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David Joachim

  • 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…

  • 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.

  • Magazine

    The Science of Pressure Cookers

    These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.

  • 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.

  • How-To

    The Science of Grilling Burgers

    Summer’s most iconic sandwich, demystified. 

  • Article

    The Science of Nonstick Cookware

    Here’s what you need to know about how it works, how to use it, and how to care for it. 

  • Article

    The Science of Vinegar

    This pantry staple is one of the most useful ingredients in your kitchen. Here’s why.

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