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David Joachim

  • Recipe

    Reverse-Sear Grilled Steak

    The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…

  • Magazine

    The Science of Maceration

    Giving fruit a good soak can bring out its best

  • Recipe

    Bourbon-Macerated Stone Fruit

    By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…

  • Recipe

    Vietnamese Spareribs with Chile and Lemongrass

    Like other Vietnamese restaurants, Nam Phuong in Atlanta serves pho, but their ribs are the best thing on the menu. The meat is tender with a crackly exterior. Nam Phuong…

  • Recipe

    Tacos al Pastor

    These pork-and-pineapple tacos are called al pastor because missionaries came from Jerusalem to Mexico and brought their Middle Eastern foodways with them. Over time, tacos al pastor became one of…

  • Recipe

    Grilled Pork Tenderloin with Green Peppercorn Sauce

    Classic steak Diane is served with a sauce of sautéed and cooked-down onions, garlic, whiskey, stock, cream, and crushed green peppercorns. Unlike black peppercorns, the green ones have a bright…

  • Recipe

    Sriracha Sauce

    This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth…

  • Recipe

    Half-Sour Dill Pickles

    These crisp, tangy, low-salt pickles, known as “half-sours” in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the…

  • Article

    The Science of Cooktops

    Here’s what you need to know about how they work.

  • Article

    The Science of Salt

    The kitchen’s most popular seasoning and how it works.