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February 2002

  • Recipe

    Chocolate-Hazelnut Truffles

    These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the…

  • How-To

    Customizing Flavors with Onions

    All onions are not created equal. The type of onion, the way it's cut, and the way it's cooked all affect the flavor and texture of a finished dish in…

  • How-To

    Easy Pizza Dough to Make and Freeze

    If you have flour, a food processor, and 15 minutes, you can make pizza dough for tonight, tomorrow, or next week

  • Article

    Host a Bona Fide Wine Tasting

    Doing it right—with tasting mats, a lineup of glasses, and a theme—provides focus and a lot of fun

  • Article

    Cooking with Blue Cheese

    Savor the distinctive flavors of blue cheese in five great recipes—for salads, tarts, and sauces

  • Article

    Keep Dried Mushrooms On Hand for Extra Flavor

    Dried mushrooms can perk up a meal in a hurry. In this short article, Molly Stevens explains how to reconstitute them for best flavor.

  • Article

    Tart vs. Galette

    In this short article, contributing editor Molly Stevens discusses tarts, galettes, and pies. These terms are often used interchangeably, but strictly speaking don't mean exactly the same thing.

  • Article

    The Culinary Wizardry of Wine and Alcohol

    Food scientist Shirley Corriher explains the role of wine and other alcoholic beverages in cooking.

  • How-To

    Mellow Garlic without Roasting

    Cooking garlic slowly in olive oil gives it a gentle flavor and smooth, rich texture without the sticky, gooey mess

  • Article

    Which Cornmeal Is Which?

    In this short article, contributing editor Molly Stevens examines the many faces of cornmeal.