Stock is a crucial ingredient for so many recipes: soups, gravies, and risottos depend on stock; quinoa and rice are both more flavorful when cooked with it, too. So, chances are that broth is a staple on your weekly shopping list.
Personally, I think everyone should have the freedom to sit down and enjoy a delicious breakfast each morning... but that isn't always attainable, especially because of the prep work and cook time that tasty meals often require.
Unquestionably, one of the best parts of Hanukkah is the prevalence of latkes during the 8-day celebration. But even the most dedicated spud fanatic can get a little "latke'd out" as the week drags on. Here are some alternative preparations for latkes that will give you some variety in your celebratory food choices throughout the Hanukkah season.
Tahini: it sounds like the name of a high-end fashion designer... or perhaps a variation on a two-piece swimsuit. But this "weird ingredient" is actually a delicious and nutritious paste made from toasted sesame seeds and oil.
A classic French omelet is supposed to be completely cooked through with no brown edges. This is a delicate balance to strike, though. I always find that the moment I flip an omelet, it completely falls apart—unless it's so well-done it's rubbery, of course.
Butter is one of the most versatile ingredients in the world: its variety of uses range from brightening a morning piece of toast to finishing a beautiful rib-eye steak with decadent flair.
Let me start by saying something controversial: I despise the gluten-free fad. I think gluten is delicious (I go through at least two loaves of bread a week, with a healthy dose of pretzels and pasta in there as well), and I think many of the health myths surrounding gluten are either fabricated or hyperbolic.
In my opinion, vodka gets a lot of undeserved flak. It seems like most people have a bad experience in college with a plastic bottle of vodka and never go back. I can't blame them; it took me a few years after graduating college to start to enjoy vodka again—but now I adore it.
Flowers may be beautiful, but they're not usually appetizing. Sure, nasturtiums are hip in fancy restaurants, but they're primarily used as a garnish. Granted, fried squash blossoms are incredible, but the point remains: flowers are usually reserved for looking at, not masticating.
A good chef's knife is a thing of beauty and, with proper care, a joy forever. It can totally change the way you cook and turn even the dullest prep work into a glee-filled task.
There are certain ingredients that chefs regularly use to elevate their food beyond the status of what us mere mortals can create. Shallots are one. Good, real Parmesan cheese is another. And the rind of that real Parmesan cheese just so happens to be one of the culinary world's biggest kept secrets.
Other than salt, there's no ingredient that's as big a kitchen staple as olive oil. And just like salt, there are a million little known uses for it.
We're all familiar with the sinking feeling that happens when you cruise through a recipe, only to arrive at an instruction that calls for a tool you don't have. Some of the best food hacks (and my personal favorites) exist to combat that problem. Why spend money on a kitchen tool—or worse, avoid a recipe altogether—when you could find a new way to achieve the same result?
Tomatoes are the perfect barometer for kitchen knives and knife skills. If you've ever watched an infomercial for a set of knives, you've surely seen the enthusiastic host waxing about how well the knives cut tomatoes. And if you've ever had your knives sharpened, you've most likely tested them out on a tomato.
Potato peels are largely misunderstood creatures. They're shucked away from every mashed potato dish like some icky rag that has no business in your kitchen. PS: Quit it. By ditching the peels, you're not only missing out on fiber and large amounts of potassium (even more than a banana), you're tossing the potential for chewy, crunchy finger food. So the next time you're left with a plate of scraps, here are four tasty reasons to hold onto them.
If you've never heard of or eaten temari sushi, then you're in for a treat. These pretty sushi balls are good for parties and festive gatherings, and even though they are so colorful and striking, they are not hard to make. Just like every other type of sushi, they are customizable, and they have the cute factor necessary for kids or appetizers.
I'm a firm believer that a sandwich is the ultimate food. It's filling, but not heavy; it has carbs, protein, veggies, and sauces; and it's easily customizable. Add that all up and you've got the absolutely perfect lunch.
Indoor electric grills are nothing new; George Foreman grills have been around for over 20 years now, providing healthy, smokeless grilling options for indoor use. Yet as nifty and fun as George Foreman grills are, indoor grills have never been considered a hot item for passionate and avid home cooks.
Greasy fast food. Snacks. Candy. Empty stomachs. What do these all have in common? They're all things that people commonly have for lunch during the week, because it beats the hassle of having to plan, make, and pack lunches before their workday.
This sounds a little crazy, and it is—in a good way. Cooking food in the dishwasher while it cleans your dishes multitasks your appliance and saves time and energy. And who doesn't want to spend less time over a hot stove? How Dishwasher Cooking Works
A salad can mean everything from fruit to meat and everything in-between, but it never means finger food. Forks are required. So that means that even though salads are versatile, delicious, and customizable, they are hell at cocktail parties. How do you hold your glass and take a bite of your salad at the same time? It's awkward.
Don't leave your tongs out by the grill, as they are one of the most useful and versatile cooking tools to have in your kitchen. In my house, they come in a very close second to chopsticks, which I cook with everyday. Like chopsticks, they make it easy to delicately flip and turn food with precision. But unlike chopsticks, there's no learning curve, so anyone can use tongs for easier, simpler cooking.
Cast-iron cookware breeds a strange kind of obsession. When I got my first pan, I spent untold hours seasoning, cooking, researching the best non-soap methods to use for cleaning, and re-seasoning that thing. Finally, I became exhausted by the whole process and realized that you can skip seasoning a cast-iron pan as long as you use it regularly and clean and oil it properly in-between uses.
Each flavor of sake, the national spirit of Japan, comes with its own fans, not unlike whiskey aficionados here in the States. While sake is often called "rice wine," it is more akin to a malted beverage like beer.
Roasting turkey is a topic that inspires endless debate among cooks. How do you get the perfect mixture of juicy meat, crispy skin, and flavor? Everyone has a favorite technique, whether it's brining the bird or spatchcocking it. However, if you're ready to move onto Ph.D. levels of turkey cooking, you might just want to look beyond these methods and get genuinely wild.
We've already taught you how to clench your fist to make healthier food choices, and how to make sure you eat healthily at a restaurant, but it turns out there are even more mind hacks we can use in our never-ending quest to control our appetites.
The best sangria I ever had in my life was made by a Spanish friend for my birthday party. The ingredients included a giant box of Franzia red, one bottle of Bombay Sapphire Blue, one cup of sugar, a liter of 7-Up, and some cinnamon sticks. She put everything but the 7-Up in a giant zinc bucket from Home Depot and insisted that it had to sit overnight so the flavors could blend (and so the Franzia wouldn't taste so, well, Franzia-ish).
One of the down-sides of international long-haul travel is layovers between flights in unfamiliar places. We have a flight to Europe this year via Guangzhou, China, and I've been putting together my notes on how to make the best use of 7 hours between flights, which I'd like to share.
The debate over whether to deep-fry or roast a Thanksgiving turkey can get pretty heated. Both have their merits, but it's hard to argue with that crispy, golden brown skin and moist texture that the fryer gives. But what's better than a deep-fried turkey?
Hello and welcome to my post. I would like to share a few things I have picked up along the way - while feeding my two dwarf rabbits. In this tutorial I would like to answer the question - How to choose the best food for your rabbit?
In this Cajun cooking class on video, learn how to make boudin sausage. Our expert chef and caterer, Karl James, will walk you through the process step-by-step, including what ingredients and equipment you will need. Although this is a complicated recipe that takes some practice to perfect, Karl makes it easy as he shows you how to chop and cook vegetables, season and prepare the meat, how to cook rice, how to assemble your meat grinder and sausage stuffer, how to soak the casings and fit the...
Feeding birds isn't the same as feeding ducks. Ducks are practically fearless when it comes to filling their tummies, but other birds aren't as brave, especially when it comes to baby birds. Baby birds sometimes fall from their nests, and sometimes are knocked out by storms or other natural causes. If you find a baby bird, here’s how to feed it.
You’re munching away on walnuts and, oh no, you notice you have a scratch on your wood floor. You already have the solution in your hand. The oil in nuts will fill in and make scratches on a wood floor disappear.
In this video series, our expert will show you how to make Chicken Francaise. You will get step-by-step instructions for tenderizing the meat, cutting the chicken and making the batter for the chicken. Learn tips for frying the chicken and creating the sauce from lemon juice, chicken broth, butter and flour.
In this Italian food cooking video series, learn how to make a stuffed pasta shells recipe. This traditional dish is a great way to get some attention at any meal. Stuffed shells take a simple noodle and transform it into a pocket of flavor, full of meat, vegetables and spices.
While Magic Leap has gained attention for its ability to raise capital, the company (now with an actual product on the market) still faces an uphill climb against the titans of the industry.
How can a drug used to treat cancer be effective against viruses, too? The answer lies in the drug's shared target — specifically, cellular components that control the activity of genes. A new research study showed that one such type of drug, histone methyltransferase inhibitors used in cancer clinical trials, has activity against herpes simplex virus, too.
Colorectal cancer — cancer of the colon or rectum — is the third most commonly diagnosed cancer in the US. To reduce the chances of a diagnosis we are all urged to stop smoking, keep our weight down, decrease our intake of alcohol and red meat, keep active, and get screened for colon cancer. But, new research has found something that participates in the development of colorectal cancer that might not be as easy to control: A strep bacteria that promotes tumor growth.
We know that healthcare-related facilities can be fertile ground for antibiotic-resistant bacteria, but recent research suggests your produce aisle might be too.
A robust appetite for imported foods is leading to increased disease outbreak in the US. Despite the locovore and slow food movements, America's demand for foreign foods is picking up. According to a study published in the journal of Emerging Infectious Diseases, demand for imported fresh fruits, vegetables, and seafoods has jumped in recent years.
