Cooking with Oats
A quick-reference guide for cooking with oats—delicious, nutritious, and resilient.
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.
Third Thursday Potluck: September Menu
This month our favorite foodies in Nashville, Tenn., featured a plum barbecue sauce, buttermilk corncakes, Marrakesh carrots, and a blueberry-peach coffeecake at their monthly gathering.
Celebrate the Americas with Shrimp Martinis, Quinoa and Figs, Bread Pudding
Great food transcends international boundaries, and so do great chefs.
Five Wines for the Season’s Harvest
When market-fresh vegetables at their peak-season best, these wines are great to accompany the fresh, flavor-charged recipes you’ll be cooking up.
How to Make Herbal Bath Salts
Simple recipes for bath salts, sugar scrubs and bath oils using ingredients from your pantry or local grocery store.
Monosodium Glutamate (MSG)
MSG is a powerful flavor enhancer used in everything from canned soup to take-out chicken.
Swiss Fondue is traditionally made with Gruyere cheese—the sweet nutty cheese named after the town, Gruyeres, Switzerland.
Bacon and cheese are great on a burger, but they’re even better when they’re inside it.