Food! Glorious Food!

[lsanderson]

Can You Trademark a Potato? Take Our Food-Branding Quiz.
Whether a food brand gets special protection hinges on complicated (and not always consistent) legal calculations. How good are you at spotting a real trademark?
By KIM SEVERSON

Learn to Make the Juiciest Steak With This Hot Restaurant Trick
Basting your steaks with butter is the secret to perfectly cooked meat at home.


When this simple steak gets a quick butter baste, its center cooks gently and evenly, and its outside develops a beautiful bronze crust sticky with ginger, garlic and herbs.
By Eric Kim

A Pantry Pasta Perfect for the Season
Ali Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.
By MELISSA CLARK

‘Everyone Sat Stunned After the First Bite’
Chez Panisse’s blueberry cobbler has that effect.


By Mia Leimkuhler

How Healthy Are Avocados?
Here’s a highlight reel of their biggest nutritional benefits, plus delicious recipes to help you enjoy them.
By CAROLINE HOPKINS

The Most Delicious Way to Make Wild Salmon
Leaner than farmed fish and far more flavorful, wild salmon is in season now. Here’s how to cook and savor it.


Wild salmon is so robustly flavored, it’s delicious with a simple squeeze of lemon juice.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
By Ali Slagle

THE POUR
Why Are Wineries Around the World Seeking This Certification?
Certificates of social and environmental responsibility, like B Corp status, have become important markers for wineries that place values front and center.


Saskia de Rothschild, chief executive of Domaines Barons de Rothschild, with Eric Kohler, left, technical director of Château Lafite Rothschild, and Olivier Bonneau, the wine operations manager. All of its estates globally are now certified B Corps.
BY ERIC ASIMOV

Terry Robards, 84, Dies; Lifted Fine Wines in America as a Times Critic
In columns and notably “The New York Times Book of Wine,” he introduced Americans to European and premium domestic varieties in the 1970s and ’80s.


Terry Robards in 2004. He was a financial reporter who turned his passion for wine and winemaking into a second career as a critic and author.
By CLAY RISEN

Comments

a shame

[chefxh]

I let my NYT subscription go, so I can't read these anymore.

Re: a shame

[lsanderson]

I get ten free ones a month, so if there's anything you really wanna read...

You ustta get a few free reads a month, and I always open Wirecutter in an incognito window because they count access.

Re: a shame

[carbonel]

If you have Firefox and NoScript, that will let you read most of the articles, though the occasional one will say you need to enable JavaScript to read further (which you shouldn't do, because then it will want you to log in). It's not perfect, but it's good enough for my use.

[carbonel]

The "perfect steak" article makes me revisit a conundrum I've long wondered about. I like medium rare to rare steak. When I order it, even at a high-end restaurant, it arrives hot, as it should. But all the recipes for cooking steak say that you should let it rest for at least ten minutes (the article at the link above says "up to 30 minutes"). I understand that this is to allow the juices to be reabsorbed or some such. But that's also long enough for the steak to cool to a lukewarm temperature.

How can one have a nice hot steak and still have it be appropriately rested?

Inquiring minds want to know.

Well!

[lsanderson]

I've been hearing that the 'let it rest' theory is apocryphal. I'm not sure I agree, but in your case, I'd give it a try. Eat the steak while it's hot, err, warm. (I do know that the 'sear the meat to seal in juices' theory is apocryphal.)

We've been whacking up the steaks in the kitchen a lot lately, which in your case, I wouldn't recommend. Use a good knife at the table to keep it as warm as possible.

Re: Well!

[carbonel]

Whacking? Isn't that something for the cheap cuts?

I found this interesting video about reverse searing (cook until almost done, then sear) that looked interesting. Also, it explicitly says that resting isn't necessary with that method.

Re: Well!

[lsanderson]

Whackin is wot you use when yer steaks ain't prime...

That technique is used a lot with sous vide.