Créme Brûlée



What is a custard, anyway? It is a delicious dessert, yes, but technically speaking it’s a liquid that has been thickened or set via the coagulation of egg protein. The key to perfect custards is to keep the internal temperature of the mixture below 185 °F / 85 °C—above that point, they have a tendency to curdle. And curdling, dear friends, is the bane of any custard baker.

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Steak with Red Wine Sauce



Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the meat is tender, juicy, and full of flavor, neither under- nor overcooked.

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Ultimate Roast Chicken



A roast chicken with crispy, golden skin is a glorious thing. But cooks face a dilemma: how to crisp the skin perfectly without overcooking the flesh beneath it?

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Eggnog heralds the arrival of the holiday season, and our version takes advantage of some modern techniques to boost flavor and texture. Enjoy it plain or hooch it up with a nice shot of rum or bourbon.

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Turkey Gravy



Picture this, if you will. A Thanksgiving host carefully selects a turkey for his annual feast. He then brines and roasts that bird with the care of an open-heart surgeon, careful to keep an eye on its core temperature as it cooks. Our host then serves this beautiful beast—carved ever-so precisely—to a table of hungry admirers, who quickly pile their plates with hearty slices.

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Turkey Roulade



If you’ve ever served one, then you know: People love a roulade. There’s just an irresistible precision to a perfectly round slice of meat.

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Pecan Pie



Make this pie, and all your family and friends will bow down to your culinary prowess this Thanksgiving.

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Salmon with Green Pea Mash



Elegant, vibrantly colored, and unfussy, this recipe exemplifies perfectly everything we love about sous vide cooking. A quick trip to the market for some fresh fish and herbs, and you’re ready to create a dinner party–worthy plate that’s pretty much foolproof and made mostly from ordinary kitchen staples like frozen peas, olive oil, and butter.

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