Spatchcocking, or butterflying is a technique used for poulty and game where you split the backbone of a bird and flatten it out before cooking, so that all parts of the bird cook at the same time. It makes the bird quicker to cook and lends itself to marinading.
Melissa Clark makes steamed clams with fresh tarragon and minced chives in the New York Times video. + How to cook clams in oil, garlic, white wine and parsley
Melissa Clark makes the most devilish of devil’s food cakes by using two types of frosting: black pepper buttercream and chocolate fudge. Video by the New York Times.
Rick Berke, a senior editor at The New York Times, speaks with restaurant critics including Ruth Reichl and Frank Bruni about various disguises worn to conceal their identity while reviewing.
Not only do you save money by cutting up a whole chicken yourself, but you also get the backbone to make stock. Melissa Clark demonstrates how to do it in a New York Times video.
Honeybees are some of nature’s finest mathematicians. Not only can they calculate angles and comprehend the roundness of the earth, these smart insects build and live in one of the most mathematically efficient architectural designs around: the beehive. Zack Patterson and Andy Peterson delve into the very smart geometry behind the honeybee’s home.
Stephanie Warren explains, using basic chemistry principles, how dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
Here’s the science behind why some people think that coriander or cilantro tastes like soap and how to find out if you have Misophonia…
There’s something of the style of French Film Amélie in these mini-films made by HelloDenizen.