Tips

Food science guru Harold McGee has a fascinating article on bread in today’s NY Times. Inspired by the results of Jim Lahey’s innovative no-knead method, he tests out a number of doughs by experimenting with different kneading times and moisture levels. A must-read for anyone who bakes bread.

Got some unfinished vino lingering around the kitchen? A bottle that was good when you opened it, but past its prime after a week on the counter? Don’t toss it – here are some uses for leftover wine.