Olivia Bennett 
How to make hollandaise sauce that does not break comes down to three things: keep the yolk base between 130-140F (55-60C), pour the melted butter in a slow thin steady stream, and whisk constantly so the fat never pools. Get those right and the sauce stays glossy and coats a spoon like cream. You need … Read more
Poaching an egg without frying it takes about five minutes and needs nothing more than a saucepan, water and a slotted spoon. Heat the water until small bubbles rise, add a tablespoon of white wine vinegar, stir a gentle whirlpool, slide a cracked egg in from a cup, cook it for three minutes and lift … Read more
The trick to learning how to make brunch for a crowd without stress is doing almost nothing on the morning of the event. Shop and cook the night before, pick one dish as your hero, and set everything on a buffet so guests serve themselves while you stay at the table. Most of the work … Read more
To cook a steak in a cast iron skillet, preheat the pan for 5 to 10 minutes on medium-high heat, coat it with a high-smoke-point oil, then lay a dry, well-salted steak away from you and leave it untouched for 2 to 4 minutes per side. Baste with butter and herbs, verify the temperature, then … Read more
Restaurant food tastes better because kitchens cook hotter, season harder, and serve on time. Why restaurant food tastes better than home cooking comes down to five things: more salt, more fat, real browning, a long-built sauce underneath, and food that hits the table at its peak. None of them need a secret ingredient. Almost all … Read more