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This delicate jelly is a wonderful accompaniment to cold veal, fish dishes and chicken.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.