flavorful, for soups, 179 freezing, 186 ideal cooking time, 182 saving chicken parts for, 186, 573 traditional French, about, 183 USDA labeling laws, 186 Vegetable, Basic, 188 for vegetable soup recipes, 202–3 Stopwatch/digital timer, 61–62 Stovetops, constant energy output from, 240, 272 Strainer, fine-mesh, 70 Strip steaks best cooking methods, 285 Butter-Basted Pan-Seared Thick-Cut Steaks, 312, 312–13, 313 flavor of, 284, 285 grilling directions, 323–24 other names for, 284 Perfect Grilled Steak for Two, 323, 324, 326 Quick and Easy Pan-Seared Steaks, 311, 311 raw, appearance of, 284 tenderness, 284 where it’s cut from, 284 Stuffing See Bread stuffing Sugar shelf life, 79 volume and weight conversions, 9 Sumac Onions and Chickpeas, Marinated Kale Salad with, 827, 827 Seasoning Mix for Merguez-Style Lamb Sausage, 506 Sunflower oil, smoke point of, 861 Superheating, in microwave ovens, 887 Surfactant, adding to vinaigrettes, 774 Sweet Potatoes dry, about, 463 moist, about, 463 preparing, for soups, 190 preparing, for tempura, 903 Roasted, Extra-Sweet, 464, 464 roasting, best methods for, 462–63 starch molecules in, 462 Swiss cheese Fast French Onion Soup, 223, 226, 226 flavor of, and best uses for, 718–19 Traditional French Onion Soup, 234 Tarragon, Bacon, and Shallots, Hot Buttered Peas with, 413–14 Tartar Sauce, 809 Basic, 383 Extra-Tangy, 894, 895 Tatsoi, about, 768 T-bone steaks best cooking methods, 285 Butter-Basted Pan-Seared Thick-Cut Steaks, 312, 312–13, 313 flavor of, 284, 285 other names for, 284 Perfect Grilled Steak for Two, 323, 324, 326 ... Extra-Tangy, 894, 895 Tatsoi, about, 768 T-bone steaks best cooking methods, 285 Butter-Basted Pan-Seared Thick-Cut Steaks, 312, 312–13, 313 flavor of, 284, 285 other names for, 284 Perfect Grilled Steak for Two, 323, 324, 326