Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer.
Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.