David Joachim
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RecipeGrilled 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…
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RecipeSriracha 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…
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RecipeHalf-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…
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MagazineThe Science of Baking Cookies
David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.
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MagazineThe Science of Pressure Cookers
These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.
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ArticleThe 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.
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ArticleThe Science of Vinegar
This pantry staple is one of the most useful ingredients in your kitchen. Here’s why.
