A few tricks can help make this summer treat its smooth, creamy best.
These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.
The hows and whys behind this popular cooking technique.
Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.
What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids?
Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?
We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?
The techniques of blanching and parboiling seem awfully similar. Are they the same?
Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a better comparison at holiday meals.
Recipes sometimes specify using a wooden spoon. What's wrong with plastic?
Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here are some tricks to slow cooking success.
A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.
Using a slow cooker has unique benefits, but it isn't completely foolproof. Here are some dos and don'ts to help your next slow cooked meal come out perfectly.
The hows and whys behind cooking with this popular kitchen appliance.
What's the difference between ginger ale and ginger beer, and is there really such a thing as a "ginger beer plant"?
Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?
Though it's not the best for the environment, there are reasons to wrap cucumbers in plastic.
Sometimes what should be a nice, puffed-up cookie falls flat. Literally.
Sometimes you get a bounty of tasty food that you want to preserve, but you don't want to take up all that freezer space and you've canned about as much as you're going to can. Do you buy a specialty machine to do that, or are there other options?
There are no storks, but baby carrots often have to go a ways to get to your home
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