Journal

Long-form posts from the test kitchen.

Technique deep-dives, equipment thoughts, and stories behind the recipes. Members get every post a week early.

How to Sear a Steak in Cast Iron Like a Steakhouse

A cast iron pan and 25 minutes will get you a deeper crust than most steakhouses serve. Here is the method we teach in the test kitchen.

A day-by-day guide to bringing a new sourdough starter to life. By Sunday night you will be ready to bake your first loaf.

You cannot fully replicate restaurant wok hei at home, but you can get 80 percent there. The trick is in the prep.

Three classic emulsions, three slightly different approaches, one core principle to make any of them in 5 minutes.

Jim Lahey changed home baking with one recipe. We tweaked the timing for modern flour and our test kitchen ovens.

There are three numbers and one word that tell you almost everything you need to know about a knife. Here is how to spot them.

A plain English explainer on how the free trial works, what we charge, when we charge it, and how to cancel any time.

These are the dry goods, oils and bottles that let us cook any cuisine on a Tuesday night without a grocery run.

A short tour of the most useful cuts of beef, pork and lamb and which dishes they were made for.

Five great desserts where a whisk and a bowl beat the stand mixer. Save yourself the cleanup.