When buying fresh figs (available from June through October), pick ones with a honey-sweet smell that yield softly to the touch.
Cooking with Garam Masala
Rub garam masala on a chicken before roasting. Sprinkle it on buttered carrots. Stir it into lentil stews. And rub it on salmon or whitefish.
Papayas lend beautiful color to the plate, with flesh ranging from yellow-orange to a rich salmon color. Try them in fruit salsas.
What Does “Free Range” Mean
If you find an artisan farmer whose chickens actually roam around eating what chickens were intended to eat (grass, grubs and insects), the meat can be remarkably different from that of their cooped up cousins.
Apple Cake: Bottom’s Up
Pay homage to fall's favorite fruit with five of our favorite apple cake recipes including our Upside Down Apple Cake.
Mozzarella is made by warming curds in hot whey, then pulling them like taffy to achieve a texture that’s slightly elastic.
An emulsion of garlic and olive oil, aioli hails from the Provence region of France. Its name is a composite of the word for “garlic” (ail) and “oil” (oli).
Ancient Whole Grains—Cooking Confidence
Amaranth and quinoa are touted as “super foods” that supply many important nutrients, including fiber, iron, calcium, and protein.
Miss Martha’s Ice Cream Crankin’
A Nashville ice cream social benefits an area community center and gets competitive juices flowing for amateur "crankers."
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.
Cooking with Allspice
Given its name because it smells like a combination of cinnamon, nutmeg and cloves, allspice is the pea-sized berry of an evergreen tree native to South America.
The sensation known as the “wasabi rush” is enthusiastically celebrated by devotees of sushi.
For cooks, jicama is a gift of ease and versatility. Just peel its paper-thin skin, and it's pretty much ready to eat.