Good morning. Why are deli or sub-shop sandwiches consistently more satisfying than homemade? We think it boils down to 6 concepts, which are outlined below.

We’re curious —

RECIPE BREAKDOWN🤯

Essential sandwich skills (6 concepts)

1) Choose the right bread.

• A sandwich is only as good as its bread because it makes the biggest texture difference. But different sandwiches require different styles. Pick thoughtfully.

• For subs, the bread needs to be soft & chewy, yet sturdy enough to hold fillings plus able to absorb moisture without getting soggy. Try our hoagie roll.

2) Always lubricate — dry sandwiches are the worst.

• Make sure you have enough moisture throughout each bite via the meat choice, condiments, pickled toppings, dressings, cheeses, or sauces.

3) Add vinegar & oil/fats

• Sub shops do this for a reason: fat & acid carry & enhance flavor to our taste buds. They amplify all the other ingredients.

• Even a few drops of dressing, olive oil, or a light layer of mayo can make a huge difference.

4) Season your veggies

• Don’t add plain vegetables to a sandwich. At least salt & pepper them, pickle them, dress them (see #3), or cook them in some way.

• One of Ethan’s favorite moves for an Italian hoagie is adding dried oregano + garlic powder on top of the shredded lettuce for extra aroma.

5) Layer it thoughtfully

• Alternate textures. A safe bet is to build up with meats → cheeses → veggies. Why? If you carelessly put a tomato in the middle, for example, your sandwich layers might slip and topple.

• You’ll want mayo/sauce on both sides of the bread to create a protective barrier that prevents the bread from getting soggy.

6) Wrap it (in foil or parchment paper)

• The wrapping compresses the layers and sauces and holds everything together, making the texture, chew, and eating experience so much better. If the sandwich is toasted, everything steams, softens, and warms through evenly.

• This might seem unnecessary at home, but this is one of the biggest things you can do to replicate a deli sub.

RECIPE RECOMENDATIONS🥡

Sandwiches of Cook Well

Now that we’ve given you all the theory, here are some examples.

Recreate some of our favorites from this collection, or use them for inspiration and start leveling up your home sandwich game.

Just don’t forget the six principles above.

FOOD TRENDS 🚀

The Soufflé Espresso Martini

Why is there yet another espresso martini version?

Last year, we covered the viral yet regrettable parmesan cheese espresso martini. This year, its next evolution has emerged: The Soufflé.

• The aerated cousin to the caffeinated cocktail is usually achieved with the addition of an egg white, which shakes up into a meringue-like foam.

To us, this one is more reasonable. Instead of adding a competing flavor for novelty, this variation uses texture to change the overall experience of the drink.

Remember, texture is a key element of flavor. In cooking, changing just the texture can change the whole dish, or drink, in the case of this new cocktail.

1) Foamy, cloud-like textures are already well-established within the cocktail canon and beyond.

• Traditional whisky sours also add egg white to the shaker to create a luscious, foamy mouthfeel.

• The Ramos Gin Fizz uses heavy cream to create a towering head that protrudes inches above the rim of the Collins glass.

• Bartenders take great care to fill a beer glass at just the right angle from the tap to ensure the perfect foam head on a lager or the right amount of micro foam in a Guinness.

2) In the non-alcoholic realm, texture in drinks matters all the same:

• We reach for sparkling or mineral water instead of tap for the effervescent experience.

• A perfectly steamed cappuccino hits differently than coffee with creamer poured straight into the drink.

• A milkshake or frappuccino benefits from the lighter swirl of whipped cream.

So the soufflé espresso martini is more than just a gimmick. As humans, we crave novelty and contrast in our food and eating experiences — and this trend delivers on that.

Learn more about the human elements of flavor on our fundamentals side of Cook Well.

READER Q&A 🧠

Learning to cook from scratch

Answer: Teaching someone to cook from scratch involves starting with the basics and gradually building up their skills. Here would be our approach:

1. Start with the basics of seasoning: Teach them how to properly use salt and understand flavor balance. This is fundamental for any cooking. Begin with simple, raw dishes like salads or sandwiches, where they can practice seasoning.

2. Introduce flavor profiles: Show them how ingredients interact and change the flavor profile of a dish. Simple recipes like rice bowls or pasta salads are great for this. These dishes allow them to experiment with different ingredients and understand how they work together.

3. Learn basic techniques: Once they are comfortable with flavors, introduce basic cooking techniques such as sautéing, stir-frying, and searing. These methods are the building blocks of many recipes and will give them a good foundation.

4. Level up: As they become more confident, gradually introduce more complex dishes and techniques. Encourage them to read recipes, watch cooking tutorials, and practice regularly.

Check out our fundamentals pages for a primer on the basics and then more advanced techniques and food science.

Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.

WINNING READER SUBMISSION 🏆

Successfully steamed mussels

This week’s diner winner is Michael C., who made steamed mussels with crusty bread from a previous edition. Make it here.

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

EXTRA HELPINGS 🍽️

A read: 37 unforgettable airport meals around the world

In a minute or less: Italian chicken pasta salad

What we’re watching: What it takes to run one of the best bakeries in the US

Food science: Making ice cream

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