10/10/2008
Two-Minute Expert: What's in garam masala?
Garam masala (gah-RAHM mah-SAH-lah), with its roots in northern India, is a blend of spices that have been dry-roasted and ground. And it has a kick: Translated, garam means warm or hot.
10/03/2008
How to store fresh corn -- if you must
Ideally, you should cook corn the day you buy it for maximum sweetness before the sugars start turning to starch. What to do if you must store it? Our food-geek friends at Cook's Illustrated experimented with several methods, and here's their collective wisdom from Perfect Vegetables (America's Test Kitchen, $30).
10/01/2008
Two-Minute Expert: Prevent pineapple upside-down cake from sticking
Ever experience that gooey, stuck-to-the-pan problem with pineapple upside-down cake when attempting to remove the cake? This can happen even when you wait several hours for the homey classic to cool.
09/18/2008
Ideas for enjoying steamed spinach
09/17/2008
Two-Minute Expert: Prevent pineapple upside-down cake from sticking
Ever experience that gooey, stuck-to-the-pan problem with pineapple upside-down cake when attempting to remove the cake? This can happen even when you wait several hours for the homey classic to cool.
09/16/2008
There's an art to making Greek coffee
09/04/2008
What is macerating?
Anyone who has watched an old film with W.C. Fields injecting an orange with spirits has got the basic idea of maceration.
09/03/2008
Two-minute expert: How to open a stubborn jar
You're in the middle of a culinary masterpiece, and the jar lid of a crucial ingredient just won't budge. You've thumped it from the bottom, and maybe even run hot water over the lid. Perhaps you've tried to will it loose with all your grunts and groans.
The difference between yams and sweet potatoes
What is the difference between yams and sweet potatoes? There is such a thing as sweet potato pie, but I've never heard of yam pie.
08/18/2008
Two-Minute Expert: Preserve the herbs
Here's an easy tip from Family Circle . To preserve fresh herbs from your garden, purée them with a little olive oil, then freeze the mixture in ice cube trays. Transfer cubes to plastic freezer bags. (Be sure to label what herb is in each bag.) Use as needed to flavor sauces and other dishes.
08/13/2008
How to roast peppers
Thank Christopher Columbus for erroneously naming this fruit a "pepper." When the explorer encountered capsicum pods on his New World voyages, he mistakenly thought he'd found a new type of black pepper. But we also call the hot ones chiles, and the history of that word is more clouded.
Food safety basics
Mastering the stovetop is only part of preparing a meal. Here are some basic food-safety tips.
Two-Minute Expert: How to shock vegetables
At some point, a recipe may call for you to shock green vegetables after boiling them. To do this, fill a large bowl with ice and water, and submerge the vegetable(s) to stop the cooking immediately. If vegetables are not shocked after being boiled, the internal heat continues to cook them. An alternative to the ice-water bath is to place the vegetable(s) in a large colander immediately and rinse for 1 minute using cold water.
08/07/2008
Two-Minute Expert: To sear or not to sear
Searing is using high heat to brown the surface of meat in a skillet, under a broiler or in the oven. This process is supposed to seal in the juices. There is disagreement among chefs as to whether the process really does this.
07/31/2008
Two-Minute Expert: Making mirepoix
07/16/2008
How to make a bagel-friendly egg
Ever wondered how to make a breakfast bagel sandwich without egg showing through the bagel hole? Simple. The only tools you need are cooking spray, a shot glass and a frying pan small enough that one beaten egg covers the bottom.
07/10/2008
Two-minute expert: Braising and stewing tenderize meats
Braising and stewing are similar ways to turn tough cuts of red meat or chicken into tender bites.
06/12/2008
Two-Minute Expert: Speed-clean your blender
The worst part of making a smoothie is the cleanup. There's a simple way to clean a blender – with the push of a button.
05/23/2008
10 tips for propane-grill safety
When you fire up your propane grill, be sure to do it safely. Fires and explosions are most common when a grill is first used after a long period of storage and when a new propane cylinder is attached. Here are some tips.
05/01/2008
A quick guide to all those teas
Sales of tea are soaring, with green teas, black teas, chais and herbals all hot options. But determining which teas to drink – and which ones are low in caffeine, high in antioxidants and still flavorful – is about as difficult as, well, reading tea leaves.
04/22/2008
A new spin on book clubs: Cooking together
Each month, this group of foodies gathers to cook a meal inspired by the book they just read. Here's how they throw the party.
Recipes for Strawberry Salad, Asparagus Quiche and more
Tips for your own bookclub party
03/10/2008
Two-Minute Expert: Rescue a burnt muffin
If you've ever salvaged a piece of burned toast by scraping, you have the skills to save muffins. With a grater, you can rescue muffins and cupcakes that are scorched on the bottom.
03/04/2008
Two-Minute Expert: How to make crispy prosciutto
It's hard to deny prosciutto's appeal as a cold cut, but it also can be cooked until crispy for something a bit different. The resulting crunchy bits can be used to elevate soups, salads, eggs, baked potatoes, sandwiches, you name it.
02/19/2008
How to make authentic Texas chicken-fried steak
Too many cafes make chicken-fried steak by dragging it through thick batter and deep frying it. Reclaim the way this dish was made 30 years ago by following this expert technique.
Watch Rosemarie Hudson make chicken-fried steak the way she used to at Gennie's Bishop Grill in Oak Cliff.
02/14/2008
Two-Minute Expert: Perfect hard boiled eggs
One reader wants to know how to keep the yolks centered when hard-cooking eggs. There are a couple of things to try.
02/06/2008
Put some heart into those pancakes
Expressions of love can start with the first meal of the day, with a stack of pancakes that showcases your feelings.
Two-Minute Expert: How to use pink peppercorns
02/04/2008
Two-Minute Expert: Know your cabbage
Napa cabbage is a thin, crisp and delicately mild member of the same family as bok choy. Both are Chinese cabbage and generally are considered to be interchangeable in recipes. Both napa cabbage and bok choy can be used raw, sautéed, baked or braised.
02/01/2008
Two-Minute Expert: Adaptable garlic butter
You could make garlic bread with margarine, garlic salt and parsley, and you'd probably get no complaints. But you could do so much more.
01/23/2008
How to toast and skin hazelnuts
Some recipes call for hazelnuts that have been toasted and skinned. Fine Cooking Annual, Volume 2 (Taunton Press, $35) tells how.
01/16/2008
Fake the panko
Japanese bread crumbs called panko are flakier and fluffier than standard bread crumbs. And they lend an incredible crispness to foods. If you can't find them, make your own with high-quality sandwich bread and a food processor.
01/14/2008
Budget entertaining: A make-your-own pizza party
Follow this recipe for a party where everyone helps bring ingredients, make the food, and show off their tastes in pizza.
12/29/2007
Two-minute expert: Aluminum smarts
Learn the film-under-foil secret.
10/13/2007
How to care for cast iron
The Lodge Manufacturing Co. is selling a lot of pre-seasoned cast-iron cookware these days. But they're still selling it with the original finish, as well. And those pieces must be seasoned with oil, to create a nonstick surface, before you can use them. And a lot of vintage cast iron could use reseasoning before it's used.
10/09/2007
Measure carefully
Measuring an ingredient correctly is one key to the success of your final dish. Sometimes you have to read the directions carefully.
Easy assembly: Fast herb bread
This herb bread, made by mixing fresh herbs into crescent dough, adds just the right spice to any meal. Experiment with different savory herbs until you find your favorite combination.
10/11/2007
Thanksgiving primer: Brush up on food saftey basics
Here's what you need to know when it comes to food safety for your Thanksgiving feast
Freezing Thanksgiving dishes is a timesaver
As you plan ahead for Thanksgiving dinner, don't forget your freezer. It could be your ticket to a memorable feast - without sacrificing time with family and friends. Here's a guide to what you can make ahead so you can breathe easier when it counts.
More Thanksgiving recipes
Thanksgiving cooking basics -- a survival guide
09/26/2007
Two-Minute Expert: Dust a cake without making a mess
We love this less-mess trick from the September issue of Cook's Country . When you need to dust cakes or cookies with powdered sugar or cocoa, place a cooling rack over the sink and put the item on top. Shower away: The excess falls in the sink, which is easily rinsed.
09/12/2007
Two-minute expert: The only knives you need
Some home cooks have a block of knives, and if they dish up a variety of fare for family dinners, they may get to use each knife. But three basic knives are all you really need.
08/29/2007
Two-Minute Expert: How to substitute for alcohol in cooking
Looking for good substitutions for wine, liquor and beer in recipes? In The Food Substitutions Bible , David Joachim (Robert Rose, $20) offers the following suggestions:
10/11/2007
How to fry a turkey
John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It's an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isn't mere love of outdoor cooking. It's the results. Video: Watch the frying process
09/20/2007
What is puff pastry?
07/17/2007
Size matters with Bundt pans
If you're unsure how much batter your beautiful Bundt pan will hold, there's a quick way to measure its capacity.
07/07/2007
No more watery drinks
Freeze tea, lemonade or any flavored beverage in ice cube trays. Add the frozen cubes to your drinks to keep them from getting watered down.
Leave skin on fish for better results
If you've ever watched a fish fillet fall apart, slip through the grill and sizzle to a black chip on the coals below, take a tip from TJ's Fresh Seafood Market. To help your fish hold together, the Dallas market recommends keeping the skin on during cooking. The skin helps the fish retain oil, which keeps the flesh from drying out and provides nutrition. The skin can then be removed before serving.
How to get perfect roast every time
Temperature is crucial when you're cooking a roast. Always use a meat thermometer to check your roast's interior temperature, rather than depending exclusively on time. Oven temperatures vary.
07/03/2007
Two-Minute Expert: A pasta solution
Reserve a cup or so of the water used to boil pasta for the perfect addition to your sauce.
06/27/2007
Two-Minute Expert: Cut a big round cake with ease
There are certain advantages to cutting a sheet cake. It's a rectangle, so slicing it into servings is straightforward. But a round layer cake can be as intimidating as it is impressive when it comes to slicing. You can cut it into wedges, but sometimes servings are too large. Here's how to overcome this problem.
06/23/2007
A clean leek is a happy leek
Leeks and little boys have a lot in common. They have many charming qualities, but they often harbor dirt. Here's a method for getting the vegetables clean, according to www.jacquespepin.net.
06/20/2007
Two-Minute Expert: Slice goat cheese simply
Use dental floss to cleanly slice soft goat cheese such as chèvre.
06/11/2007
Bring the heat, not the firefighters
Although it would add drama to the evening meal, a visit by the fire department, sirens blazing, isn't generally in the plan.
06/16/2007
Shortcut cook: Big, fat jelly biscuits in four steps
Refrigerated biscuits tossed with sweet stuff offer a fast and fabulous twist to breakfast. Mix it up with several favorite preserve combinations.
Perfect barbecued ribs - the first time
Are you dreaming of barbecuing perfect ribs: crusty in the right places, but still moist, meaty, and wreathed in a cloud of smoky wonderfulness? But you've never cooked ribs before?
06/11/2007
What beer geeks know
Beer is back. The new beer subculture is fueled by a wave of artisanal beers the likes of which you'd never see in a television ad.
Two-Minute Expert: Chile veins hold the heat
Those chiles seemed so appealing in the produce case, inviting green or red or yellow. The accompanying sign said medium, meaning not too hot. Do you trust the purveyor to steer you right?
Two-Minute Expert: Herbs, fresh vs. dried
Sometimes we all need to find a substitute in the kitchen. When it comes to switching out fresh herbs for dried, the general rule of thumb is three times as much fresh as dried.
06/06/2007
Two-Minute Expert: Splash-free salad dressing
To dress a salad easily and lightly, use a plastic squeeze bottle. You can repurpose a clean, squeezable plastic ketchup or mayonnaise bottle from the store.
06/05/2007
Get kids eating fruit with smoothies
EVANS CAGLAGE/DMN
Pretty parfaits are easy for kids to make.
Freezing fruit is a smart way to get five servings a day and to add variety to a daily diet. Kick up the kids' fruit this summer: Freeze it in their favorite concoctions with whipping cream, chocolate or granola. Whether frozen fruits are chopped, pureed or sliced, they make any treat a little more nutritious and even more fun for kids to eat.
05/30/2007
Two-Minute Expert: A handy bowl holder
When making vinaigrette or other salad dressings, whisking briskly with one hand while slowly pouring oil with the other is a must to keep the blend emulsified. That leaves you a hand short for holding the bowl.
05/22/2007
Two-Minute Expert: What's that dimple in the wine bottle
The dimple in the bottom of a wine bottle is called a punt (or a "kick-up" by bottle manufacturers).
05/09/2007
Cook's Illustrated offers the book on the best roast chicken
Now, time-starved cooks can take their places in the gourmet kitchen with the experts' blessings. The editors of Cook's Illustrated have reached across the divide between the practicing foodie and the aspiring foodie with The Best Make-Ahead Recipe.
Two-Minute Expert: Beurre manié
Beurre manié is butter-and-flour paste used for thickening soups or stews without altering the taste. In a bowl, mash together 1 tablespoon of softened butter and 1 tablespoon of all-purpose flour. Add a cup of soup or stew liquid, and mix until the butter-flour mixture is incorporated completely into the liquid. Stir the mixture back into the soup or stew and bring to a boil to thicken.
05/02/2007
Two-Minute Expert: Dusting pans with cocoa
We dust pans with flour to keep cakes from sticking to them during baking. That's fine, unless you're making a chocolate cake.
04/25/2007
Two-minute Expert: Chiffonade
Chiffonade literally means "made of rags" in French. And while you're not going to "make rags" when you are asked to chiffonade, you are going to cut herbs or greens such as sorrel, basil or lettuce into very thin strips. Using basil as an example, you stack several leaves, largest to smallest, and roll them up sideways to make a little cigar. Cut across the rolled cylinder with a very sharp knife to make the strips. A dull knife mashes and bruises the delicate herb, turning it black.
04/23/2007
Microwave asparagus for a quick side dish
For those nights when you need something green and quick, microwave a pound of asparagus. You'll load up on the nutrients, and the cooking clocks in at less than 5 minutes.
03/28/2007
Roasting peppers: 3 easy ways
I love the sweet, smoky flavor, silky texture and bright color of roasted peppers. You can buy them jarred, but homemade is much tastier. Once roasted, they keep well, so I prepare a dozen at a time and freeze the extra in 1-cup containers. Here's what you need to know.
03/21/2007
Two-Minute Expert: Adaptable garlic butter
You could make garlic bread with margarine, garlic salt and parsley, and you'd probably get no complaints. But you could do so much more.
03/16/2007
Two-Minute Expert: Buttermilk substitution
It happens to everyone: In the middle of a recipe, you search for an ingredient you thought you had and come up empty-handed.
03/07/2007
Make your own candied ginger
Has the price of candied ginger put you off? Try making your own from fresh ginger.
02/28/2007
Two-Minute Expert: Making croutons
You couldn't finish that great loaf of artisan bread in one day. So turn the leftovers into croutons for a salad or soup for another meal.
02/26/2007
Reviving day-old bread
So you bought an artisan loaf or baguette, and already it's hard on the outside? Here's how food stylist Karen Elizabeth Watts says to turn it back into an old softie.
Two-Minute Expert: Storing cheese
A good chunk of Parmigiano-Reggiano is as essential to good cooking as salt and good olive oil, so storing the cheese properly is key to long shelf life and peak flavor. Here is how Italian cookbook author Marcella Hazan recommends storing it.
02/23/2007
Two-Minute Expert: Grounds for coffee happiness
Although some people would argue that oil is the fuel that runs the world, we think that commerce would screech to a halt without coffee.
Getting to know your oats
Deciding which oatmeal to choose – instant, quick-cooking, steel-cut – can be too much of a chore before that first cup of coffee. Here, a quick primer on the different types.
02/23/2006
Tongs for sautéing
Sautéing chicken will offer a tasty dinner in a hurry. To keep your chicken from drying out during this quick-cooking process, turn your bird with tongs instead of a fork. Piercing the flesh with a fork allows juices to escape, and this results in dry, tasteless chicken. And who wants that?
02/20/2007
Two-Minute Expert: Milk for the lactose-intolerant
Soy milk technically isn't a milk. It's a liquid made from pressed, cooked soybeans, and it's high in protein, low in saturated fats and free of cholesterol.
02/14/2007
Two-Minute Expert: Arrowroot powder vs. cornstarch
Both arrowroot powder and cornstarch are starch thickeners, powders used to give body to pie fillings, puddings, gravies and sauces without adding their own flavor. But they each have their pros and cons.
02/12/2007
Substituting vanilla extract for beans
You've got a recipe for a lovely custard, but it calls for using a vanilla bean instead of the vanilla extract you have in your pantry. Do you have to hunt down a bean and pay the price?
02/05/2007
How to rescue a sweet that's burned, broken or just boring
Sometimes, dessert disappoints. Like the pie with the burnt crust. Or the one that slid off the car seat and broke. Take heart: With a little doctoring, you can turn out the festive finale that everyone anticipates at Thanksgiving. Here are some ideas:
Two-Minute Expert: Cold rice for stir-fry
Got a craving for some stir-fry? No leftover rice in the fridge? You can whip up a stir-fry with freshly cooked rice, but the rice must be absolutely cold before you add it to the wok.
How to make perfect oven chili fries
It sounded daunting, but ended up being an easy challenge. I wanted chili-seasoned french fries that were as crispy and flavorful as those gorgeous deep-fried wedges you find at carnivals, all golden and fatty, but healthy enough that I wouldn't feel pangs of guilt feeding them to my toddler.
01/31/2007
Two-Minute Expert: Cooking with wine
The great big world of cooking leaves a lot to interpretation when it comes to using wine. Which red works? What kind of white? What if you don't want to cook with wine?
01/29/2007
Use your cooler to keep food hot
Thanksgiving is about bounty, and there's always an abundance of food. What there isn't plenty of is space in the oven. Here's a solution.
01/25/2007
Two-Minute Expert: Using dark or glass pans
Reader D.S. wants to know if using a glass or dark, coated pan means that the oven temperature needs to be reduced by 25 degrees when baking.
Two-Minute Expert: Making Vinaigrette
Really, the hardest thing about homemade vinaigrette is spelling it. Here's a basic recipe with some variations to give you a jump-start.
Flour makes chopping dried fruit easier
Love those date muffins, hate chopping the dried fruit because the knife becomes a sticky mess? Here's a solution.
01/24/2007
Two-Minute Expert: Short, in kitchen terms
In the kitchen, when cooks speak of a "short" baked good, they aren't talking about a list of ingredients or how tall the finished product will be.
How to make the best steak you can - at home
Before you ruin another perfectly good porterhouse by charring it - la Fred Flintstone, take our expert course on the basics of buying and grilling steak.
Video Part 1: How to select and season your steak
Part 2: Handling the steak on the grill or stove
Part 3: Is it done?
01/19/2007
Two-Minute Expert: Chinese parsley vs. coriander vs.cilantro
I say cilantro; you say Chinese parsley. And where does coriander fit in? They are all parts of the same plant, Coriandrum sativum.
01/03/2007
Two-Minute Expert: Using frozen blueberries
A freezer stocked with less-expensive summer blueberries is a freezer promising a winter's worth of blueberry pancakes, coffeecake and muffins.
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