Cooking For Engineers

Dulce de leche is a traditional South American candy that is very similar to caramel. Like caramel, it can also be prepared as a sauce simply by cooking it a little less. The "classic" recipe for d...

Food science books are all the rage these days and naturally of particular interest to readers of Cooking For Engineers. The top dog in the library is still Harold McGee's incredible work, On Food ...

On a recent trip to Napa, California to Camalie Vineyards, a family vineyard and winery owned by my friend Mark, Tina and I celebrated this year's Cabernet harvest and crush. When we were ready to ...

Last week, Tina and I visited Nate and Annie of House of Annie for an heirloom tomato tasting. They provided twenty different tomato varieties that they grew in their backyard (as well as providing...

Starting today, September 23, 2008, HP is giving away 15 laptops through 15 websites and Cooking For Engineers is one of them! You can actually participate in all fifteen giveaways to maximize your...

While preparing soft boiled eggs, I tested a variety of methods (including cooking the eggs in boiling water as the name suggests, bringing the water up to temperature while the eggs are in the wat...

My favorite way of preparing eggs is to fry them over medium. But sometimes, I like to switch it up a bit and boiling them in their shell until soft is my favorite way to do that. It's faster than ...

As a food-lover and a parent, I've attempted to educate my kids' palettes as best I can. While I doubt that I'm succeeding to the extent of the Italians, there's certainly a lot of simple things we...

I've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussions on whether or not this is the best way or the correct w...

On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant helmed by executive chef Tyson Cole. I expected some good sushi, fl...