• How to: Braising Basics

    Braising is transformative: it turns tougher, cheaper cuts of meat into richly flavorful dishes that rival their more expensive protein brethren. But unlike...


  • 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...


  • How to Make Lemon Curd

    Winter’s bounty is often picked on, hated for its abundance of hearty root vegetables and lack of fresh fruit. But while you may be ready to say goodbye to...


  • 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...


  • Diet Tips for the New Year

    Every year around December 30th or 31st, we make a resolution to start the new year off right. In the new year, I’ll drink less. In the new year, I’ll...


  • Brownie Mix-Ins

    Continuing on last week's coverage of cookie mix-in ideas come baking aisle cravings, we're bringing you a few great ideas for when the craving calls for...


  • Cookie Mix-Ins

    So, it's hot and humid and you have no interest in putting in the effort of cooking from scratch, but the day is winding down and you can't rid yourself of...


  • How To: Ice Pops

    From fudgsicles and strawberry shortcake bars to paletas and granita, there are so many frozen snacks to munch on come hot summer days. While each is super...


  • Guide to Grilling Chicken

    We Americans just love our chicken. Deep-fried, stir-fried, roasted, barbecued, grilled and even poached, we’re experts at enjoying it every which way. Now...


  • Tips for Cleaning the Grill

    Lighting up the grill for summer season is one of the highlights of the year. Freshly charred burgers, juicy chicken legs, crisp yet tender veggies, and even...


  • How To Make Sushi

    Going out for sushi is one of my favorite things to do. The rich and delicate flavors of the fish mesh so perfectly with the sour vinegar tang of properly...


  • 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,...


  • Testing, Testing - Part 2

    The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all had to be from memory. My...


  • Testing, Testing - Is This Thing On?

    After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in. We were nervous wrecks for the...


  • How to Prepare Plated Desserts

    This is the last week of learning for my Pro Chef Level 1 course and appropriately enough, like finishing a fine meal, we made desserts of all kinds....


  • How to Make Quiche

    In this second week of baking we learned about making pastry dough and various quick breads. All pastry dough and batters have similar ingredients, but...


  • 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...


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