Publisher's Synopsis
Does searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you actually pronounce dacquoise, and what on earth is it? This book captures all the questions our test cooks have worked through in their quest to determine the best way to do everything in the kitchen, and it does so in a fun, hip, but still very practical way. It's a real challenge to figure out who's right and who has no idea what they're talking about when it comes to cooking. We are used to being able to simply Google any kitchen question--no matter how strange--the moment it arises, but how do you know you're getting the best (or even the right) answer? Silence all the noise and avoid confusion by going straight to America's most trusted cooking magazine. This book is both an engaging read from cover to cover and a go-to reference guide to keep close at hand in the kitchen as you cook.
