I recently made chili for the first time, but instead of giving you the recipe, I’d like to discuss the components of chili to get a better understanding of what it is and how it’s made.
The recipe I followed was fairly simple (All-American Beef Chili from the America’s Test Kitchen Family Cookbook).  I’ve also looked [...]

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This first time I tried to cook cauliflower (see my puréed Indian cauliflower soup) I butchered the cutting of the cauliflower.  I was cutting straight into the florets (the bumpy outside), creating a huge mess of broken pieces and crumbs.  Now this didn’t end up mattering, since the soup was puréed, but still, I looked [...]

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Here is a video on how to dice butternut squash.

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Here are three techniques that can enhance or change the flavor of your chicken, beef, fish, veal, or vegetable stocks.

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An interesting anecdote from McGee:
Back in the late 18th century and early 19th century, the time of Brillat-Savarin (who sounds like an interesting guy), people would hang their game meat for days or weeks, until it began to rot.  This both tenderized it and increased its gamy flavor.  This was known as mortification or faisandage.
From [...]

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