The Journal
Essays, technique notes, and travel letters from our kitchen team. A new post every other week.
The Case for Cooking With Less Oil: Technique Over Marinade
Most home cooks reach for oil when they should reach for heat. Here is our three-pan test that changed how we sear every protein in the kitchen.
How to Read a Pasta Box Like a Chef
From bronze die to protein content, a good pasta choice is the difference between a great plate and a soggy one. Here is what to look for.
Sourdough Without the Panic: A Letter to New Bakers
The internet will tell you sourdough is a science. It is, but it is also a feeling. Here is the one rule that saved ours.
Tomato Season: What We Buy, What We Skip
Tomato season is short and the grocery aisle is loud. Here is our annual guide to sorting the sublime from the merely red.
Three Knives, Used Daily: The Only Set You Need
Block sets are a status symbol. Three knives are a kitchen. Here is the case for a minimalist cutlery setup.
The Pasta Water Doctrine: Salt, Starch, and Science
Every Italian nonna tells you that pasta water is the secret. They are right, but not for the reason you think.
Inside Our Spice Sourcing Trip to Sicily
Every year we travel to the source of our signature spices. This is what the trip to western Sicily taught us about Calabrian chili.
The Thirty Minute Risotto Myth
We are often asked if you really have to stir risotto for the full thirty minutes. The answer, we will happily admit, is mostly no.
The Bistro Pantry: Ten Things We Always Keep Stocked
A well-stocked pantry is a cooks best friend on a Wednesday night. Here is what sits on ours.
Why We Ferment Everything: A Wild Kitchen Primer
From sourdough starter to fermented chili, our kitchen leans on wild fermentation daily. Here is where to begin at home.