Wednesday, October 08, 2008 11:26 AM
We’ve all tried some seemingly oddball flavor pairing. Honey and blue cheese. Salty pretzels and ice cream. Bacon and peanut butter. Beef and caramel.
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Wednesday, August 06, 2008 8:00 AM
Even if you’re the kind of cook who just throws things together, without a recipe, there are cookbooks, magazines and online recipe indexes you can’t live
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Wednesday, April 02, 2008 9:19 AM
Lots of us have questions about the safety of nonstick skillets, and searing is the one cooking method that should raise the most concerns. By definition,
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Monday, February 11, 2008 6:37 PM
You’re thinking: boiled eggs… meh . Not much to get excited about. But a perfect boiled egg is the perfect food. Whether you like your yolk hard-boiled
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Monday, February 04, 2008 7:56 PM
Clean. Oil. Heat. That's all it takes to “season” bare cast iron to protect it from rusting. The heating/cooling process also bonds the oil to the metal
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Wednesday, January 23, 2008 1:49 PM
Set the fruit or vegetable you want to ripen in a sunny window, or nuke it on low for 10-15 seconds in the microwave to warm it up. Then, drop the warmed,
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Monday, December 17, 2007 4:26 PM
Sure, we could memorize the conversions (below), but such details take up precious space in a brain that could otherwise be filled with recipes for buttercream
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Wednesday, December 05, 2007 12:42 PM
A well-sharpened knife is the most important tool in your kitchen, but you don’t have to “sharpen” the blade as often as you think. Sharpening involves
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