Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equiva... Read More

Flavor Profile: Thai Cuisine

Thai cuisine is the most delicious of the Southeast Asian cuisines. Here is a sampling of ingredients that are commonly found in Thai dishes.... Read More

Working with Frozen Fish

Working with frozen fish isn't as bad as you think it might be. With a little preparation, you can make frozen fish taste almost as good as fresh. Almost.... Read More

Liquid Smoke Demystified

Smoke as a flavor profile element has already made its comeback; chefs who appreciate the nuances that smoke brings to a dish use it in all sorts of inventive ways. It touches a primeval cooking memor... Read More

Garlic Paste

Garlic, the same garlic that the Jews pined for in the desert, is an ever-present ingredient in any decent kitchen’s pantry. I say pantry and not refrigerator because, if you’ve ever seen ... Read More

Preparing and Cooking a #1 Rib Eye Roast

There she is, in all her beefy glory, the queen mother of roasts, the rib eye roast. I wrote an article about The Steak previously, but the whole roast from which rib eye steaks come is in a class... Read More