Category: Cooking

Hello friends, fans and acquaintances, and welcome back to yet another session on theme selection forWill It Sous Vide? , the column where I do […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]

We all know how to preserve bird bones for storage, but the extra skin and fat you find after cutting up a piece of poultry […]

In a month that was just a lousy one for a social austerity , January certainly won’t bring a lot of bright, brightly grammatical fresh […]

Hello friends, and welcome back to another session on theme selection forWill It Sous Vide? , the column where I do whatever you want with […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

I have good news and bad news. The bad news is that you were unnecessarily buying hot chocolate mixes, but the good news is that […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]

A half-eaten can of jellied cranberry sauce is a pretty sad sight, but there’s no reason to throw away this tart and sweet substance, even […]

All measurements are related to precision, but the terms dash, pinch, and a little bit have always been a little vague. However, they do have […]

Poached eggs are brunch superstars and heroes in salads that are eaten as food, but many home chefs are turned off by the process of […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

There is no such thing as “leftover cheese”, but if you are a cheese collector like me, you will probably find that you have small […]

Until recently, I never measured freshly ground peppers. If a recipe called for half a teaspoon, I would just chop the berries over the platter […]

Great news for everyone: I ordered us a Christmas goose for the sous video. This means that you will not help me choose what we […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week […]

It’s easy to have fun at the cheese counter, and that excitement can lead to buying more cheese than you can (comfortably) eat in one […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Happy Thanksgiving everyone. I hope your turkey was wet, the pie crusts were flaky, and your racist relatives weren’t. After a large meal has been […]

Stock is the backbone of many recipes. Whether used as a liquid for cooking rice or beans, or as a base for a soup or […]

Hello sous-vide family, and welcome back to another session on topic picking forWill It Sous Vide? , the column where I do whatever you want […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Garlic is great in all of its many forms, but like most plant parts, it works best when fried. Roasting the garlic softens the pungency […]

Thanksgiving is a challenge for chefs, especially with the recent spike in food allergies and intolerances (relatively). We all have an allergy or intolerance to […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. In this […]

The skins of “regular” old white potatoes can be turned into a delicious crispy snack relatively easily, but the skins of sweet potatoes are a […]

Mashed potatoes are one of those seemingly simple dishes that can go wrong. Without proper care, they can become dull, lumpy, sticky, and dull. However, […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

By now, you know that there are just over two weeks left until Thanksgiving. Many of you have made preparations; you ordered turkey, practiced pie […]

For the next few weeks, no pie will be discussed, described, and promoted more than pumpkin pie. There will be debate over the use of […]

Hello friends, and welcome back to another session on theme selection forWill It Sous Vide? , the column where I do whatever you want with […]

An apple on a stick, covered in some sweet gooey substance, is a delicious treat for fall. The two most common varieties of apples are […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]

If you’re a fan of fresh mozzarella or feta, you’ve probably found a couple of muddy water containers in which your precious cheese was packed. […]

A good salad is the perfect balance of flavor and texture , and nothing adds crunch like croutons. You can buy ready-made croutons fairly easily, […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

There are certain vegetables, such as green beans and broccoli, which can be gorgeous, brightly colored and completely tender crunchy, or sad, dull and soggy. […]

Hello sous-vide family, and welcome back to another session on topic picking forWill It Sous Vide? , the column where I do whatever you want […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

I know none of you ever leave a bottle of wine less than completely drained, but sometimes people make mistakes and a little extra wine […]