Obsessed with the Best: Foolproof Recipes for Perfect Cooking

0:00It's April 8th, you're listening to Vancouver News today, AI-powered local news. Hannah Quittner dropped a new cookbook called Obsessed with the Best, pulling from her years of kitchen experiments at Food 52. Back in 2019, she ran a column testing everything from box cakes to fried eggs, nailing down the absolute best ways to cook. This book flips that into 24 chapters on ingredients and dishes, like carrots, cabbage, meatballs, shrimp, mixing hard science with real, people's stories, unmicro old columns that dove deep into repeats and online rabbit holes, the book centers human tails while delivering full-proof recipes, each chapter starts with head-to-head findings summing up her tests, then hits you with a mother recipe, the top method she perfected rated for skill, level from easy to impressive, plus there are two to four risks for tweaks. Cooks like the reviewer, who usually wings it without measuring temps or eyeballing ingredients, are loving the structure.

1:00It promises consistent winds, whether you're a casual home chef or pushing boundaries, folks say it could turn loose style cooking into something more reliable. Take her cloud-like whipped cream chapter, she chased the version good enough to eat solo, testing methods, temps, sweeteners, even chilling the bowl, and whisk first. Whipped cold heavy cream with confectioners, sugar, vanilla, and salt, and boom, fluffy perfection in minutes. Then there's braised tomato butter cabbage, seared wedges and a dutch oven with butter, garlic, ginger, tomato paste, and lemon, baked till jammy. Early tests show these recipes deliver big, like that cabbage dish that had the reviewer overeating in one go. If you're tired of hit or miss baking, Quinners got the blueprints to level up your game without the guesswork.