Browse All - FineCooking.com

Browse All - FineCooking.com

Login Create an Account

Sort By:

Win Steven Raichlen's Favorite Grill Tools

Serious grillers take note: This is your chance to win Steven Raichlen's favorite grill tools, many of which were designed by the master himself.
A Mexican Lime Juicer is Perfect for Key Limes

Key limes are too small for most citrus squeezers, so when we need to squeeze a lot of them, we reach for a hand-held Mexican lime juicer for easy juicing.
The Science of Ice Cream

A few tricks can help make this summer treat its smooth, creamy best.

A New Way to Cook Fish

Chef Laurent Gras' simplified approach to sous vide cooking delivers silky, ultramoist fish with incredible flavor.
How to Make a Better Burger

Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.
Judy Joo's Korean Barbecue at Home

Iron Chef Judy Joo highlights the essential ingredients (along with substitutions) needed for an authentic Korean barbecue.
Grana Padano cheese

Grana Padano is an aged cow's milk cheese with a slightly sweeter and subtler flavor than that of Parmigiano-Reggiano.
A Dainty Little Drink

Vermouth takes the lead in this floral cocktail.
Swapping Gin for Vodka

This play on the Aviation cocktail trades gin for vodka, but adds absinthe to keep it interesting.
An Easy Tool for Perfect Pancakes

Ever wonder why your favorite diner can turn out plate after plate of perfectly round pancakes, while yours look wonky and misshapen? Well there's a better way to shape your pancakes, and it involves a tool you usually pull out only for Thanksgiving.
A Honeyed Highball

This tall refresher uses a base of Drambuie for its honey notes.
Rum, Lime, and Mint, But This is No Mojito

To a Mojito-style combination of ingredients, we add cucumber and a whisper of absinthe.
How to De-Bone a Fish Fillet

It can be tough to find and remove the tiny pin bones from fish fillets, unless you use this easy trick.
The Scent of Summer with Elderflower and Apricot

Get a head start on summer with this refreshing pisco cocktail.
How to Peel Hard-Boiled Eggs

Peeling a lot of hard-cooked eggs can seem to take forever. But this tip will have you on your way to deviled eggs in no time flat.
Not Your Typical Sangria

Tequila and grapefruit are found in this not-so-close Sangria cousin.
Fine Cooking's Slow Cooker Week

A week of slow cooker recipes, tips, giveaways, and a Facebook chat devoted to one of our all-time favorite cooking methods, slow cooking. Sunday, February 24 through Saturday, March 2.
kalijira rice

Known as the “prince of rice” for its delicate, deliciously nutty flavor, this aromatic, milled, medium-grain rice from Bangladesh also goes by the names govinda bhog and baby basmati.
brown basmati rice

Brown basmati is the same as white basmati rice except that it’s unmilled, so its long, needle-shaped grains retain all of their bran and germ.
Bhutanese red rice

Bhutanese red rice is a medium-grain rice that comes from the Himalayan kingdom of Bhutan, where it’s the staple food.

Make it Tonight

Open-Face Brie, Apple, and Arugula Sandwiches

Cookbooks, DVDs & More

Check out all cooking Books & DVDs