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February 2001

  • Recipe

    Garlic Bread

    Making a compound butter with sautéed instead of raw garlic helps mellow the flavor, whlie baking the bread in a paper bag helps crisp up the crust. You can adjust…

  • How-To

    The Only Peanut Butter Cookie You’ll Ever Want

    For a double hit of flavor, sandwich a chocolate-flecked peanut cream between crunchy-light cookies

  • Article

    Getting Acquainted with Fresh Hot Chiles

    Garden guru Renee Shepherd offers a cultural and culinary guide to the chile peppers most commonly found at the market. You'll learn how to select the best produce and some…

  • Article

    Light vs. Dark Brown Sugar

    When are recipe calls for brown sugar, which should you use? In this short article, Molly Stevens explains the difference between light brown sugar and dark brown sugar and tells…

  • How-To

    How to Make Perfect Poached Eggs

    Poached eggs show off all of the incredible flavor eggs have to offer. There’s no added fat in the cooking of them—the eggs out of their shell are cooked in…

  • Article

    Sauté Over High Heat with Toasty, Delicious Ghee from a Jar

    Ghee, the Indian version of clarified butter, is a rich, golden oil with a nutty flavor. You can make your own or buy it. Here, Joanne Smart suggests uses for…

  • How-To

    For Safe Thawing, Defrost in the Fridge

    The best conditions for thawing meats, poultry, and seafood are in the refrigerator. While this may take a while, it’s the safest method and best preserves the food’s texture and…

  • How-To

    Thicken Stews with Beurre Manié

    Molly Stevens explains the fine points of making beurre manié, a French term that translates as kneaded butter. Despite its fancy-sounding name, beurre manié is nothing more than a soft paste…

  • Article

    Making Sense of American Wine Regions

    Most wine-producing countries have a system for classifying their wines, so consumers know what they’re buying. In this article, master sommelier Tim Gaiser explains the American Viticultural Areas (AVA), and how…

  • Article

    Fortified Wines Add Distinction

    Fortified wines such as port, sherry, Madeira, and Marsala were created for after-dinner sipping, but they have also secured their place in the kitchen. With personalities that range from dry…