Fine Cooking April/May 2014 - Issue #128
Tour pastry chef Gale Gand’s remodeled Chicago kitchen, where space for the family to cook together was the goal.
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A paring knife or vegetable peeler can remove fresh ginger's thin skin, but both tools remove some of the most pungent flesh with it. There's a better way to peel fresh ginger.
Two ways to cook a super-juicy ham for Easter or your next gathering, plus shopping and carving tips, and tasty recipes for leftovers.
This glorious cookbook by James Beard Award-winning chef Donald Link is a celebration of the South.
It’s good to have this backup handy when you don’t have any fresh lemons.
This knife is ideal for for sticky vegetables and fruits like potatoes, butternut squash, and mangos.
Cutting a leg of lamb across the bone produces lamb steaks, which offer the flavor and tenderness of leg of lamb in smaller portions.
Despite its title, Dina Cheney’s Meatless All Day is not just for vegetarians.
We blind-tasted three popular brands of chicken concentrate, or base, and compared them for taste and price.
The go-to resource for troubleshooting dishes that aren’t working properly
The 125 recipes for salads, soups, side dishes, main courses, and desserts that Susie Middleton presents in Fresh From The Farm feature the vegetables and fruits she grows on her Martha’s Vineyard farm.
Caramelized onions are a great "secret" ingredient to have on hand.
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?
After separating, let the egg whites sit at room temperature.
The backbone of countless desserts, meringue can be made three ways.
We all know it’s great in desserts, but rhubarb, a.k.a. the “pie plant,” adds bright flavor to savory dishes, too.
Four chefs’ best tips and recipes for phenomenal grilled cheese.
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