Hi, this is Eric Kim with New York Times Cooking. As a recipe developer, I spend a lot of my time trying to come out with dishes that are quick, easy, but also very special. For me, that means dishes likeochigaru salmon. It's a crispy salmon

fillet with a salty sweet glaze that bubbles up in candies. I love cooking

this because it only takes 20 minutes. I developed this recipe when I was down in Georgia with my family.

It stars a Korean red pepper powder called Kojkaru. I love the way it blooms in the maple syrup and the rice

vinegar. If you don't have Kojkaru you should totally get some. It's

super versatile. It's not just that it brings heat but fruity sweetness as well.

You can get this recipe and so many more ideas on

New York Times cooking. Visit nyt cooking.com to get inspired.

Christine have you ever bought something and thought, wow, this product actually made my life better.

Totally, and usually I find this product through wire cutter.

Yeah, but you work here.

Yeah, that's true, I do. We both do. We're the hosts of the

Wirecutter show from the New York Times. It's our job to research, tests, and bet products

and then recommend our favorites. For instance, Kyra, I think you've slept on what, like 40 mattresses?

Yep.

And Christine, you've tested everything from blenders to linen sheets.

Oh, I love linen sheets.

And we're bringing all of this expertise

to the Wirecutter show.

Each week, we'll talk to someone

from our team of 140 journalists

about the very best product picks in every category.

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