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March 02, 2011
The culinary term deglazing means to use a liquid to remove the caramelized sucs or cooked bits from the bottom of a pan. This process is the basis for creating a sexy sauce or gravy recipe.
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March 02, 2011
Learn how to make tomato basil crostini, a wonderful appetizer that brings the fresh flavor of summer into your harvest kitchen.
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March 02, 2011
Add deep, rich, natural flavor to turkey by smoking it. This slow method of roasting is a superb way to cook poultry because it makes this inexpensive meat juicy and delicious. You can slow smoke ...
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March 02, 2011
The most important fundamental cooking skill you will ever need to know is how to use a knife safely. Here we practice the rolling technique which builds on everything you have learned in the ...
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March 02, 2011
Learn how to make Baja fish tacos that are spiced up with cumin, coriander, and chili peppers.  Set up a platter for a party and have your guests assemble them as they wish.
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March 02, 2011
Cranberry Cornish Hens are the perfect size to serve individually for your guests.  Learn how to serve each guest a Cranberry Cornish Hen for a purely decadent and memorable meal.
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March 02, 2011
The most important fundamental cooking skill you will ever need to know is how to use a knife safely. Here we practice the rolling technique by getting used to the rhythm of cutting while using a ...
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March 02, 2011
Let’s face it. A turkey is probably the biggest thing you’ll ever cook. Ranging from 4 pounds to a whopping 25, your turkey often comes from the grocery frozen solid as a rock.
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March 02, 2011
Nothing says "Happy Birthday," "Congratulations" or Special Occasion like a beautifully frosted cake.
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March 02, 2011
This type of peppercorn from China is mellower in both flavor and heat than a regular peppercorn and is often used in many Chinese recipes. They are also commonly referred to as Sichuan ...
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March 02, 2011
You can’t beat cupcakes for sheer cuteness. They’re petite, easy to serve and just the right size for snacks and desserts. Plus, depending on how they’re frosted and decorated, they can go from ...
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March 02, 2011
Compound butter can be savory or sweet based or what aromatics, spices or herbs you add to it. Just a little will add loads of flavor to bread, chicken, vegetables, fish or grilled meat.
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March 02, 2011
One of the pleasures of dining in a Thai restaurant is the delicious and delicate cucumber salad they serve as an appetizer.This cucumber salad recipe is easy to make and brimming with the ...
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March 02, 2011
Somewhat similar to soy sauce, both Bragg and Tamari can be used as a condiment. They are popular in Chinese recipes and other Asian cuisines.
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March 02, 2011
Bok choy is loaded with vitamins and adds flavor and a crunchy texture to a variety of dishes. Popular in Chinese food, it can be added to almost any stir fry.
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March 02, 2011
Cauliflower is a member of the same family as cabbage and broccoli and is grown in quite a few colors. Here we show you how to buy and prepare cauliflower. It can be enjoyed raw or cooked in a ...
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March 02, 2011
To simmer is a cooking technique in which foods are cooked in a hot liquid which is kept just below the boiling point but above the poaching temperature range.
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March 02, 2011
Dried morel mushrooms are used by many gourmet chefs. This type of mushroom needs to be soaked and cleaned prior to cooking.
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March 02, 2011
Learn how to make red pepper hummus a great appetizer with warm pitas and vegetables or use it as a spread on sandwiches.
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March 02, 2011
Learn how to make corn pudding, an extra special dish that is part of the American harvest menu.
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