Joe Ray

[ad_1] I love cooking with Mom. Food is a big thing in our family, but my cooking and so much of how I think about it comes straight from her.…

[ad_1] It’s been a good year for cookbooks, almost as if authors had a couple of years of pent-up brilliance just waiting to burst forth. (I wonder why?) In fact,…

[ad_1] As my pro-level-home-cook friend Shannon says, “I can’t imagine doing serious stuff in ceramic.” It was time to break some eggs. On and off for several months, I cooked…

[ad_1] News of new coffee-brewing methods can sometimes feel tinged with a bit of wackiness. The glass spheres and bubbling water of siphons spring to mind, or the semi-risqué looking…

[ad_1] In my kitchen, with those two pots of hot oil ready to roll and a sheet pan full of chicken, things did not go as planned. Like a movie…

[ad_1] There’s nothing wrong with my SodaStream, but it’s been looking a bit long in the tooth lately. It’s a Jet model that’s gotta be around 10 years old and…

[ad_1] You know where this is heading. About 10 minutes before the end of the first cycle I ran, I heard a gurgle then a splash were there wasn’t supposed…

[ad_1] America’s Test Kitchen has a huge archive of excellent, tested recipes, and it frequently cherry-picks from them to make specialized cookbooks. Across the board, these books are smart and…

[ad_1] My Cuisinart toaster has performed beautifully for the last 10 years. Only recently have I wondered whether it’s showing signs of age, perhaps not toasting quite as efficiently as…

[ad_1] I also noticed something funny that I cross-referenced with Elisabeth, showing her a few of the meals Chang features in the book—descriptive instruction with mostly quantity-less ingredients (cleverly underlined…

[ad_1] I’m not a big fan of air fryers, and as someone who makes beef a rare treat, you can imagine my reluctance to air-fry a steak. The recipe, however,…