Side-by-SideTuesday, January 24, 2023Caramelized OnionsTransforming that onion from raw to melty takes time and attention, and there are many avenues to get there
Side-by-SideTuesday, December 27, 2022Searing vs. Not Searing MeatI wanted to find out if searing it first makes a difference to the texture and flavor
Side-by-SideTuesday, October 18, 2022Potato KugelWhich method yields the crispiest crust, baking in a glass dish or in disposable aluminum
Side-by-SideTuesday, August 30, 2022Freezing ChallahSo what’s the best way to prep your challah for the freezer?
Side-by-SideTuesday, August 16, 2022Kneading Ground BeefThere are many ways to get great burgers, the refrain I constantly hear and read about implores us not to knead, but I wonder if that’s valid.
Side-by-SideTuesday, July 05, 2022Oven-fried ChickenThere are days when baking schnitzel is more practical and sensible
Side-by-SideTuesday, June 07, 2022Frozen Cookie DoughI usually bake it straight from the freezer but was wondering if thawing it first would be beneficial
Side-by-SideTuesday, March 22, 2022Apple CompoteWith the endless varieties of apples at the grocery store, I wondered if using whatever apples I had in the fridge is a convenient and ideal default.
Side-by-SideTuesday, February 22, 2022Pulled BeefLet’s explore how second-cut brisket (the default) does against kolichel.
Side-by-SideTuesday, January 25, 2022Orange Bundt CakeFor me, taking out my mixer requires a very compelling reason. Does a Bundt cake count as one?
Side-by-SideTuesday, December 28, 2021The Clearest Chicken SoupBut what about skimming the foam as it bubbles to the surface? Can we ignore the task, or will it compromise the clear broth we’re after?