For browned beef, baking soda (a base) helps combat the excess moisture by changing the pH of the beef. This scientific tampering keeps the beef proteins from bonding too strongly, which helps prevent moisture from being expelled during the browning process. The result: foolproof caramelized ground beef.Read more
September is that weird month that's not quite summer, but not quite fall. Make the most of this transitional month by incorporating seasonal fruits and veggies into your cooking. From apples and pears to cauliflower and bell peppers, here's what's in season in September:Read more
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