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Andrew Schloss

  • Magazine

    The Science of Chocolate Ganache

    Fat and water don't usually mix, but they do when chocolate meets cream. Here's how the delicious magic happens.

  • basic chocolate ganache
    Recipe

    Simple Chocolate Ganache

    The ratios in this recipe give you a medium-consistency ganache perfect for glazes and cake fillings. Once ganache is melted and smooth, you can flavor it with brandy, fruit liqueur,…

  • Recipe

    Basic Rice Pilaf

    It’s easy to tailor a rice pilaf to your taste. For example, add minced garlic or other aromatics with the onion, and fold in fresh herbs just before serving.

  • 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…

  • Magazine

    Roasting a Perfect Turkey

    Our food science experts explain the secrets to cooking your Thanksgiving turkey.

  • 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…

  • Magazine

    The Science of Baking Cookies

    David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.

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