Learn cooking basics and advanced techniques through our comprehensive how-to’s and step-by-step guides on everything from peeling ginger to cooking a perfect risotto in a few simple steps.
Emulsion: Kitchen Chemistry
Who says oil and water don’t mix? Take a look at emulsion, and you will see that they do.
Mozzarella is made by warming curds in hot whey, then pulling them like taffy to achieve a texture that’s slightly elastic.
Monosodium Glutamate (MSG)
MSG is a powerful flavor enhancer used in everything from canned soup to take-out chicken.
Swiss Fondue is traditionally made with Gruyere cheese—the sweet nutty cheese named after the town, Gruyeres, Switzerland.
Bacon and cheese are great on a burger, but they’re even better when they’re inside it.
20 Great Ways to Get Kids Eating Better
Whether your kids are home or at school, here are 20 simple ways to get them eating healthier, happier and more adventurously.
Making a Mirepoix
A combination of diced onions, celery and carrots, mirepoix is used in classic French cuisine as the flavor base for a wide range of dishes.
The scale demonstrates what adventurous eaters already know: Peppers vary wildly in their level of hotness.
Quinoa is the Queen of Nutritious, Tasty Grains
Pages and pages of healthful recipes simplify cooking this ancient staple
Pull ‘Food in Jars’ Off the Shelf and Get to Work
Small batch preserving takes minimal commitment and gets maximum results.