100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked : The Salt : NPR A tower of profiteroles like this one, known as croquembouche, was created in France to celebrate Maillard, the man credited with identifyin.
Turkey Brining Secrets with Alton Brown - from "Good Eats" on Food Network. Timothy has brined two turkeys every year for family and friends. If you've never eaten moist, spice infused turkey, get a bucket and learn how early Americans prepared poultry.
Whatever grows below ground, like potatoes, should be placed in room-temperature water and brought to a boil. Whatever is grown above ground, like Brussels sprouts, should be placed in boiling water and then cooked until done.