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August 2013

  • Article

    Mad About Mashes

    British chef Arthur Potts Dawson turns autumn root vegetables into boldly flavored side dishes.

  • Article

    The United States of Turkey

    These Thanksgiving menus are inspired by ingredients popular in different parts of the USA.

  • Article

    Win an Anna Thomas Cookbook Prize Pack

    Leave a comment for your chance to win two cookbooks, The Vegetarian Epicure and Love Soup, both by Anna Thomas.

  • Article

    Substituting Dried Herbs for Fresh

    What do you do when you want to make a recipe but you don’t have one of the fresh herbs it calls for?

  • Article

    Balance Flavors with Acid

    Most dishes are a balancing act of flavors, which is why recipes often instruct you to season to taste with salt and pepper at the end.

  • Article

    What is a Sofrito?

    Sofrito originated in medieval Catalan cuisine (sofrito comes from sofregir, a Catalan word meaning to lightly fry), and there are references to it dating back to the 1300s.

  • Article

    Why We Call for Freshly Grated Nutmeg

    The seed of a tropical evergreen tree (Myristica fragrans), nutmeg is a wonderfully versatile spice that can be used in both sweet and savory dishes.

  • Article

    Marbling and Beyond

    Whether you're working with two batters, frostings, or sauces (for designs on a plate), here are more design ideas to play with, plus a few tips to keep in mind.

  • Article

    Taste Seeds and Nuts Before Using

    Seeds and nuts have a high oil content and can turn rancid over time, so be sure to smell and taste them before using.

  • Article

    Give Your Turkey a Rest Before and After Roasting

    After roasting, the turkey needs to rest before carving so its juice, forced to the center by the heat, is redistributed back into the meat.