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David Joachim

  • 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

    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…