We need representation of different chefs, as well as different foods. — Sohla El-Waylly Copy Share Image
Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at… — Sohla El-Waylly Copy Share Image
Aioli is jazzy, showy, and a downright attention hog next to chill and classic mayo. — Sohla El-Waylly Copy Share Image
My husband is a chef, and he often brings home a lot of useless kitchen tools. — Sohla El-Waylly Copy Share Image
It can be easy to brush off appearances as unimportant, but tableside presentation is a big part of a baking dishs appeal. — Sohla El-Waylly Copy Share Image
I did not develop a recipe for my mothers biryani. I tried, and I failed, and so I made my own. — Sohla El-Waylly Copy Share Image
Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati. — Sohla El-Waylly Copy Share Image
When my husband and I worked as line cooks in LA, we lived in a constant state of broke and tired. — Sohla El-Waylly Copy Share Image
Flatbreads are common throughout India, Bangladesh, Pakistan, and Nepal, and have countless incarnations, from chewy, whole wheat roti to puffy, deep-fried bhatura. — Sohla El-Waylly Copy Share Image
Unlike chicken, duck breast has a hue and texture akin to that of red meat and is safe to consume medium-rare, so… — Sohla El-Waylly Copy Share Image
Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isnt the chicken shawarma or… — Sohla El-Waylly Copy Share Image
The standard nine- by 13-inch baking pan is essential for every kitchen. This is the perfect vessel for bubbling casseroles, cheesy lasagnas,… — Sohla El-Waylly Copy Share Image
Scales aren't just for all the would-be pastry wizards out there, either. They're a necessary tool for any serious cook as well,… — Sohla El-Waylly Copy Share Image
Once cooked, unripe green plantains have the dense, starchy texture of taro. They are traditionally braised, fried, or mashed. A green plantain… — Sohla El-Waylly Copy Share Image
If you want to step up you mashed-potato game, regardless of whether you like them fluffy or creamy, a food mill or… — Sohla El-Waylly Copy Share Image
An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and… — Sohla El-Waylly Copy Share Image
The base of raita is traditionally unstrained whole-milk yogurt, but I like to break away from convention and reach for whatever fermented… — Sohla El-Waylly Copy Share Image
Lightweight and slim, immersion blenders can appear to have all the grit of a Bichon Frise, but the reality is that they're… — Sohla El-Waylly Copy Share Image
Great basmati is golden in color, smells floral and nutty, and can withstand the long cook time of this process. As an… — Sohla El-Waylly Copy Share Image
Instant dashi is also the key ingredient to these savory dinner oats, which I developed specifically to showcase this powerful powder. Someone… — Sohla El-Waylly Copy Share Image
Definitive statements get people riled up, which is why I usually moonwalk away from them, but here goes nothing: You cant eat… — Sohla El-Waylly Copy Share Image
A ricer looks a lot like a giant garlic press and works in pretty much the same way. It comes equipped with… — Sohla El-Waylly Copy Share Image
At home Im usually cooking for two, and sizzle platters let me make the most of my limited oven space. Because I… — Sohla El-Waylly Copy Share Image
With a small wire rack set inside your sizzle platter, youve got the perfect setup for dry brining one or two portions… — Sohla El-Waylly Copy Share Image
Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. — Sohla El-Waylly Copy Share Image
If youre serious about cooking, baking, or life in general, then you need a scale. — Sohla El-Waylly Copy Share Image
I think one big thing with food and race that is a hot topic is cultural appropriation. — Sohla El-Waylly Copy Share Image
A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how… — Sohla El-Waylly Copy Share Image
Soon I was using the fish weight for everything. I crushed boiled Yukon golds for the ultimate crispy-crunchy smashed potatoes. I struck… — Sohla El-Waylly Copy Share Image
Normally, the path is you get mentored by a chef and they take you under their wing and then they help you… — Sohla El-Waylly Copy Share Image
My mother is cursed with making the best biryani in town. I know everyone says that about their mothers cooking, but this… — Sohla El-Waylly Copy Share Image
Koshari is a cozy pile of warm carbs - traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together - smothered in… — Sohla El-Waylly Copy Share Image
Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding it over itself… — Sohla El-Waylly Copy Share Image
I like it when you walk in a restaurant and all the walk-ins are down and everything is rotten. That gives me… — Sohla El-Waylly Copy Share Image
The most important quality of an immersion blender is its ability to blend things. In a perfect world, an immersion blender would… — Sohla El-Waylly Copy Share Image
Queso, homemade or not, is my cheese of choice. It stays saucy even at room temperature, which means I can eat at… — Sohla El-Waylly Copy Share Image
My all-time favorite way to use for instant dashi is to simply boil potatoes in it, simmering the water all the way… — Sohla El-Waylly Copy Share Image
A mountain of nachos might look fun - but at what cost?! Only the outermost layer gets topping love, while everything underneath… — Sohla El-Waylly Copy Share Image
Sunday morning, while the neighbors were whipping up pancake batter, I watched my mom effortlessly roll out smooth dough, smear it with… — Sohla El-Waylly Copy Share Image
An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and all around… — Sohla El-Waylly Copy Share
The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains… — Sohla El-Waylly Copy Share
Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more even cooking… — Sohla El-Waylly Copy Share
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water,… — Sohla El-Waylly Copy Share
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just like a… — Sohla El-Waylly Copy Share
After working from home with the dogs, Ive learned of the hair splinter: when stiff dog hairs pierce the soles of your feet. — Sohla El-Waylly Copy Share
Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the two incompatible… — Sohla El-Waylly Copy Share
A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know… — Sohla El-Waylly Copy Share
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then… — Sohla El-Waylly Copy Share
The 'Test Kitchen' is really fun as long as you play your role, and I didnt like the role I was put in. It… — Sohla El-Waylly Copy Share
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash… — Sohla El-Waylly Copy Share
I painted my pantry door with Rust-Oleum chalkboard paint months ago because I wanted my kitchen to look like a fancy pub. Working from… — Sohla El-Waylly Copy Share
Whole watermelons will keep in the fridge for about a week with no negative consequences for the texture or flavor, while cut pieces are… — Sohla El-Waylly Copy Share
Unlike food mills, stand mixers, or even the humble potato masher or whisk, the potato ricer breaks down a potato into a smooth and… — Sohla El-Waylly Copy Share
The base of raita is traditionally unstrained whole-milk yogurt, but I like to break away from convention and reach for whatever fermented dairy I… — Sohla El-Waylly Copy Share
