The Roux Trick For A More Flavorful Chicken Stew
A roux is a great way to add deep flavor and thicken up those sauces, soups, and stews. This tip for roux in chicken stew will put the dish on a new level.
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Why Kristen Kish Doesn't Really Enjoy Cooking For Herself
Opening the restaurant was no small feat, and it made chef Kristen Kish appreciate the times when she was just relaxing at home in an entirely new way.
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How Well Does Cilantro Hold Up In The Freezer?
For all those people who do like cilantro and are looking for the best ways to keep it fresh, you may need to only look as far as your freezer.
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Does Sourdough Bread Contain Probiotics?
Sourdough recently had a moment when baking it at home became popular during the coronavirus pandemic. However, the bread has never really gone out of style.
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Why You Should Be Cooking With Lemongrass More Often
Lemongrass isn't a go-to herb for a lot of home chefs, but it has a uniquely flavorful profile that can help you put your own spin on many traditional dishes.
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The Nutritional Difference Between Beans And Lentils
The differences may not initially be quite so apparent, but lentils and beans actually have distinct nutritional benefits for the human body.
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Why You Should Consider Granite When Buying A Mortar And Pestle
A mortar and pestle is nothing fancy, but it's ideal for creating spice blends. If you are considering buying one, you'll want one made of granite.
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The 2 Most Common Varieties Of Cod, Explained
Cod is a type of white fish in the same family as pollock. The two most common varieties, Atlantic and Pacific cod, are as similar as they are different.
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Marzipan Vs. Almond Paste: What's The Difference?
There are plenty of foods in the culinary world that are confused, including almond paste and marzipan. But what's the difference? Here's everything to know.
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Dominque Crenn Teaches Us To Replicate The Menu's Cheeseburger - Exclusive
Chef Dominique Crenn was the culinary consultant behind "The Menu." She explained how to make a cheeseburger like the one Ralph Fiennes makes on screen.
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The Luscious 'Thousand Layer' Cake Popular In Chile
Torta de mil hojas is the delicious South American cake that combines thin pastry dough smothered in dulce de leche -- here's what you need to know about it.
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The Online Store That Sells Fish Approved By The World's Top Chefs
There's an online fish company that gives home cooks the same direct access to quality fish as professional chefs. See how E-Fish is transforming the industry.
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The Difference Between A Calzone And Stromboli
It's no exaggeration to say that people are obsessed with pizza in the U.S., but the calzone and the stromboli have a particular place in people's hearts.
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What Makes Bread Machine Yeast Unique?
You might find that the results you get from a bread machine are different from what comes out of a bakery oven. One reason for this is the type of yeast used.
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Martha Stewart's Hack For Decreasing Steam While Straining Pasta
Martha Stewart is full of esoteric cooking hacks, but everyone can use this one. Save yourself the pain of hot steam on your hands and face with this truck.
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The Simple Way To Make Tomato Paste Into Tomato Purée And Vice Versa
Tomato paste and tomato sauce have different uses when called for in a recipe, but are very nearly the same thing. See how you can turn each into the other.
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The 15 Most Fashionable Eateries Around The World
If you've got an eye for style and an empty stomach, these world-class restaurants and cafes provide the perfect intersection of fashion and food.
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Alice Waters' Controversial Spoon-Cooked Egg
Battles over spoon-cooked eggs began in 2009 when renowned chef Alice Waters held a cast-iron spoon over a roaring fire to cook a lone egg during a TV special.
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Ina Garten's Trick For Avoiding Clumpy Cheese In Your Biscuit Dough
One challenge you may have encountered when making cheese biscuits is clumping cheese. The struggle is real, but so is Ina Garten's trick for avoiding it.
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Do You Really Need To Score Bread Dough?
If you are making homemade bread, your recipe may call for you to score the dough. But what does that mean and is it even necessary? Read on to find out.
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Are Suet And Lard The Same Thing?
In the world of animal fats, lard and suet are two of the major players. But you really need to know how they differ before using them in a dish.
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The Type Of Cheese You Should Never Store In The Freezer
If you have leftover cheese, you can freeze it for up to two months; however, there's a type you should never put in the freezer. Here's what you need to know.
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Andrew Zimmern's Trick For The Perfect Chewy Chocolate Chip Cookie
If you prefer chewy chocolate chip cookies to crunchy ones, Andrew Zimmern has a hack for you. Discover his simple tip for perfect chewy chocolate chip cookies.
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The WWII Roots Of Spam Musubi
Fortunately, the WWII ration landed in Hawaii where a certain Japanese American lady invented the endearing and enduring recipe for Spam musubi.
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Why The Size Of Your Pan Matters For A Reduction
When making a reduction, there's a lot to keep in mind. But one way to avoid several of the pitfalls when doing so is to choose the proper cookware.
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Most Of The World's Saffron Comes From This Country
Saffron may seem magical to those who haven't used it before. It isn't hard to find on the market, but which country produces the most of it?
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Marcus Samuelsson's Path To World-Famous Chef Is Inspiring
If you're looking for an inspirational story to perk up your afternoon, look no further than Chef Marcus Samuelsson whose story begins in a hut in Ethiopia.
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