
Articles
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2 weeks ago |
nytimes.com | Maki Yazawa
When a flying bug comes my way, rational thought goes out the window. With high-pitched squeals and eyes shut, I’ll bat the air, hoping to hit a line drive with the helpless creature. But more often than not, it’s a swing and a miss. So you can imagine my horror when my indoor plants became infested with hundreds, if not thousands, of fungus gnats in the summer of 2020. My batting average was as low as my mental state as I unsuccessfully feuded against a swarm of tiny flies for weeks.
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2 weeks ago |
nytimes.com | Maki Yazawa
Barbecuing can be polarizing. Some may say it’s sacrilegious to put barbecue sauce on brisket. Others may tell you that the type of wood you use to smoke meat doesn’t matter (unless you’re talking about mesquite). In South Carolina, a pulled-pork sandwich isn’t complete without a slather of mustard-based barbecue sauce.
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2 weeks ago |
nytimes.com | Maki Yazawa
When it’s boiled, an ear of corn is mildly sweet and tender. But frankly, if you don’t add a pat of butter and a sprinkle of salt, it can also be pretty darn bland. Yet when corn is grilled, it’s the hottest commodity at a cookout. That’s because grilling at high temperatures initiates the Maillard reaction, which transforms previously pale, insipid kernels into toasty, smoky, caramelized delights with enough flavor and depth to be served plain — no butter or salt required.
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1 month ago |
nytimes.com | Maki Yazawa |Caroline Mullen
Wire grill brushes are tried-and-true workhorses for cleaning your grates. But they might come with a caveat: If precautions aren’t taken, errant wire bristles could potentially wind up in your food. According to a 2016 study, approximately 1,700 injuries due to ingested grill-brush wires resulted in trips to the ER between 2002 and 2014.
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1 month ago |
nytimes.com | Maki Yazawa
When a cast-iron skillet is properly taken care of, it can last a lifetime. But cast-iron cookware isn’t invincible. Despite seeming like an indestructible kitchen workhorse, a cast-iron pan can be highly susceptible to fluctuating temperatures, such as when you put a cold skillet on a hot grill. So preventing thermal shock (a drastic temperature change that can wreak havoc on even the sturdiest cast-iron cookware) is crucial.
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