Posts – Page 52 of 56 – Cooking Clarified

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Get your Mise en Place on! | Cooking Tips

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, […]

Oven Thermometer

Once upon a time, there was a woman who couldn’t bake a proper cookie to save her life. Every batch, no matter the type, came out burnt to the dickens on the bottom. She tried […]

The Dish on Herbs & Spices

Stock vs Broth

Note: This post must be read while mentally humming the theme song from Rocky. Today I’m treating you to a culinary clash of the cooking liquids. In one corner we have Stock, the heavyweight champion that […]

Parchment Paper vs Wax Paper | What’s the Difference?

Before culinary school, my knowledge of parchment paper was limited to junior high history projects that required me to soak paper in coffee to mimic the stuff our nation’s forefathers wrote on. I’m pretty sure […]

Tongs

Tongs are tools every well-stocked kitchen should have. Much like your chef’s knife, you’ll use tongs so frequently they’ll quickly become an extension of your hand. Think of them as giant tweezers. They’re used to […]