We roasted the same potatoes five ways. Here's what makes them crisp.
Raw, parboiled, roughed up, alkaline water and preheated fat: a side-by-side test of the steps in every roast potato recipe, and which ones matter.
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Tuesday Table is an independent home-cooking magazine: weeknight recipes, technique explainers and kitchen tests, written by cooks who test everything twice.
A 35-minute red lentil dal that tastes like it took all afternoon
Split red lentils, a pot of water and a two-minute tempering of spices in hot ghee. Why the tadka goes in last and why it matters so much.
Brown butter, and the eight places we now put it
How to brown butter without burning it, why it tastes the way it does, and where it earns its place: pasta, vegetables, cookies and cornbread.