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Food Geek

  • Article

    The Deal with Bread Dough

    Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.

  • Article

    Cream of the Crop

    What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids?

  • Article

    How Eggs Provide Lift

    Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?

  • Article

    Salt: Pasta and Water

    We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?

  • Article

    It’s Only Mostly Cooked

    The techniques of blanching and parboiling seem awfully similar. Are they the same?

  • Article

    Saucy Lumps, and How to Avoid Them

    Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a…

  • Article

    The Why of the Wooden Spoon

    Recipes sometimes specify using a wooden spoon. What's wrong with plastic?

  • Article

    Slow Cooking Secrets

    Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here…

  • Article

    A New Method for Panna Cotta

    A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.

  • Article

    Ginger ale, ginger beer

    What's the difference between ginger ale and ginger beer, and is there really such a thing as a "ginger beer plant"?