Technique
The Science of a Perfect Sear
Why a dry surface and a hot, patient pan are the keys to a deep, flavorful crust.
Home / Journal
The Journal
Technique, weeknight ideas, and the cooking notes behind our recipes -- straight from the Barracuda test kitchen.
Latest Writing
Read the kitchen notes
Practical articles on cooking better, written by the same people who develop our recipes.
Weeknight
Building a Pantry That Works for You
A well-stocked pantry turns a bare fridge into dinner in twenty minutes.
Seafood
Grilling Fish Without the Fear
Stop the sticking and the falling apart with a few simple coastal techniques.
Technique
Knife Skills Every Home Cook Should Master
A sharp knife and three basic cuts will change the way you cook forever.
Weeknight
How to Build a Soup From Almost Anything
Master the simple framework and you can turn odds and ends into dinner.
Technique
The Secret to Tender Slow-Cooked Meat
Patience and the right cut turn tough, cheap meat into fork-tender gold.
Weeknight
A Brunch Spread Worth Waking Up For
Plan smart and you can host a relaxed brunch without spending the morning chained to the stove.
Weeknight
Taco Night, Elevated
Small upgrades to tortillas, toppings, and salsa turn a weeknight standby into a feast.
Baking
Why Your Cookies Spread and How to Fix It
A little baking science explains the difference between thin, flat cookies and thick, chewy ones.
BBQ
Smoke and Patience: A Beginner Guide to BBQ
Real barbecue is less about gadgets and more about managing low heat over long hours.
Want the recipes behind the writing?
Members get every chef-tested recipe in the Barracuda kitchen, plus a standing discount in the store. Start free for 30 days.
Start your free trial