Professional Chefs Are Sharing The Mistakes We're All Making In The Kitchen, And These Are Really Good To Know, Y'all
"If you want to cut onions without the juices making you cry, chill them first." "By using a thermometer, even a novice cook can be sure they are cooking their meat to the desired level of doneness. A
This recipe makes brining worth the effort. It results in some of the most flavorful roasted chicken we’ve ever made. The volume of kosher salt varies greatly from brand to brand due to the size of the
Most Americans are needlessly tossing out packaged food—not because it’s gone bad, but because they take the date stamped on it far too literally. That’s according to a recent study published in the journal
I make and eat a lot of soup in the winter. More often than I want to, I will bust open a carton of store-bought broth. Sometimes the time and effort of making the soup itself is all I can handle. It’s
We all need a little more reverse-sear chuck steak in our lives. Basically editor Amiel Stanek spends all day every day trying to help readers get dinner on the table as quick and efficiently as possible.
Vermouth gives this gravy a nicely rounded flavor; to make it without alcohol, add a splash of apple cider vinegar instead. A homemade turkey stock provides the best base; it is easy to do, days or weeks
Jennifer Garner is making her love of pizza very well known. Although the actress has experimented with many pizza dough recipes like those from Cooks Illustrated and goop founder Gwenyth Paltrow, she