Sohla El-Waylly

Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta.

— Sohla El-Waylly

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

— Sohla El-Waylly

I think one big thing with food and race that is a hot topic is cultural appropriation.

— Sohla El-Waylly

In the 'Test Kitchen', I have a strict knife sharpening process.

— Sohla El-Waylly

When you usually think of dessert for one, its something microwaved in a mug or a precious, portioned miniature.

— Sohla El-Waylly

When my husband and I worked as line cooks in LA, we lived in a constant state of broke and tired.

— Sohla El-Waylly

The time I learned the most in restaurants was when I was alone in a basement, figuring it out on my own.

— Sohla El-Waylly

After working from home with the dogs, Ive learned of the hair splinter: when stiff dog hairs pierce the soles of your…

— Sohla El-Waylly

Once you know how to make koshari, youll never think twice about whether to save those last few scoops of rice or…

— Sohla El-Waylly

Whenever I'm cooking at home over a steamy pot, I daydream about the day I'll have a soda gun installed in my…

— Sohla El-Waylly

Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just…

— Sohla El-Waylly

Chickens that are sold whole tend to be smaller in size, ranging between two and a half and five pounds, while chicken…

— Sohla El-Waylly

Instant dashi is to dashi what a bouillon cube is to chicken broth. While dashi is subtle and subdued, instant dashi is…

— Sohla El-Waylly

A great immersion blender - also known as a hand blender or stick blender - can complement a well-equipped kitchen, offering a…

— Sohla El-Waylly

Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more…

— Sohla El-Waylly

Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up and dipped into hot…

— Sohla El-Waylly

Ginger is often called a root, but it is actually a rhizome, which means it is an underground stem that sends shoots…

— Sohla El-Waylly

When you mix wheat flour and water together, the proteins in the flour combine to form a gluten network. This structure is…

— Sohla El-Waylly

Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the…

— Sohla El-Waylly

Ive found my way into a life surrounded by food people, which often leads to intensely passionate conversations about nonsense: deep-dives on…

— Sohla El-Waylly

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups…

— Sohla El-Waylly

So when I was tasked with developing a zucchini fritter recipe even I could love, I stole a trick from my mother's…

— Sohla El-Waylly

A great scale should be accurate first and foremost, but also easy to clean, intuitively designed, simple to read, and convenient to…

— Sohla El-Waylly

I think of raita as just a versatile yogurt sauce to serve alongside all kinds of dishes - not just the traditional…

— Sohla El-Waylly

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

I did not develop a recipe for my mothers biryani. I tried, and I failed, and so I made my own.

— Sohla El-Waylly

Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati.

— Sohla El-Waylly

My husband is a chef, and he often brings home a lot of useless kitchen tools.

— Sohla El-Waylly

Nachos, like a California ranch-style home, should never be built more than two layers high.

— Sohla El-Waylly

Aioli is jazzy, showy, and a downright attention hog next to chill and classic mayo.

— Sohla El-Waylly

We need representation of different chefs, as well as different foods.

— Sohla El-Waylly

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

Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and…

— Sohla El-Waylly

Flan is really all about the caramel. Sure, when made right, the custard will be creamy and rich without being dense or…

— Sohla El-Waylly

Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee.

— Sohla El-Waylly

My brand is to make things harder for myself. I carry too many things at once, I volunteer to make a 12-layer…

— Sohla El-Waylly

I find the easiest way to peel ginger is to start with a vegetable peeler to remove the majority of the skin.…

— Sohla El-Waylly

When you knead youre not only developing the gluten, but youre also lining up those gluten strands into an orderly structure thats…

— Sohla El-Waylly

Biryani is a layered rice dish spotted throughout the Middle East and South Asia in countless variations depending on the region.

— Sohla El-Waylly

A ripe watermelon will have a patch, creamy yellow in color, where the melon rested on the ground. If a watermelon has…

— Sohla El-Waylly