Homemade Root Beer
By Kate PaynePhotography by Jo Ann Santangelo I grew up in the Southwest, and as much as I thought I wasn’t a creature of my
Techniques
How to Make Custard
By Laura SawickiPhotography by Carole Topalian I’m a professional pastry chef, so I know the difference between a crème brûlée, crème caramel and crème anglaise—all
Culture Club
By Elif Selvili Photography by Whitney Arostegui What happens when good-natured bacteria meets warm milk? Yogurt! Or yoghurt, yoghourt, yogourt or yogurt (based on the archaic
On a Roll
By Kate Payne Photography by Jo ann Santangelo For many years, my income map has included caring for children—from the just-months-old to the too-cool-for-school teenager. Last
A Little Sour
By Kate Payne Photography by Jo ann Santangelo Last fall, my small garden was fraught with neglect after book-touring events took me everywhere, it seems,
Tamales y Tradicion
By Laura Cottam Sajbel Photography by Nuri Vallbona Steaming pork, chiles, beans and masa (dough) permeate the humid air with the distinctive aroma of Mexican
Yes, We Can
By MM PackPhoto courtesy of TAMU Cushing Memorial Library and Archives For thousands of years, humankind has preserved foods. Via dehydration, heating, cooling, freezing, fermenting,
Making Ginger Beer
By Kate PaynePhotography by Jo Ann Santangelo My love of bubbly water began overseas with the confusion over how to answer a waiter when asked
The Mother Sauces
By Jen JacksonPhotography by Jenna Noel When I was in culinary school, once we had an adequate understanding of mirepoix (sautéed onions, carrots and celery),
Fats and Oils
By Elizabeth WinslowPhotography ©iStockphoto.com/ Robyn Mackenzie Of all of Julia Child’s words of culinary wisdom, my favorite edict is perhaps: “Fat gives things flavor.” In her
Potato Gnocchi
By Will PackwoodPhotography by Jenna Noel A little over a decade ago, gnocchi was an unpronounceable word with an even more confusing meaning. Today, gnocchi
Making Pie Crust
By Terry Thompson-AndersonPhotography ©iStockphoto.com/ Robert Linton I attended a culinary school that, at the time, taught a classic French curriculum. That meant no food processors,
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