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Articles tagged with techniques

  • How to Make Caramel Sauce

    Silky, sweet, and ever so slightly bitter all in one glorious mouthful; is there anything better than caramel sauce? If you think this sticky treat is tough...


  • Top 5 Scrambled Egg Upgrades

    When The Alice B. Toklas Cook Book was published in 1954, “Hashish Fudge” inevitably made more of a splash than decidedly simpler “Scrambled Eggs.”...


  • How to Deglaze a Pan

    Anybody who’s cooked even a modicum of meat knows that the tastiest bits are the browned ones stuck to the pan. The best way to get those bits, as well as...


  • How to Press Tofu

    Here's a technique that’ll help non-tofu eaters understand just how malleable and useful an ingredient it can be. It’s called pressing tofu, and all you...


  • What’s New: Easy Homemade Yogurt

    A hundred bucks may seem like a lot to spend on yogurt, even the kind with fruit on the bottom. But think of it this way: if food is fashion, yogurt’s the...


  • Did You See?

    After a long summer week and a lot of rain, the weather has cooled and we here are What's Cookin' are ready for the weekend. What better a time to catch up...


  • At Home Fried Food

    Deep frying at home is a commitment. There are certain things required to get started: oil, a deep pot (or deep fryer), a cooking thermometer, the...


  • Old School Cooking Techniques

    With the increasing popularity of the slow food/slow cooking movement, more and more chefs and home cooks are beginning to bring the focus back to quality,...


  • Spring Time Braising

    Yesterday marked the first official day of spring. With the beautifully mild weather we've been having on the East Coast for the past few weeks, all of us...


  • Cooking with Coffee

    While coffee and espresso based recipes are most often associated with sweeter dishes like tiramisu, there is much more that the nutty bean can do when...


  • How to Bake Yeast Breads

    For the next three weeks, I’ll be learning how to bake. It might seem easy to many of you, but I grew up in a household where breads and pastries were...


  • How to Prepare Charcuterie

    Back fat. I don’t want it on me, I don’t want it in my food. Unfortunately, this week we didn’t have much choice. We were learning about charcuterie,...


  • Meat- It's What's for Dinner Part 2

    Like my lessons for cooking poultry, last week and this week were all about how to prepare with dry and wet techniques. This week, we learned about braising...


  • How to Cook Poultry, Part 2

    Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry. Braising is a wet, low...


  • Cooking School Daze, Week 10, part 2

    Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture them in my head. They are,...


  • Cooking School Daze, Week 9

    I eat fish a lot. I’m especially fond of buying fish that are deemed “Best Choices” from the Monterey Bay Aquarium’s Seafood Watch. This is a...


  • Cooking School Daze, Week 7

    Last week, we worked with mostly raw ingredients in the fruits and vegetable category. This week, we took those ingredients a step further. Like tasting the...


  • Cooking School Daze, Week 6

    Now this week’s focus was my kind of food! With last week’s arterial clutter finally out of my veins (dairy and eggs), I was really excited for these...


  • What We've Been Reading

    Love reading food blogs but never have the time to cook anything during the week? Check out Weekend Food Projects, a blog dedicated to all the fun foodie...


  • Cooking School Daze, Week 5, Part 2

    I have eggs almost every morning for breakfast. I usually get the jumbo-sized, as I use mostly egg whites and want to get the most bang for my buck. But in...


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