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tipstools videos 2008 04 how to measure dry and wet ingredients
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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day.
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Cooking
Our motto is A.B.S. = Always Be Sprinkling
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The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
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Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
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Salting draws excess moisture from the cucumbers and seasons them simultaneously.
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Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
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techniques
Food stylist Rhoda Boone discusses what's in her professional toolkit, from salts, scissors, and spoons to Evian misters, Q-Tips, and even Windex
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Who you callin' tart?
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Culture
Here's 10 clever, witty tip jars that make us laugh—and earn baristas an extra buck
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A flavorful brine is the one and only path to truly succulent roast turkey.
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The essential points you need to know about the veg you will be eating for the next four months.
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You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
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Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
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For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.
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Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
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Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.
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TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.
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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
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