cooking tips

When I try to remember how I fed myself through four years of college, the best I can come up with is Cinnamon Toast Crunch, cans of chickpeas, and one particular evening when, after coming back from working in India for a summer, I prepared a curry that was so hot all my friends ate it in total silence, sweating. On a day-to-day basis, it was mostly tuna melts and late night pizza slices that sustained me.

Perhaps better than anyone, chef Jacques Pépin understands the satisfaction of improving a familiar food through technique—no tricky ingredients or gimmicky technology required.

When it comes to roasting the turkey, there’s really no higher stakes job for the host of any Thanksgiving dinner. Not only are there multiple mouths counting on the cook delivering perfectly-cooked light and dark meat, but whoever’s in charge of the main course probably hasn’t cooked more than one turkey per year of their adult life (if at all!).

Welcome to to Gravy Town. Pull up a chair, grab a ladle, and settle in. Gravy's our business and business is booming. No, seriously we reeeaaalllly love gravy at Extra Crispy HQ.

Let us talk, you and I, about butter. Butter makes everything better. It lightens your bakes, and glossifies your sauces, and is essential to your morning carbs from pancakes to toast to biscuits. I like salted butter melted into my morning slice, and chilled sweet cream unsalted on fresh rolls with dinner.

Don’t know what to do with that ingredient you only used once and has now been living in your pantry for months? Or looking for a new way to use an ingredient you simply can't get enough of?