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
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
If youre serious about cooking, baking, or life in general, then you need a scale. — 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
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
