Category: Cooking

I love coffee, but my mind and body are easily overwhelmed with caffeine, so I often end up with a cup or so of leftover […]

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 […]

Eating bone marrow is an experience best described as “intuitively decadent.” Once seared, the juicy meat oil inside the bones can be scraped off and […]

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 […]

Hello sous-vide friends and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Terrine […]

I’m an absolute fool for a good meat board and I love all of their offerings, from super hard salumi to spreadable and whipped liver […]

There is never too much thyme, but I often find that I have a lot of leftover thyme stalks. These woody, inedible, yet fragrant little […]

Chicken breast doesn’t have much personality, but it’s a very tasty protein. Whichever flavor profile you choose, you can rely on chicken breast to provide […]

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 […]

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 […]

Life taught me very little to expect February, the worst month, but this one was especially bad. It’s important to enjoy the bright spots as […]

If we have learned anything from LadyDoritoGate , it is that women hate tossing chips crumbs in their mouths wide open. But perhaps it has […]

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 […]

Fondue made with cheese or chocolate has a reputation for being cheesy and finicky. But despite the kitsch, dipping food bits into sticky, melted Fromage […]

Hello sous-vide friends, and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Lobster […]

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

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 […]

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 […]