Stop Storing Cheese in Plastic Wrap
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 […]
Continue reading »Let Everything Be Better
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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. In this […]
Continue reading »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 […]
Continue reading »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, […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »Hello friends, and welcome back to another session on theme selection forWill It Sous Vide? , the column where I do whatever you want with […]
Continue reading »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 […]
Continue reading »Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]
Continue reading »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. […]
Continue reading »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, […]
Continue reading »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 […]
Continue reading »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. […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »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 […]
Continue reading »Everyone should have at least one cast iron pan. You can use it to bake whole chicken, bake a pie (made from fruit or pizza), […]
Continue reading »Mise en place is a French phrase that roughly translates to “everything in its place.” As a preparation method, this is exactly what it sounds […]
Continue reading »Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]
Continue reading »The grapes are excellent, but I like them fresh and strong. The moment they start to soften, I lose interest and let them languish in […]
Continue reading »Hello sous-vide friends, and welcome back to yet another exciting session ofWill It Sous Vide? , the column where I do whatever you want with […]
Continue reading »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 […]
Continue reading »Steak has always been my favorite protein and I prefer to cut it into bones. But after the meat has been eaten and the martini […]
Continue reading »It’s no secret that I’m a big fan of parchment paper , but what about its less expensive yet non-stick friend, waxed paper? Why does […]
Continue reading »Even if the other person doesn’t hear you laugh or see you smiling, it’s important to show your appreciation for a joke or funny story. […]
Continue reading »Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week […]
Continue reading »Dried beans are a truly versatile kitchen product that everyone should have in their pantry. Not only do they last indefinitely, but they’re actually very […]
Continue reading »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 […]
Continue reading »Riding down the slopes is awesome, but it’s even cooler to share your first-person view of your breath taking in sick air. While everyone imagines […]
Continue reading »Hello sous-vide friends, and welcome back to yet another exciting session ofWill It Sous Vide? , the column where I do whatever you want with […]
Continue reading »If you think it is too early to celebrate the start of Christmas, think again. Of course, it’s not even the first week of October, […]
Continue reading »Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week […]
Continue reading »