hows and whys of cooking


The Secret to *Really* Smooth Hummus

Hummus is one of those things that I can't bring myself to buy at the grocery store, mostly because of the cost. It's $4 for a tub of something that can be made at home by [...]


Should you Truss a Chicken or Not?

Should you truss a roast chicken or not? This question has been weighing on my mind for a while now because I have heard arguments for both. The hilarious part is that people say the chicken [...]


How to Sear Salmon (and Get the Skin Crispy like the Restaurants Do)

To me, a piece of salmon without crispy skin is like a cake without any frosting. You just can't have one without the other. When I see salmon fillets at the grocery store without the skin, [...]


Should You Age Chocolate Chip Cookie Dough?

Aged chocolate chip cookies...? What is this, cheese or something??? For months now, I've heard over and over again that aging chocolate chip cookie dough before baking makes a big difference in the resulting cookie. My [...]


5 Secrets to Crisp, Flavorful Golden Waffles

Did you ever eat those frozen pre-packaged waffles growing up? I did.  And I almost can't believe I did. They're quite a far cry from the crisp, thick, flavorful waffles I now make every Saturday for [...]


Cheddar Scallion Biscuits (and how to make biscuits fluffy)

Crispy on the edges and oh-so-tender in the middle. That's what we all want in a biscuit, right? Sure, you can have the best biscuit recipe out there, but the result is very dependent on how [...]


How to Properly Poach an Egg

Sadly, like eating well done steak, I ate chalky egg yolks for all my life.  I never knew how awesome poached eggs were until I had them at my friend Anna's house a few weeks ago.  [...]


Understanding The Creaming Method

The great thing about cooking and baking is that they're a skill. What does this mean? It means that you, yes you, and everyone else in the world can become good at it. You just need [...]