hypertext, words and more

NYTimes Cooking

  • I always look forward to Sohla El-Waylly’s tips on cooking. She is a master in culinary arts. She’s got legendary wit and has great perspectives on cooking. Sohla studied at CIA, previously had a show on Bon Appetite, went solo with her own show and now has a show on NYTimes Cooking.

    To be brief, she’s incredible. Buy her books.

    This all brings me to her Cooking 101 segment on NYTimes Cooking, on how to make perfect eggs every time. Eggs are the building block for so many recipes. It’s a unique protein that has been used in cooking for a millennia. To achieve perfection here requires some knowledge of chemistry, tame temperature on the skillet and understanding timing. All of these skills can inform your cooking in other recipes since eggs are such a crucial component in many dishes.