How to Poach
Techniques

How to Poach

Poaching, cooking food in liquid, is usually reserved for foods that are delicate and cook quickly, like fish, fruit and eggs. Poached foods are typically submerged in the cooking liquid, like stock, wine or simple […]

How to Braise - Photo from Le Creuset
Techniques

How to Braise

Braising, cooking food over low heat in a flavorful liquid, is the perfect winter cooking technique. What’s cozier than a house filled with the delicious aroma of simmering meats and veggies? How to Braise: 1. […]

How to Deglaze
Techniques

How to Deglaze

Deglazing is not as difficult as it sounds and no, it doesn’t involve hardwood floors or doughnuts. How to Deglaze Deglazing means adding a liquid to a pan and using a wooden spoon or a […]

Cranberry Lime Compote
Condiments

How to Make Cranberry Lime Compote

This cranberry lime compote kicks canned cranberry sauce’s butt. Excuse my language, but it’s really, really good, but let’s back up a bit. What is a compote? A compote is one of two types of […]

How to sauté mushrooms
Techniques

How to Sauté Perfectly Every Time

Learning  how to sauté will change your life in the kitchen. Sautéing is cooking food quickly at a high temperature in a small amount of oil — just enough to cover the bottom of the […]

Techniques

How to Sear

Searing is the process of browning food. It gives meat a browned crust or skin, which looks and tastes great, and helps the meat retain its juices. Searing is not intended to fully cook food […]

Techniques

How to Pop Corn

Anybody else remember Jiffy Pop Popcorn and how exciting it was to watch that foil tin nearly burst at the seams as the popcorn popped and popped and popped on the stovetop? Jiffy Pop was […]