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.
Adobo: Types and Uses
Depending on whose table you’re sitting at, adobo can be a sauce, a seasoning or a nation’s defining dish.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Liquid Smoke, Modern Miracle
The complex process for producing liquid smoke—and a few delicious but unexpected uses.
Crème Fraîche: How-To and Why
Crème fraîche, the delicate French counterpart to American sour cream, has several advantages.
Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Kefir: What and How
A lactose-free dairy beverage jam-packed with “friendly bacteria”—from Russia to your kitchen!
Tips for Braising
Braising is a slow, moist cooking method used primarily for meats and vegetables and a great way to maximize tenderness.
Recipes are often filled with terminology that can be confusing to the novice. Here’s a mini-glossary for baking.
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.