Ingredients and Glossaries (cont'd)

soy sauce and faux soy sauce
There are different types of soy sauce, but beware of the stuff in little packets from Chinese takeout restaurants: Many are not soy sauce! Get the facts on how soy sauces like shoyu and tamari are made, what's in them, and how they bring the delicious flavor of "umami" to your food. read more
making pie filling
The bane of all pie bakers is soupy pie. So experienced bakers use some sort of a thickener to make their pie fillings nice and firm. Here's what you need to know about thickening pies with wheat flour, cornstarch, different forms of tapioca, natural fruit pectin, and modified food starches such as ClearJel. read more
tradizionale balsamic on a spoon
Confused about balsamic vinegar? Why does one bottle cost $5 and another $500? Read about the three main classifications: Tradizionale, Condimento, and Balsamic Vinegar di Modena. Find out how they are made, trade associations and labeling criteria, how to make balsamic syrup, and all about white balsamic vinegar. read more
oil and vinegar
Want to know how vinegar works? What is acidity? What is the difference between distilled white vinegar and white wine vinegar? Read on to find out all about how different vinegars add brightness to food and balance richness and sweetness. read more
Famous Italian butcher Dario Cecchini wearing Amazingribs.com hat
Knowing a good butcher is more important than knowing a good broker. Here are more tips on buying meat in farmer's markets and other butcher shops, understanding meat labels, freezing meat, and thawing meat. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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