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Cooking How-To

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.

Liquid Smoke, Modern Miracle

The complex process for producing liquid smoke—and a few delicious but unexpected uses.

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Crème Fraîche: How-To and Why

Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.

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Swiss Chard 1

Cooking with Swiss Chard

These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.

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Kefir: What and How

A lactose-free dairy beverage jam-packed with "friendly bacteria"—from Russia to your kitchen!

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Beef and Onions Braised in Beer

Tips for Braising

Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.

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Herb-Brined Turkey

Turkey to Turducken

Learn about turkey—and a particularly special technique for stuffing one.

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How to Chiffonade

Chiffonade Exposed

French pronunciation lends prestige to this highly accessible technique.

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baking pans

Baking Terms

Recipes are often filled with terminology that can be confusing to the novice. Here's a mini-glossary for baking.

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vinaigrette

Emulsion: Kitchen Chemistry

Who says oil and water don’t mix? Take a look at emulsion, and you will see that they do.

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Goat Cheese Mashed Potatoes

Potatoes: Mash ’em While They’re Hot

A few easy rules guarantee fluffy mashed potatoes.

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Fresh Mozzarella

Mozzarella

Mozzarella is made by warming curds in hot whey, then pulling them like taffy to achieve a texture that’s slightly elastic.

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Monosodium Glutamate (MSG)

MSG is a powerful flavor enhancer used in everything from canned soup to take-out chicken.

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Fondue

Fondue

Swiss Fondue is traditionally made with Gruyere cheese—the sweet nutty cheese named after the town, Gruyeres, Switzerland.

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Hominy

Hominy

The tender, yet firm texture of hominy makes it a great addition to soups and stews.

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Mixed Up Burgers

Mixed-Up Burgers

Bacon and cheese are great on a burger, but they’re even better when they’re inside it.

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