Welcome to Ruhlman.com
I'm an author and journalist who writes primarily about food and cooking. On this site you'll find cooking techniques, recipes, and opinion on food issues.
Notable Posts
Macaroni and Beef with Cheese — Childhood LoveHow To Brine Chicken (Quick Brine Recipe)
Corned Beef: How to Cure Your Own
How To Make Beef Brisket Pastrami At Home
Home-Cured Bacon
Friday Grilling: Easy Bearnaise Sauce
How To Prepare and Cook Beef Heart
Pan-Fried Chicken Thighs
The “No Nitrites Added” Hoax
So You Wanna Be a Chef — by Bourdain
Interviews & Press
My Wikipedia pageNew York Times Profile
Egg basics in The Wall Street Journal
Egg on NPR Morning Edition
The Splendid Table: How To Make Schmaltz
The Boston Globe reviews Ruhlman's Twenty
Publisher's Weekly reviews Charcuterie
Publisher's weekly review of Walk On Water
Anthony Bourdain reviews Soul of a Chef
NYTimes Book Review reviews Boys Themselves
Tweets by @ruhlman
Bruce Schechter
I would use the sous vide to teach my 9-year-old daughter (and myself!) how to cook. Not only is it safer, but I suspect that there will be much more of this sort of cooking in our future.