make a Really Good Frozen Dessert Without an Ice Cream Machine? I scream, you scream, we all scream for...parfreddo? Your dinner-party guests will love you. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef How Do I Make Pasta as Good as My Favorite Italian Restaurant? Cooking the pasta, salting the pasta, emulsifying the pasta. These are things to think about. Story: Matt Rodbard & Daniel Holzman
100 Questions For My Friend The Chef How Do You Make Neapolitan-Style Pizza at Home? Without the extreme heat of a wood-fired grill, there’s a trick to getting that prized leoparding. Yes, you want leoparding. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef When Is It OK to Burn My Food? Call it ash. Call it char. Call it really good flavor. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef Is Making Hummus at Home Actually Worth It? Making hummus without tahini is like making mashed potatoes without butter. You just don’t do that. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef What Makes a Great Meat Marinade? Meat bought with the best intentions can be, well, boring. Marinades fix that, sometimes in a hurry. Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef Milanese, Schnitzel, Chick-fil-A: Who Makes the Best Cutlet? Many cultures have mastered the art of pounding, breading, and frying meat. But we have our favorite. To answer this question, we … Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef When Is It Okay to Cook With Frozen Vegetables? A chef and a food writer wouldn’t dare suggest you hit the microwave defrost button. Oh, but they do. First, a short … Story: Matt Rodbard & Daniel Holzman
100 Questions for My Friend the Chef How Do I Make Really Good Popcorn? The key to a great stovetop recipe lies in a blend of nutritional yeast, dulse, and Urfa biber. Popcorn: It’s what’s for … Story: Matt Rodbard & Daniel Holzman
