Tips
Carryover Cooking
Imagine you’re food. You’ve been chopped, marinated and placed in a 350-degree oven for an hour. Some kind cook decides you’ve had enough and takes you out of the oven, yet despite the cooler clime […]
Posts
Tools
What is Cream of Tartar?
Cream of tartar, or potassium acid tartrate if you want to get chemical about it, is a fine, white powder made by purifying and grinding the crystals that form inside wine barrels during the wine-making […]
Techniques
How to Toast Nuts
Toasting nuts gives them a deeper flavor and a nice brown color. Here are three simple ways to toast them. Oven Spread nuts on a baking sheet in an even layer. Bake for 5-10 minutes […]
101
French Onion Soup
This is one of the first things I learned to cook in culinary school. It’s a simple, rustic soup full of basic cooking techniques. You’ll practice knife skills by slicing the onions and perfect your […]
Tips
Sweating Vegetables
Perhaps the least appetizing of culinary terms, sweating means cooking food, usually chopped vegetables, in a little oil without browning it. Most foods contain some natural oil or moisture, which is where a lot of […]
Tools
Dutch Oven
If you’ve ever made a soup or stew, you’ve probably been instructed to cook in a Dutch Oven. Dutch ovens, also known as French ovens, are round, heavy pots usually made of cast iron or […]
Videos