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…
Tip #37 from my grandmother's kitchen - how to soften brown sugar when it's become a hard, unusable mass. The brown sugar is neglected for a little while, we lift the lid and it's hard as a rock. All it needs is a bit of moisture to bring back that soft, scoop-able freshness.
Who says Thanksgiving has to be all about turkey? It’s your Thanksgiving, make your own rules (you rebel you). What says Fall Feast in your kitchen? You’re not bound by convention, you're a freethinker. (But, just in case we've got you covered on that whole How To Cook a Turkey thing.)
In Mexico, every cook has her own tamale recipe, her own sauce, her own masa mix, her own flavours. I didn't get any family secrets from Juantia (who bore holes though me with her icy stare), but Gleacelda galdly gave me a few moments of instruction in how to make tomales in her (pretty darn good) English. I kept up with my extraordinarily bad tourista Spanish/action charades.