What a Short-Order Cook Knows About Timing
Short-order cooking is a craft of sequence: start the slow item first, hold what can wait, finish everything together. The same habits will fix your Sunday breakfast.
Restaurant and Bar Sales Rose 1.1% in September, Far Outpacing Grocery Stores Over the Year
In the news: Census data show restaurant and bar sales up 1.1% in September and 7.0% in a year, but gas prices and menu prices muddy the picture. What it means for diner regulars.
Twice-Fried Hand-Cut Fries: Two Temperatures, One Good Reason
Cook fries once at a lower heat to soften the inside, then again at a higher heat to crisp the outside. Here is the method, with oil safety and the mistakes to avoid.
Over Easy to Basted: A Plain-English Glossary of Egg Orders
Sunny-side up, over easy, over medium, basted, scrambled soft: what each egg order means on the griddle, what changes in the pan, and what to say when you want it your way.
Menus Are Rising Nearly Twice as Fast as Grocery Bills, September Prices Show
In the news: September’s consumer price report shows restaurant prices up 3.5% over the year while grocery prices rose 1.8%, and what the gap means for diners and owners.
Stovetop Rice Pudding, the Way the Dessert Case Used to Do It
Rice, milk, sugar and patience. A stovetop rice pudding takes about forty minutes of low simmering and rewards you with creamy, spoonable comfort straight from the pot.
