Kitchen Logic

Use the peel and mild pith of Buddha’s hand for zesting, candying, infusing, and fragrant sugar—there’s almost no juice inside this citrus.

Bulgur is parboiled, cracked wheat that cooks fast and delivers hearty, whole-grain flavor and fiber.

Simmer rinsed buckwheat groats in 2 parts water for 12–15 minutes, then rest covered 5 minutes for tender, separate grains.

Fresh or dried broad beans become tender and sweet with podding, a brief blanch, peeling, then gentle simmering or sautéing.

Bubble and squeak originates in the United Kingdom, especially England; it’s a fried leftover potato-and-cabbage dish.

For turkey brining time, plan 1 hour per pound for a wet brine (max 24 hours), and 24–72 hours for a dry brine in the fridge.

For brownie doneness, aim for about 195–205°F in the center; style and pan can nudge the target.

To cook broccolini, use high heat for char or quick steam for tender-crisp stalks, then finish with lemon, oil, and salt.

For oven brisket, plan 60–75 minutes per pound at 275–300°F, cooking to 195–205°F internal for tenderness.

Brining turkey seasons the meat, boosts moisture retention during roasting, and yields juicy, well-flavored slices with crisp skin.