Recipes

  • From soy sauce to Sriracha, the evolution of sauces

    What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.

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Video: How to slice an onion

Contributor Francis Lam demonstrates how to slice an onion and not your fingers.