Cooking with Fresh Nutmeg
Throw those ancient tins of powdered nutmeg out the door and cook with fresh instead.
How to Chiffonade
A simple chiffonade of fresh garden herbs or greens adds a finishing, flavorful touch to a dish.
Cooking En Papillote
Steaming meats, fruits and vegetables in their own flavorful juices is a classic—and healthy—technique.
Cooking with Tahini
Made from sesame seeds, this nutty paste famously lends flavor to hummus, as well as a variety of Mediterranean dishes.
Cooking with Papaya
Ever used powdered meat tenderizer? The secret ingredient is likely papaya, a tropical fruit with many delicious uses.
Cooking with Capers
Prized for their piquant appeal, tiny capers imbue tapenades, sauces and meats with high-impact flavor.
Cooking with Tarragon
The herb that gives béarnaise sauce its characteristic flavor is a favorite of chefs and cooks the world over.
Cooking with Fennel
With a mild but distinctive flavor, fennel punches up everything from soup to salads.
Summertime Bean Salads
Kidney, Black, Green, Pinto and Garbanzo beans all get their chance to shine this season in these refreshing salads.
How To Pan-Sear a Steak
Learn to cook restaurant-quality pan-seared steaks with these tips from Chef in Your Pocket, Brian Morris.