Just because we know our way around a kitchen doesn't mean there's nothing new to learn. We're always speaking to chefs, readers, and each-other about new ingredients, techniques, and tools to add to our arsenal. Once we've gleaned kernels of genius, we immediately incorporate it into our routines, and of course, we share it with all of you. Of everything we learned this year, here's the intel we loved most:
You Can Make Tomato Sauce with a Grater
Sometimes you cave and grab sad, off-season tomatoes. Sometimes you scoop up several pounds of peak season tomatoes and really they're just meh. Sometimes tomatoes are too ugly and blemish-ridden to slice up and serve to a crowd. Doesn't matter. As we learned from chef Ashley Christensen, when life gives you unexpectedly mediocre tomatoes, make grated tomato sauce.
There's a Right Way to Cut Watermelon
Turns out, hacking at a watermelon with the colossal machete-like knife in your kitchen isn't an efficient way of getting the job done. Here's how to do it right.
There Are Different Caramel Types for Every Occasion
Here we were, living our whole baking lives without knowing how many different kinds of caramel we could #bless ourselves with. As we learned, the longer sugar cooks, the darker and richer the flavor. All of the different colors of the caramel rainbow have different applications—and you need to know them all.
The Wonders of a Cast-Iron Griddle
The cast-iron griddle's versatile, evenly heated surface crams in all the pancakes, bacon, and eggs you could want—plus makes charred, stovetop veg seem like almost effortless.
Fresh Horseradish Is Awesome
Ditch the jarred and bottled stuff and stock up on fresh, knobby horseradish root for its spicy, peppery flavor. But grating isn't enough. A pinch of salt and a drizzle of vinegar unlocks its full potential.
Stop Roasting Veggies in a Screaming-Hot Oven
Getting roasted veg super crispy super quickly will always have a place at our dinner tables, but this technique—roasting vegetables low and slow, until they're shrivel-y on the outside and custard-y on the inside—won us over this year.
How Bakery Breads Get Those Gorgeous Patterns
Bake loaves that are as Instagrammable as they are fantastic with these tips for how to make the patterns on the crustiest country loaves.
There Are Three Kinds of Brown Butter
What isn't better with brown butter? We're still waiting for the answer to that. In the meantime, these three shades of brown butter—each optimal for a different occasion—will show you its full potential. It's liquid gold.
Easy Duck Confit Is Possible
Psst—you don't need to buy several jars of pricey duck fat to confit the bird. Use this technique to render out fat from that same bird. It's easier than you ever thought possible.
Caramelize White Chocolate and Never Look Back
Think you're one of those people who doesn't like white chocolate? Try this technique and tell us that again. Nothing will be the same.