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Test Kitchen

Test Kitchen
  • What Are Your Favorite Comfort Foods?

    Need a little comfort? The Fine Cooking editors describe their favorite comfort foods in a post that reminds us why we cook in the first place.

  • Sticking To Your Resolutions

    We’ve survived the holidays—and all the shopping, cooking, and eating that go along with them. Now, it’s time to check in on those New Year’s resolutions.

  • Making Quenelles

    Traditionally, the word “quenelle” refers to a small, oval-shaped dumpling of poached fish or meat, but today, chefs form everything from ice cream to mashed potatoes into this distinctive dumpling shape.

  • Equipment: Mini Rolling Pin

    While you certainly can use a standard rolling pin to make dumpling wrappers, preparing dozens of them is much easier if you use the traditional mini rolling pin made for the job.

  • Duck Confit

    To make an authentic cassoulet, you need to make your own duck confit. Our recipe leaves you with four extra legs and the tender leg meat lends itself to countless preparations. Here are a few.

  • Pomegranate Molasses

    So you’ve bought pomegranate molasses—a wonderful, thick, syrupy reduction of pomegranate juice—to make the Chicken Paillards with Avocado and Pomegranate Salsa. Now what to do with the rest of the bottle? Don’t let it get dusty in the pantry; we’ve got some great ways to help you use it up.

  • Track Your Food: Do You Know Where Your Food Comes From?

    More companies are making it easier to find out exactly where your food comes from. Here’s a look at some of the newest ways to trace your food to its source.

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