Do you have an ingredient already on-hand you want to use or are you hungry to learn about one you've never heard of before? Whether it's seasonal produce or familiar pantry staples, we can help you find the most delicious use for your favorite ingredients and give you fresh ideas for new ones to try.
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.
Tomatillos are a mainstay of the Mexican diet, where they’re used extensively in salsas, guacamole and dishes like enchiladas with salsa verde.
Chinese noodle making is so resourceful, the operating principle seems to be, “If you can turn it into flour, it can be a noodle.”
Salt Blends Add Loads of Flavor to Grilled Chicken
Award-winning cookbook authors and grill masters Andy Schloss and David Joachim show how the right salt can turn an ordinary summer barbecue into something extraordinary.
My Summer of Sauce
When Editor Jill Melton finds herself knee-deep in fresh tomatoes from her daughter’s produce stand, she does what any self-respecting foodie would…make sauce…and soup…and salsa…
Red or Green? Chiles, That Is
New Mexicans, who grow some of the best chiles in the world, take chile sauce very seriously. Here are two stellar chile sauces and a New Mexican Polenta we can’t get enough of.