Kitchen Confessional

Reading Nigel Slater’s diaries.

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done.

10 Mail-Order Treats

Stuff we want to eat right now.

Buy These Now

Kitchen equipment worth paying for

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives.

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names.

Salty, Dark, Distinctive

All soy sauces are not created equal.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

Upgrade Your Rags

Beautiful tea towels from eight top designers.

Meatballs in “Burnt” Chipotle and Tomato Sauce

Recently I saw a picture of an order of Burnt Ends from RUB in New York City. This looks for all the world like what are known around here as Rib Tips. Is there a difference, or is this a regional “water fountain VS...

Not exactly. That makes burnt ends sound like unwanted scrapings off the cutting board. Burnt ends are actually a choice, food of love. The brisket’s made of two separate muscles, the flat and the point. The point is the...

The link below carries Caribbean burnt sugar. I’ve never dealt with these folks — just found them via Google. Link: http://www.globalfoodcompany.com/food_list.cfm/Caribbean/Sauces—Gravies

Hi all! Any suggestions to save a slow cooked tomato sauce that tastes a little burnt? Would adding sugar or some sweetness cancel out the burnt taste?

I know RUB is closed for renovations, but once it opens, I hope to go and try the burnt ends everyone’s been raving about... would you say I should try these over the ribs? Are they smothered in bbq sauce?