Kakuni is a classic Japanese dish featuring tender, melt-in-your-mouth pork belly simmered in a sweet-savory soy sauce broth. Its name translates to “square simmered,” reflecting the dish’s shape and ...

One of the questions guests often ask chefs about the way we cook is how we create flavors that are so vivid and intense. Well-cooked food does, indeed, often deliver bright, clearly focused tastes in ...

Almost everyone has heard a horror story about old-fashioned pressure cookers. Tales about exploded pots of green beans and steam burns abound, and many people remember the scary and noisy jiggle-top ...

I get the appeal of pressure cookers: They’re one-pot wonders, set-it-and-forget-it appliances that make food quickly. But before I researched this piece, I was also skeptical of them (I have been ...

A solid step forward. Using induction heat and pressure cooking, this model makes better rice than most restaurants, and it requires almost no effort or skill. Like its predecessors, it also has ...

In every kitchen, the pressure cooker stands out as both a time-saving hero and, at times, a source of unease. Known for tenderizing the toughest meats and cutting cooking time in half, this humble ...