I grew up eating Korean, Japanese, and Chinese food, but it wasn't until college that I experienced Thai and Vietnamese cooking. Once I started, I couldn't get enough of these cuisines. The dishes had an incredible richness and savor that I couldn't identify, but whatever it was, it made me want to keep eating.
Cooking rice, pasta, and other grains in water is so boring. There is a much better way to guarantee they will have your mouth chewing something seriously tasty: cook them in something that isn't water. Alternative liquids such as stock, milk, juice, or even tea will give bland dishes a fresh new flavor boost. If you're not sure how your dishes might taste, never fear: we tested them out. Before getting started, be sure to read this article first so that you know why it's important to rinse y...
There are several reasons why restaurant food tastes so good. One is that the cooks know how to make reductions, which involves cooking down large amounts of liquid until it becomes a pool of thick, glossy sauce. While this technique isn't hard to learn, it can be time-consuming.
You can find chili peppers in practically every cuisine. From the sweet Italian variety to the spicy Thai bird's chili and the smoky Mexican chipotle, peppers are ubiquitous and universally loved. But if you find the range and scope of these little fireballs overwhelming, you're not alone.
For the novice cook, fungi can be weird because, well, they're fungi. However, if you've been afraid to get acquainted with mushrooms, you've been missing out. Vegetarians love mushrooms and with good reason.
We've all been there, taking a nice stroll along the beach and, oh no, a big splotch of tar is plastered on your foot! No need to worry because there are a variety of everyday products that get that tar right off.
Learn how to make some casual, traditional, and unique dishes with tutorial help from myrecipes.com. In this video recipe, learn how to make turkey noodle soup. This simple, 35-minute recipe from Cooking Light magazine gives turkey leftovers a fresh start in soul-satisfying soup.
For me, the smoky brilliance of a good barbecue can't be beat. The way the smoke flavor seems to permeate every part of the meat is, in my opinion, the closest thing we have to food magic. Throw a piece of meat in a smoker with some select wood choices, wait a few hours, and suddenly you have something rich, complex, and bursting with smoky flavors.
Fresh, homemade pasta definitely beats the dried stuff from the store. However, most of us aren't usually in the mood to knead dough for 10 minutes... or to clean up a sticky, doughy, floury mess afterward.
Meat tenderizers are absolutely necessary when dealing with leaner, tougher cuts like flank or skirt steaks. And while fruit like papaya, kiwi, and pineapple contain enzymes that can tenderize meat, the results can be hit-or-miss, and impart a fruity flavor that you may not always want.
Add some ZING! to your BBQ and create some quick and easy to make tasty hamburgers or cheeseburgers.
You might be familiar with the use of zucchini blossoms in cooking and maybe even know how to make herbal simple syrups. But if you really want to show off as someone who knows how to use flowering plants in food, try adding some flower water to your cooking/baking repertoire.
When I was 12, for some mysterious reason, my dad put my little brothers and me in charge of cooking the Thanksgiving turkey. Naturally, my brothers and I spent the rest of the day playing hide-in-seek in the backyard and forgot all about the humble bird defrosting in the sink.
in this tutorial, we learn how to make hot wings. First, wash two lbs of chicken wings, then sprinkle with salt and barbecue seasoning. After this, mix the chicken up so they get evenly coated. Now, place the chicken onto a baking pan and bake at 425 degrees for 45 minutes - one hour. While these are cooking, place 2 tbsp sugar and 2 tbsp vinegar into a wok over medium heat. Then, add in 1 tbsp Chinese hot mustard and 1/4 c soy sauce. Mix this together and then add in as much hot sauce as you...
Ramen noodles don't have to be just plain old noodles. Cheap meals don't have to taste cheap. Take Ramen noodles to the next level with some green onions, mushrooms, red bell peppers and more. Check out this video tutorial to learn how to rock out and make ramen noodle stir fry.
This how to video shows you how to prepare a hearty dish of roasted veal with vegetables. For this recipe you will need:
Here is a video on making Pastrami flavored snack sticks. Part 1 is mostly the first day's work (preparation) with a little into the second day's set-up and stuffing. Part 2 is the balance of the production (stuffing and cooking with the recipe at the end). Alternate methods of cooking are to cook 1 hour and dehydrate until ready. No details are given on packaging.
There's a common saying that separates cooks from bakers: baking is a science, while cooking is an art. When baking, one little misstep can alter the texture, taste, and consistency of any recipe.
The world of spices can be bewildering. They promise to make your food more flavorful if you know how to make the most of them. Unless you know a couple of essential tricks, however, it just seems like you're adding bits of colored powder to your food.
Macaroni and cheese is one of those dishes that automatically make me feel all is right with the world. I even like the boxed kind in a pinch. However, real macaroni and cheese is pretty easy to make and is worlds better than the boxed kind. It's also pretty easy to make really, really good macaroni and cheese once you know some essential pointers.
French toast is one of those things that everybody kind of knows how to make, but few people know how to do really well. And while the dish originally does hail from France (its original name, pain perdu, means lost or wasted bread), it has become a beloved American breakfast dish.
We're a little citrus-obsessed, and with good reason: lemons, limes, oranges, grapefruit: Mother Nature really packed those babies with flavor, from peel (which you can zest without special tools) to juice. Now executive chef Amanda Freitag of Empire Diner has come up with a way to make those lemons and limes give up even more flavor by applying a lot of heat.
Two slices of whole-wheat toast with lots of butter. Two eggs, poached to a firm yet custardy texture. The yolks should absolutely not be hard-cooked and the whites should be tender, not rubbery. That's my idea of the perfect breakfast.
Brining is magic. All you have to do is make a mild saline solution, toss in your protein of choice, let it soak, and cook. You end up with incredibly tender, flavorful meat or tofu for very little effort. So why aren't more of us doing it?
How to build an outdoor, homemade fire pit out of an old washing machine drum! It looks great and works fantastic. Fire pits are conventionally made from stone or bricks and as the name suggests, are made into a pit in the ground. The fire pit that l have just built is a little different to that.
I'm no coupon-cutter (I just don't have the patience for it, sadly), but I do love buying things in bulk to save a buck or two. And one of the staples on my bulk-buy list is chicken; I cook with chicken so often that trying to save money on it is a no-brainer.
One of the golden rules to cooking a Thanksgiving turkey is to place it on a roasting rack before it goes into the oven. Missing this step and cooking it directly on the pan will burn the bottom of the bird, resulting in overcooked, dry meat.
I don't deep fry food that often, mostly because it uses a ton of oil, which is expensive, and the cleanup is a son of a mother. (That oil really splatters everywhere.) Plus, no matter how careful you are, you will get hit by hot oil at some point and it will not be pleasant.
My husband's and my daily schedules are constantly changing. Frankly, it's complete chaos sometimes, so I can't plan to have elaborate dinners on the table at six o'clock every day. And by the time we actually get to eating in the evening, we've become so hungry that our moods have taken a nosedive.
I've never had a problem with veggies—we've always been the best of friends—but I do have a lot of other people in my life that have been less than enamored with this basic food group in the past. Some cite the bitter flavor associated with veggies like Brussels sprouts, while others dislike the various consistencies that come with boiling or steaming vegetables such as broccoli or eggplant.
Whether you call it chicken-fried steak, country-fried steak, Milanese, wiener schnitzel, or breaded cutlet, there's something irresistible about a piece of meat that's been treated until it's thin and tender, dredged in beaten egg and flavorful bread crumbs, then fried until the coating is crisp enough to shatter when you bite into it.
Indian food is amazing. One of the things that makes it so great and exotic is the cooking methods used. Among the best of these methods is the use of the tandoori oven, a cylindrical oven used to primarily cook skewered meat and various flatbreads with heats upwards of 900 degrees Fahrenheit. Regrettably, such heat and taste is hard to replicate in the average home kitchen.
Does TikTok scare you? Trust me, I get it. It's a strange, unfamiliar place to those of us not accustomed to its ways, populated by teenagers and college students with their own subcultures, memes, and humor. But here's the thing: TikTok has something for everyone, you included.
Maybe you decided to make your own pumpkin pureé because of all the buzz about canned pumpkin actually being squash (which, by the way, is a load of bull: it's made with ugly pumpkins, but pumpkins nonetheless). Or maybe you just wanted to be that person that proudly proclaims that they made everything from scratch for their Thanksgiving feast this year (ahem, me).
The mighty toaster oven may be the most useful small appliance ever, whether you're a college student who needs to heat up your Bagel Bites or a professional looking for a quick way to warm up a frozen pizza after a long day. But that toaster oven is no one-hit wonder. With this smart hack, you can give it double-duty superpowers to heat up not one, but two frozen foods at the same time.
From vodka to beer, booze is great for drinking, great for mixing, and, yes, great for cooking with. But there's really no alcohol better for bringing into the kitchen than wine. From savory dishes to sweet ones, wine is so versatile that it can make almost any meal better. And contrary to popular belief, it's easy to cook with.
A cup of ginger tea with lemon first thing in the morning, a pick-me-up cup of green tea (or matcha) to fight off the afternoon slump and a soothing cup of chamomile tea to help me unwind before bed—I would be lying if I said I weren't a major tea enthusiast.
It's no secret that the microwave is a modern-day wonder that, when used correctly, can cook a wide variety of food in a snap.
Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.
There is something so satisfying about dipping your spoon into a perfectly smooth slice of cheesecake. There is something a bit less satisfying about it if the top of the cheesecake is cracked and cratered.
