When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.

Claire Saffitz Quotes