Theo Burns

18 Flips | 3 Magazines | 1 Like | 9 Following | @tburnsiv | Keep up with Theo Burns on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Theo Burns”

The Food Lab Turbo: 3 Grilled Pizzas With Grilled Vegetables

The KettlePizza Baking Steel combo set may have forever changed the way I make pizza outdoors (or pizza period, for that matter), allowing me to achieve wood-fired-oven-level temperatures and results on my Weber kettle, but that doesn't mean that standard grilled pizza doesn't make its way onto the …

The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.<p>As …

Serious Entertaining: Grilled Cheese Roll-Ups for a Crowd

More<p>All About Cheese<p>Everything you need to know about eating and cooking with curds<p>I'm not going to try to pretend to take credit for this genius idea—I saw it late the other night during my daily pre-bedtime bath (not to be confused with my daily post-wake-time bath) on the foodporn sub-Reddit and …

Sous Vide 101: Pork Belly Buns

Thick-cut braised-then-crisped pork belly is one of the easiest things in the world to cook. Seriously. You could throw the pot of it in a low oven, leave, find all 96 stars in Super Mario World, head out to a Star Wars marathon—including the episodes-that-shall-not-be-named—come back, and you'd</i> …

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

More<p>Eggs<p>Buying tips, techniques, and recipes, no matter how you like them.<p>Let's start off by saying that despite the title of this post, sous-vide eggs are a misnomer. Slow-cooked eggs would be a more apt description. Very, very slow-cooked eggs even better. It's only through association with the …

The Food Lab: The Best Caesar Salad

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at …

Dinner Tonight: Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>Chinese black bean sauce has the power to make anything it touches taste meatier and more robust. More importantly, it does this almost instantly, without any long simmering required. This is especially …

Sous Vide 101: Double Cut Pork Chops

With the sudden uptick of inexpensive home sous-vide cooking options hitting the market, it seems like a fine time to revisit our Sous-Vide 101 series with a few more recipes. First up, <b>double-cut pork chops</b>.<p>Pork is a prime candidate for sous-vide cooking, and thick-cut pork doubly so. Why? Well, …

lots of @kendra_scott for everyone! #shophop #styleweek10

5 Easy Umami Boosters, from Momofuku Culinary Lab

Give food—any food!—a flavor boost with these 5 easy-to-find ingredients recommended by the Momofuku Culinary Lab<p>When <i>Wired</i> asked us to help with their food issue, we didn't have to think twice. After all, they might have had the last word on all things tech, but we have a test kitchen. Then we …

The Food Lab Turbo: Super Simple Gazpacho

A couple of years ago, I produced what was possibly the most time consuming gazpacho recipe ever. It involved salting vegetables in advance to draw out flavorful internal liquids, freezing the vegetables to break down their cell structure, and pureeing them with bread soaked in vegetable juice and …

40 Boneless, Skinless Chicken Breast Recipes That Are NOT Boring

No dry, flavorless chicken here—you'll want to make everything from crispy cutlets to flavorful soups.<p><b>Chicken breast may be everyone's go-to lean protein</b>—but, man, can it be <i>boring</i>. Too often it's an overcooked afterthought, sautéed and tossed into pasta or tumbled over some greens. Nobody likes …

Cooking

How to Make Texas-Style Smoked Brisket in a Gas Grill

Making a real Texas-style smoked brisket will take all day, but it's eminently doable (even in a gas grill), and you can demand everyone call you "pitmaster"<p>In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant …

How to Make Preserved Lemons at Home

Step-by-step instructions for making your own preserved lemons at home, according to Rolf and Daughters chef Philip Krajeck<p>We love using preserved lemons in the <i>BA</i> kitchen, and Rolf and Daughters chef <b>Philip Krajeck</b>'s recipe makes the best we've ever tasted. They take 10 minutes to prep and need only …

Recipes

Make This Now: Savory French Toast With Garlic and Parmesan

More<p>Breakfast<p>Everything you need to make the most important meal of the day delicious.<p>A couple weeks ago when we were driving through Austin, we stayed with a friend who said that his go-to weekday breakfast is savory French toast. <i>Wait, what?</i> I asked him. <i>Am I the only person in the world who's</i> …

Deep Cuts: How to Make Chicken Tikka Masala at Home

<b>Editor's Note:</b> Deep Cuts serves up popular existing recipes from our archives.<p>Great chicken tikka masala starts with great tandoori chicken. We're talking chicken with a deeply charred, smoky crust, a tender, juicy texture, and deep flavor from its yogurt and spice-based marinade. Is it possible to …

Ask the Food Lab: Do I Really Need To Reduce Wine Separately?

"Do I really need to reduce wine separately?"<p>I was just watching an America's Test Kitchen episode in which they said to reduce a wine/port/red wine vinegar mixture till syrupy, then add chicken stock. I couldn't help wondering why that's any better than adding the chicken stock initially and …

Use Popeye's Chicken Nuggets to Make Awesome Homemade Chinese-American Food

I want to preface this post by saying this idea was not mine, and in no way can I claim credit for it. That said, I can't remember the name of the fellow who gave me the idea. Let me explain:<p>A couple weeks ago I was at the book launch party for <i>Mission Street Food</i>, a great new book by the …