Month: September 2010

Cutting up a whole chicken can be quite the scary proposition for the average cook. The truth is, like most things culinary, it’s not as difficult as it seems. All you need is a big […]

I’ve seen cooks stand over a pan and stir or flip food with wild abandon, but there’s no need to move food constantly in order to feel (and look) busy. Put the spatula, wooden spoon […]

And now for a fancy French cooking term that will boost your culinary street cred when dropped casually in conversation. Mirepoix (pronounced meer-uh-pwa) is a simple mix of coarsely chopped vegetables – onions, carrots and […]

Making a vinaigrette or salad dressing is more technique than recipe. Once you know the basics, you’re free to mix up the ingredients (pun intended) to suit your tastes. Vinaigrettes consist of a fat and […]