The Steak

This wasn’t a ordinary steak. Not that steak is ordinary around here. I took great pains to ensure that this was the best.steak.ever. And now, I get to share it with you.... Read More

If You Don’t Have Margarine, Use…

Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech... Read More

Home Curing Meat

There’s a lot of mystery surrounding home-cured meats, which is sad, because not only is it easy to do, for hundreds of years it was the de facto method of preserving and storing meats. It ... Read More

Citric Acid and The Science of Meringue

There are many acids common in the kitchen, but in Israel, citric acid is the workhorse for controlling chemical reactions in baking.... Read More

Cherry Pittin’

Make the most of your early summer harvest with this simple trick to pit cherries quickly.... Read More

Oh Mother! Getting Started with Sourdough

Sourdough used to be just plain ‘bread’ as it was the only way to make bread. Archaeological evidence suggests that the ancient Egyptians knew about the rising power of yeast. Yeah well du... Read More

Watermelon Rind Pickles

A pickle, to any Member of the Tribe, is a cucumber soaked in some sort of liquid. Cucumber variety, size, vinegar vs. brine, garlic, dill, spicy, and of course, length of time for said cucumber to be... Read More

Strawberry Preserves

It’s strawberry season in Israel. Here, in the dead of winter, these plump jewels of sweetness are piled high in the stores and in the markets. Vendors are screaming “Toot! Toot! Toot!R... Read More

Culinart Kosher

Who needs pig?

Category: CK Labs