Basics

Poaching may sound like an advanced technique, but it is actually nothing more than gently simmering food in liquid until it is cooked through. Poaching lends itself best to delicate ingredients that risk falling apart or drying out at high heats. Foods such as fish, chicken, eggs, and fruit poach beautifully; the low heat, kept between 140° to 180° Fahrenheit, preserves flavor, allowing for an incredibly tender and tasty result. Never allow the liquid to reach a rolling boil; rather, keep a watchful eye to make sure small bubbles form as the food gently simmers to perfection.

Poaching an ingredient doesn't require too much liquid — just enough to cover the ingredients.
A few ideal poaching liquids include water, milk, stock, or wine (my personal favorite). Depending on what I'm making I like to add whole spices to flavor the liquid, like bay leaf or peppercorns with salmon poached in white wine. What's your favorite thing to poach? Do you have any tried-and-true poaching recipes or tips?

After learning the fundamentals of coffee brewing and the right way to taste coffee, I figured it was high time I took the same care into understanding that other hot caffeinated beverage, tea.

Like coffee, the all-encompassing category of tea includes everything from the most basic and low-quality to the really expensive, high-end stuff. One of my personal favorites is oolong ("black dragon") tea, a partially oxidized, semi-fermented tea that has a storied history in Chinese and Taiwanese tea culture. Truly fine oolong is made from unique plant cultivars that are picked, left out to wither in the sun, partially fermented, roasted, then rolled or twisted and dried. Depending on their variety and level of fermentation, oolongs can range in flavor and aroma from warm and nutty to sweet, fruity, and floral.

To further enhance my appreciation for oolong, I spoke to tea expert Lawrence Lai, who founded Naivetea, currently the only company in the country to focus on Taiwanese oolong teas. Keep reading for his suggestions on how to embrace America's latest tea trend.

On June 17, Uniqlo will unveil its latest collaboration, Uniqlo + Velvet. The lineup will offer jersey and cashmere styles in four separate mini collections to be released throughout the year. Jenny Graham and Toni Spencer, the co-creative directors at Velvet, designed West Coast-inspired basics like cropped harem pants, cut-out tee shirt dresses, and racer-back tank dresses for the Japanese retailer and named each collection after a California hotspot (Hollywood Roosevelt, Rodeo Drive, Venice Beach).

In September, a cashmere collection will follow the summer offering—with trapeze cardigans, off-the-shoulder tunics, and asymmetric long-sleeved tops selling for $99.90 and $129.90.

In other Uniqlo news, the retailer confirmed that it has signed a $300 million, fifteen-year lease to build a second American store (after SoHo) at 666 Fifth Avenue. It is the largest retail lease ever signed in New York.

Lisa Mayock and Sophie Buhai of Vena Cava are launching a fall collection of lower-priced cotton basics. Called Viva Vena, the lineup will chart new territory in the crowded market of oversize, burnout tees with all-over hand-drawn print and photo collages.

Produced in Los Angeles, the collection will included tees, tanks, and dresses. Viva Vena will retail for under $200 and be available this July in Saks Fifth Avenue and Barneys New York and online at Shopbop and LaGarçonne.

Source: Getty

It seems we're not the only ones going back to basics. Australian brand Sosume, headed by managing director Alex Trimmer, is right there with us. Airy tees, t-shirt dresses, cotton harems, and layered tanks are what it's serving up for Spring. As for the color palette, black, white, and soft grays all ensure a fashion-forward feel. All Sosume garments are made with organic and natural fabrics in Australia; you'll definitely feel that once you put the clothes on. What's more, three percent of proceeds from each piece is donated to various charities that aid sustainable practices.

To see more from Sosume's Spring '10, read more