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March 01, 2011
Roux is a thickening agent used to transform a liquid or stock into a great soup or sauce.
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March 01, 2011
A sharp chef’s knife is a must in the kitchen. Not only is a sharp knife much safer, it makes cooking much more enjoyable and more efficient. By learning how to sharpen your own knife, with your ...
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March 01, 2011
Learn how to make a spicy corn salad that uses fresh summer corn and Vidalia onions.
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March 01, 2011
Once you have learned how to make stock, it is easy to reduce. By simply reducing any stock down before storing or freezing it, you will not only concentrate the flavors and thicken the liquid, ...
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March 01, 2011
The word Santoku has Japanese historical significance meaning 'three virtues', and a Santoku knife wears its name quite proudly, with its marvelous chopping, dicing and mincing ...
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March 01, 2011
Gravy is the delicious marriage of fat and starch. Drizzle this smooth sauce over meat or slather it on mashed potatoes. You can make gravy from any meat or poultry, such as the drippings from a ...
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March 01, 2011
Caramel sauce can be made ahead of time, but when it comes out of the refrigerator, it needs to be reheated before you can reuse it. Here is a quick and easy way to reheat caramel sauce.
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March 01, 2011
Learn how to make homemade lemonade, a summer thirst quencher like nothing else. The key to making perfect lemonade is to make simple syrup which is just water with sugar dissolved in it.
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March 01, 2011
A smorgasbord staple, learn how to make Swedish Meatballs, as either an appetizer or delicious main dish!
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March 01, 2011
Meyer lemon is a citrus fruit, native to China, thought to be a cross between a true lemon and a mandarin orange. They add a subtle acidity to any dessert or savory dish.
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March 01, 2011
In its raw form, galangal has a citrusy, earthy aroma, with hints of pine flavor. It is available as a whole root, cut or powdered. It is used to make curry and is extremely popular in Asian cuisine.
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March 01, 2011
The most important fundamental cooking skill you will ever need to know is how to use a knife safely. Here we demonstrate the correct way to position your guide hand which holds the food while ...
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March 01, 2011
Lamb shank in Italian is called osso bucco meaning whole bone.  Learn how to make this appealing Milano dish that uses the whole veal shank including the bone marrow.
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March 01, 2011
Turkey - it’s probably the largest piece of meat you'll ever cook! But it's also really easy. This big bird is the centerpiece of Thanksgiving dinner, but you may want to make ...
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March 01, 2011
Sangria is a fruity, Spanish party drink.  There are many variations on this popular drink. Learn how to make Sangria today.
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March 01, 2011
Learn how easy it is to properly roast and serve a whole chicken.
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March 01, 2011
Italian pancetta is a type of dry cured pork and is similar to American bacon. It is used in many savory dishes and can also be served for breakfast and brunch.
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March 01, 2011
A sugar cookie recipe is a must have during the holiday season.  Learn how to make this American favorite and delicious treat whether dressed simply with a sprinkling of colored ...
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March 01, 2011
Ham—it’s a special-occasion meat (think Christmas ham or Sunday ham). That’s because this impressive piece of pork has table presence. The meat is moist, salty and flavorful.
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March 01, 2011
You may order it every time you hit up your favorite restaurant, but have you ever tried to make French onion soup in your own kitchen? See how to make this classic and hearty soup at home.
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