Techniques

How to Roast Garlic

When garlic is roasted, its sharp flavor is transformed into a richer, mellower version of its former self. The firm, spicy cloves caramelize and soften, creating a spreadable concoction like no other. Freshly roasted garlic […]

Techniques

How to Poach an Egg

Learning how to poach an egg is an art form. For me, a poached egg is all about the yolk. Don’t get me wrong. I’ll eat the whites, but even at their perfectly plump and […]

Techniques

Make Your Own Brown Sugar

At some point in your cooking life you’ll likely find yourself out of one ingredient or another. If brown sugar’s the culprit, you can mix up your own in minutes. Brown sugar is simply granulated […]

Techniques

How to Clean Leeks

Leeks play dirty. Seriously dirty. They’re made up of many layers and nestled between each one you’ll likely find dirt. Part of the onion family, leeks have the onion’s flavor, though not as sharp, and […]

Techniques

Art of the Dredge

Dredge. Dredging…Sounds a little ominous, but when you see the term ‘dredge’ in a recipe, don’t fear. It simply refers to the process of lightly coating food, usually with flour, breadcrumbs, cornmeal or some other […]

Techniques

How to Blanch Vegetables

Blanching is the process of partially cooking vegetables by submerging them in rapidly boiling, salted water until they’re crisp-tender — slightly crisp on the outside and tender in the middle. They can be served cold […]

Techniques

How to Peel Garlic

Place a single garlic clove on a cutting board with one FLAT SIDE DOWN, so it can’t roll away. Place the blade of your knife on top of the clove, making sure the blade’s completely […]