In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.

Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.

Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and browning, to the point of a near-char, in order to intensify their sweetness and bring out their unique nutty flavor without turning them overwhelmingly sulfurous.

Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly and store plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms.

A fridge is basically just a big, cold box with a few shelves in it, right? Well, that's true, but where you store food in the fridge can have quite an impact on its shelf life.

Over the years, I've discovered that lessons in cooking come in two forms. There are the lessons that you never fully learn; skills that you get better and better at, but never quite perfect. Then there are the lessons that you only need to learn once because the results of not following them will literally scar you for life.

Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.

No matter how many great things you say about Jacques Pepin, there's always more. Through his books and videos, he taught me the importance of technique in the kitchen, but, more significantly, he showed me what it means to be a great teacher and educator.

Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy access to the things you reach for most - should be a top priority.

I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.

There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.

Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you're rewarded with one of the most delicious vegetables around.

There was a lightbulb moment as soon as I walked in the kitchen and started working. I love the physical action. I love the whole idea of feeding people and bringing people together over food. I love the craft involved.

A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.

Good knife skills are lessons you learn over time.

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?

I don't cook. I love to eat. I love to go to the restaurants.

My mom, she's a great cook. You know, pirogue, borscht. I love borscht, and I love Pilemeni, meat dumplings.

I love to cook. I love having friends over and family. I am definitely a feeder - I feed everybody. I am jumping around the kitchen like a crazy woman.

I love teaching.

In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.

Running a business anywhere isn't easy.