Cooking Basics

I read recipes the same way I read science fiction. I get to the end and say, well, that's not going to happen

By Tina Sieg

Tina Sieg
Recipes
The Five Mother Sauces: Master the Classics
relish.com
It’s all in the family. The founding fathers of classic French cuisine, Marie-Antoine Carême and Auguste Escoffier, documented four and then …
Sep 15, 2015
Tina Sieg
Food & Dining
What Are Chicken Gizzards and How Are They Different From Giblets?
MyRecipes - Corey Williams
Here’s the chicken gizzard guide you never knew you needed: Gizzards are organs found in the digestive tracts of some animals, including archosaurs, …
2 days ago
Tina Sieg
Food & Dining
What Are Chitlins—And What Are They Made Of?
MyRecipes - Corey Williams
Hog guts, anyone? Love ‘em or hate ‘em, you can’t deny that chitlins have a flavor and flair that’s all their own. Here’s what you need to know about …
4 days ago
Tina Sieg
Meal Planning
7 Types of Grapefruit You Need in Your Life
MyRecipes - Stacey Ballis
My relationship with grapefruit is a bit legendary. When I started studying French in school in second grade, my first favorite word was …
4 days ago
Tina Sieg
Short Ribs
Braising Basics: Five Steps to Perfectly Braised Meats
virginiawillis.com - Virginia Willis
Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) Blustery …
January 16
Tina Sieg
Recipes
How to Make “Cream of Anything Soup”
virginiawillis.com - Virginia Willis
Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) “Cream of …
Apr 7, 2016
Tina Sieg
Food & Dining
The Handy Trick I Learned While Working in a Bakery
Food52 - by: Emma Laperruque
How many recipes have told you to cut squash into ½-inch chunks, or slice potatoes into ¼-inch rounds, or roll sheets of cookie dough to ⅛-inch thick? Even though I cook and bake for a living, I still
4 days ago
Tina Sieg
Bread
The Only Bread Guide You'll Ever Need
Epicurious
In this guide to baking sourdough at home, bread expert Rose Levy Bernbaum walks through every step of the process, from sourcing top-notch flour to …
3 days ago
Tina Sieg
Food & Dining
What Is Jackfruit and How Do You Cook with It?
The Kitchn - Robin Asbell
When considering items that might make good meat substitutes, a fruit might not be the first thing that springs to mind, and yet there’s one fruit …
3 days ago
Tina Sieg
Tofu
What Is Tofu, Exactly? A Brief Introduction to the Basics of Tofu
The Kitchn - Emily Han
Some may think of tofu as the domain of vegetarians and health conscious folks, but it has a long history as a staple in Asian cuisine. Invented in …
Mar 17, 2014
Tina Sieg
Tofu
How to Press Tofu & Why You Need to Do It
Chowhound - Emily Murawski
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. So, …
3 days ago
Tina Sieg
Food & Dining
Canned Tuna: Everything You Need to Know About This Pantry Essential
Martha Stewart Living - Lynn Andriani
A can of tuna: What could be simpler? It's something we always keep in the pantry, yet the ever-expanding offerings in the tuna section of supermarkets can leave you scratching your head. Is there a difference
3 days ago
Tina Sieg
Onions
How to Cut Onions Without Crying - First For Women
First for Women
Onions are a delightful addition to so many recipes, but you might find yourself nixing them to avoid the annoying tears. Sometimes it’s just not …
3 days ago
Tina Sieg
Food & Dining
Our Illustrated Guide to Pasta Shapes, from Calamarata to Ziti
Martha Stewart Living - Kelly Vaughan
Learn the difference between common varieties of pasta, then try our delicious and inspired pasta recipes featuring each kind. Whether you're doing your weekly grocery shopping or eating at a fabulous
3 days ago
Tina Sieg
Recipes
Perfect Pie Pastry
finecooking.com - By Robert Stehling
For a truly southern pie, lard is a must: it gives you the same flakiness as shortening but also adds a richness of flavor that shortening lacks. If …
3 days ago
Tina Sieg
Black Pepper
What is White Pepper, Anyway?
Bon Appétit - Emma Wartzman
When you think about the ubiquity of black pepper—always in a shaker next to the salt—it’s funny that white pepper feels somewhat elusive, especially considering that it’s common in East Asian and some
3 days ago
Tina Sieg
Baking
How to Test Baking Soda and Baking Powder to See If They’re Expired
rd.com - Tasteofhome.com Editors
When your pancakes come out too flat or your cake doesn't rise, your leavener might have lost its oomph. Here's how to do a baking powder and baking …
4 days ago
Tina Sieg
Vegetables
The One Stovetop Technique You Need to Add to Your Repertoire
FOOD & WINE - Jonah Reider
Great hosts have great tricks. In Supper Club, Jonah Reider taps into the joys of do-it-yourself hospitality, sharing his essential tips to become a more creative, improvisational, and confident host.
January 15
Tina Sieg
Oysters
How to shuck oysters at home, according to a professional shucker
FOOD & WINE - Maria Yagoda
The act of shucking an oyster—that is, wedging open a locked shell with a sharp blade—can seem intimidating. And it is, sort of. Juan Moore, the resident shucker at Nashville's Fin & Pearl, says that very
Mar 26, 2018
Tina Sieg
Recipes
How to Spatchcock a Chicken in 6 Easy Steps
Good Housekeeping - Becca Miller
There’s nothing better than classic roast chicken. But with these simple steps to spatchcocking (a.k.a. butterflying) a chicken, we’ve made sure that …
4 days ago
Tina Sieg
Food & Dining
Mistakes You're Making When Cooking Cauliflower
allrecipes.com - Isadora Baum
Whether it's because of the cauliflower-based items at Trader Joe's or this white veggie's ability to stand in as a low-carb alternative for rice or …
5 days ago
Tina Sieg
Apple Cider Vinegar
The 5 Vinegars You Should Always Have On Hand
FOOD & WINE - Maddy Sweitzer-Lammé
A squeeze of lemon on a bowl of pasta or a plate of chicken can be the difference between great and mediocre food. Why? Acid. It’s a flavor builder that helps bring other flavors into focus. Vinegar is
5 days ago
Tina Sieg
Tofu
5 Rules for the Best Tofu You’ll Ever Eat, According to Vegetarian Chefs
Chowhound - Joni Sweet
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. Tofu …
5 days ago
Tina Sieg
Gumbo
What Does a Roux Do?
tastecooking.com - Max Falkowitz
Though a roux is often considered a product of French haute cuisine, its uses are varied and ancient, dating back to 15th-century Ottoman kitchens …
January 17
Tina Sieg
Coconut
What’s the Difference Between Coconut Cream and Cream of Coconut?
tastecooking.com - Max Falkowitz
In 1949, the Puerto Rican scientist Ramón López Irizarry discovered a method that improved the arduous task of extracting cream from pulpy coconut …
January 17
Tina Sieg
Potatoes
What Is the Best Potato for Mashing?
tastecooking.com - Max Falkowitz
The conventional kitchen wisdom is that “starchy” potatoes like russets and Yukon Golds are best for mashing, while “waxy” potatoes like red bliss …
January 17
Tina Sieg
Side Dishes
Perfect Lentils, Every Time (Recipe & Tips) - Cookie and Kate
cookieandkate.com - Cookie and Kate
January 19
Tina Sieg
Recipes
Give One of the World's Oldest Cooking Tools the Respect It Deserves
FOOD & WINE - Jonah Reider
Great hosts have great tricks. In Supper Club, Jonah Reider taps into the joys of do-it-yourself hospitality, sharing his tips to become a more creative, improvisational, and confident host. It may be
January 6
Tina Sieg
Recipes
The Best Lobster Tail Recipe Ever!
therecipecritic.com - Alyssa Rivers
The Best Lobster Tail Recipe Ever is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then broiled under …
January 19