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Ask Hank

(column, Hank Sawtelle)

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Salt shaker
The sauce thickens
All about sourdough
Convection pizza
Blanching answers
Make the most of saffron
Spice guy
PAC man
The fat of the duck, or of the hen
Removing pin bones
How to choose and sear scallops
Making pasta at home
Comprehending blending
Fun with gelatin
Baking mats and parchment
Baking soda in toffee?
Holey bread tips
Sourdough, bagels, and bread storage
Down with brown
Cured meat, explained
Lardo for all
Phyllo and puff pastry, compared
Substituting chocolate in recipes
Drying homemade pasta