The Maillard Reaction and the Diner Flat-Top
Maillard found the browning reaction in 1912. A steel flat-top, a dry surface and two temperature limits explain why a diner griddle browns food as it does.
ThermoWorks ThermoPop 2 Review: Is a $39 Instant-Read Thermometer Enough for Diner-Style Cooking?
A desk-research review of the ThermoPop 2 instant-read thermometer: specs, reviewer findings, limits, and whether it suits burgers, chops and fried chicken at home.
Pan-Fried Pork Chops with Applesauce
Brine, sear, roast and rest: a pan-fried pork chop method with homemade applesauce, USDA doneness numbers, and the reasoning behind each step.
Horlick’s Malted Milk: From Baby Food to Soda Fountain
Malted milk began as an 1883 patent for an infant and invalid food. How the Horlick brothers’ powder reached polar tents, drugstores and the soda fountain.
Nordic Ware Half Sheet Pan Review: Why Test Kitchens Keep Buying This Plain Aluminum Tray
A desk-research review of the Nordic Ware aluminum half sheet pan: what America’s Test Kitchen found, how it handles warping, and how it fits diner-style home cooking.
Chocolate Malted
A chocolate malted done properly: malted milk powder, a three-to-one ice cream ratio, softening tips and spindle mixer technique, built from sourced methods.
