ThermoWorks Kitchen: Recipes, Tips & Temp Talk
ThermoWorks Kitchen: Recipes, Tips & Temp Talk
Get Hungry For Thanksgiving
How to Cook a Turkey: Turkey Temperature & Doneness
Thanksgiving and turkey are practically synonymous—no other holiday has such a laser focus on a single piece of food. If the turkey isn’t right, the whole day gets an asterisk. If the turkey is just perfect, everyone somehow feels more thankful. And yet, how often do you cook a whole turkey during the other 364…
Proper Probe Placement in Your Turkey
Thanksgiving is one of the most food-centered days of the year, and just about the only time for a Turkey to shine. In this post, we’ll help you with one of the key principles of turkey cooking that you need to get a perfect bird this year! While you can find any number of turkey…
Spatchcocked Turkey: The Best Turkey Ever, in Record Time
The turkey is the star of the show on Thanksgiving Day, golden and juicy. But it can also be problematic. It takes up space in the oven, for one thing. Doesn’t that bird know you have green bean casserole, sweet potatoes, and rolls waiting in line? Plus it is often overcooked, and half the skin—which…
Time To Be Cozy—Fall Flavors For Your Family
Chicken Paprikash: Braised to Temp for Best Results
Are you ready for some comfort food? No, not from the South … from the East. Hungary, that is. Today we’re looking at one of the national dishes of Hungary: chicken paprikash. Why a Hungarian national dish? Because it is one that has endeared itself to Americans all over with its warmth and soft richness….
Apple Cider Donuts: Fry and Doneness Temps for a Fall Treat
When the rage of the summer sun passes and the air begins to crisp and cool, my mind always wanders to apples. I love going to an orchard and picking my own, tasting the several varieties as I go along, or buying freshly-pressed, chilled cider from a local farm or roadside stand. And the thought…
Braised Lamb Shanks: Temps and Times for Rich Meat
There’s nothing quite like a good braise. All those vegetables, that rich and unctuous sauce, the fork-tender meat—who could resist? Not us! And especially not if the meat in question is lamb shanks. Lamb shanks bring all the rich, fatty goodness of a braise together with the warm, comfortingly exotic taste of lamb. And we…
Homemade Chocolate Babka: Perfectly Done, Easier Than Expected
The idea of making chocolate babka used to scare us, but then we made some—and found out just how delicious and easy it is to make at home. Though we love the mail-order loaves from classic bakeries in New York, with the right temperatures and a good recipe, we can make it at home for…
How to Make Stuffed Peppers: Recipe and Temperature Guidelines
Can we talk for a second about home food? We write a lot here about various kinds of foods, various dishes. We often write about what could be called “restaurant food” that you can make at home. Pho comes to mind, as goes General Tso’s Chicken. And while all the barbecue we cover is certainly…
Chicken Cordon Bleu Recipe and Critical Temperatures
It’s funny how things can sound tastier, more exotic, just because we say them in another language. Salsa verde, for instance, sounds delicious, while “green sauce” doesn’t. Pasta carbonara sounds almost infinitely tastier than “char-coaler’s paste.” Smörgåsbord is so much more enchanting than “sandwich table.” And Chicken Cordon Bleu certainly sounds tastier than “Blue Ribbon…
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