Kitchen
How to Season a Cast-Iron Skillet So It Stays Smooth
Seasoning cast iron takes oil, heat and one step most people skip: wiping the oil off. Here is the oven method, everyday care, and how to fix sticky, rusty or flaking pans.
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Ingredients
Buttermilk Substitutes That Work, and When to Use Each
Out of buttermilk? Milk with lemon juice or vinegar works in most recipes. Here are four substitutes with exact ratios, and which one to pick for pancakes, biscuits, cakes and marinades.
Techniques
How to Tell When Your Pan Is Hot Enough
The water-drop test, how oil looks when it is ready, how long each kind of pan needs to preheat, and the foods that do better starting in a cold pan.
Techniques
How to Sear Meat for a Deep Brown Crust
Why seared meat browns or turns grey, and how to get a deep crust every time: dry the surface, heat the pan, leave room, and wait for it to release.
Recipes
Weeknight Ground Beef and Bean Chili
A one-pot ground beef and kidney bean chili that feeds 6 in about an hour, with how to brown the beef properly, why to toast the spices, and storage tips.
Recipes
Fluffy Buttermilk Pancakes
Thick, tender buttermilk pancakes in 30 minutes, with the two habits that keep them fluffy, how to tell when to flip, a buttermilk substitute and allergen swaps.
Recipes
Simple Roast Chicken With Crisp Skin
A whole chicken roasted at 425°F (220°C) for crisp skin and juicy meat, with a dry-salting step, where to put the thermometer, a quick pan sauce and how to carve.
