Q&A, Seafood

The way of St James.

A reader asks how to choose and cook scallops. Read about the difference between wet-packed and dry-packed scallops, and try a simple scallop recipe, on the Scallop page.

Q&A, Science, Vegetables

Warmed over.

A reader asks whether cooking food sous vide, chilling down, and retherming at serving time really incurs any time savings for the home cook. A discussion of cook-chill and retherming, and some chat about simultaneous vegetable cookery, on the Retherming page.