Tasting as you cook is arguably the most important part of cooking. Seriously, cooking without tasting would be like painting a picture without looking at it. I’ve watched cooks shepherd dishes from a mere scattering of raw and unrelated ingredients to plated works of art that, when tasted, suffer from unbalanced flavors, lack of seasoning → Hungry for more?
Tell me I’m not the only one who’s ever pulled a piece of meat or poultry out of the oven or off the grill, sliced into it and then wondered why my cutting board was covered in a pool of juices. You’ve been there, right? Well, that’s what happens when you don’t allow your meat → Hungry for more?
Keep warm on chilly nights with this warm caramel apple cider. Skip the rum to make it kid-friendly. You’ll want to top this with a dollop of freshly whipped cream. Learn how to whip cream here.) Print Warm Caramel Apple Cider Ingredients Warm Caramel Apple Cider Makes 1 mug. 6 ounces apple cider 2 → Hungry for more?
Mise en place (pronounced meez ahn plahs) is French for “everything in its place.” It refers to the art of gathering all the ingredients needed for a recipe and prepping them (veggies chopped, spices measured, etc.) before you start to cook. (Think TV chefs who often have everything they need in ramekins or small bowls.) → Hungry for more?
Cooking Clarified will open the kitchen door for wannabe cooks who don’t know a pot from a pan. A tasty mix of food know-how and how-to, Cooking Clarified will teach readers the A-B-C’s of cooking in 150 words — simple, straightforward, concise. We’ll share helpful cooking tips; identify common ingredients and kitchen utensils, explaining how → Hungry for more?