With a little food science, you can conjure buttermilk from thin air. Well, kinda'. Learn how to make buttermilk with just milk, lemon, or vinegar as a substitute for buttermilk in almost any recipe, in this edition of Kitchen Basics.…
Fresh corn is only here for a short time, so get it while it's hot then toss it on the grill for a late summer treat. If you've never dabbled in cobs over the coals before here's a few…
On this (mostly) Wordless Wednesday we shave time off your kitchen prep with a little photo tutorial we call: How to Cut Peppers. Amazing how a little savvy knife work can save you time and deliver a consistent product. This is one…
Summer salad season, time for homemade mayo and Caesar salad, avoid upset tummies with a little food safety know how and a bit of kitchen expertise. Tip 1: how to coddle an egg. As a brief follow up to our Grilled Cesar Salad post, we…
With temperatures on the rise, barbecue season can't be far behind. Time to get ready with a big bot of garlic confit. Cooked slow and low in oil, the garlic becomes sweet and easily mash-able, perfect for quick summer cooking, sauces and condiments. Confit…
Gigantic bags of beets continue to show up in the big, shiny kitchen, and what a pain in the patootie! They stain hands, clothing and kitchen equipment and take hours to cook, but with quick this how-to, peeling beets is a snap.…
If you're looking for the perfect gift for the food fanatic in your life, look no further. 'Cocotte' is the French word for Dutch Oven; an enamel finished, cast iron pot with a fit fitting lid, prized by cooks for their ability to…
When faced with the task of cutting liters of cherry or grape tomatoes in half, it pays to have a time saving trick, or you will be at it a long, long time. Here's a trick from the pro kitchen that can…
