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, made possible with the help of a third-party emulsifier. — Sohla El-Waylly Copy Share Image
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then slowly drizzle in oil while whisking like theres no tomorrow, before finally bedazzling with your choice… — 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
