I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure… — Samin Nosrat Copy Share Image
I love a Yorkshire pudding. It's basically pancake batter that's fried in beef fat and puffs up; it's like you can't go wrong. — Samin Nosrat Copy Share
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Copy Share
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients. — Samin Nosrat Copy Share
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a… — Samin Nosrat Copy Share
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius… — Samin Nosrat Copy Share
There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me, reluctant recipe… — Samin Nosrat Copy Share
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that… — Samin Nosrat Copy Share
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for… — Samin Nosrat Copy Share
The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous… — Samin Nosrat Copy Share
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet.… — Samin Nosrat Copy Share
The higher a flour's protein content, the more structure and elasticity it will lend a dough. — Samin Nosrat Copy Share
“The distribution of salt throughout food can be explained by osmosis and diffusion, two chemical processes powered by nature’s tendency to seek equilibrium, or… — Samin Nosrat Copy Share
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. — Samin Nosrat Copy Share
