The “mortise” is the recess where the tenon goes. It can be cut by hand with a mallet and mortising chisel, or mechanically ...

The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career rigorously ...

This delectable cut of chicken is popular with chefs for good reasons. Here’s how to buy it, cook it, and butcher it yourself. Kelly is a food editor and writer whose work has appeared across digital ...