How to Poach an Egg Perfectly: Five Methods, One Pot, and a Colander
World Egg Day turned thirty. Here is the America’s Test Kitchen colander method for poaching an egg, plus four other routes and one viral shortcut to skip.
Cast Iron Seasoning Is Baked-On Oil, Not Magic, and Soap Won’t Strip It
Seasoning is oil baked into a hard, slick coating. Here is how it forms, how to build it in the oven, which oil to use, and why soap is not the enemy.
Violet Cove Oyster Co.: The Hall of Famer Growing Oysters and Kelp in Moriches Bay
Violet Cove Oyster Co. in Moriches Bay sells to Long Island restaurants and grew New York’s first commercial kelp. Verified facts on Sue Wicks’ farm.
Dead Guitar Strings and Coated Sets
What actually wears out a guitar string, a seven-year-old set on a Gibson ES-175, a recording guitarist’s heresy, and the arithmetic of coated versus uncoated.
A Teaspoon of Diamond Crystal Is Not a Teaspoon of Morton
A teaspoon of table salt, Morton kosher and Diamond Crystal kosher can differ by more than double in weight. Here is how to swap them without ruining dinner.
One Skillet Per Job: Where Carbon Steel, Cast Iron, and Stainless Each Win
Carbon steel, cast iron and stainless steel skillets each have a job. Here is what testing says each pan does best, where it struggles, and which to buy first.
