FC_Editors
editor
Contributions
Cooking Between Seasons
Spring may be in the air, but it hasn’t exactly reached the market yet. What do you do when you’re itching to cook spring, but the market is stuck in winter?
Celebrating Pie Day Our Way
Did you know that March 14th is Pi Day? One more excuse to bake and eat pie! In this pie lovefest, the FC staff celebrates Pi Day by sharing their favorite pie recipes.
Audio Slide Show: How to Make Authentic Brioche
Authentic French brioche, as special as it is, isn't difficult to make. In this audio slide show, we'll talk you through the steps, from making the dough to shaping and baking it.
We're LIVE from the Epicurean Classic!
Couldn't make it to this year's Epicurean Classic? No problem. We brought the show to you with live demonstrations by FC contributors.
7 Delicious Ways to Use Leftover Brioche
Once you’ve had your fill of fresh-from-the-oven brioche, it’s time to get creative with the leftovers. We're sharing seven of our favorite ways to use up your extra brioche.
How to Fix a Broken Hollandaise Sauce
No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. John Ash has the fix.
How to Clean and Trim Artichokes for Recipes
Learn four simple ways to clean and trim artichokes.
Classic/Classic Update: Eggs Benedict
Which will you choose: John Ash's Eggs Benedict, the best-ever brunch classic, or Scott Conant's innovative interpretation? Vote for your favorite now.
All Choked Up: The Surprisingly Versatile Artichoke
Steamed, stuffed, braised, and raw (yes, raw), artichokes are surprisingly versatile. Here are five new ways with the familiar thistle.
Fast, Fresh & Green by Susie Middleton
You won’t want to miss this new book from Fine Cooking’s editor at large Susie Middleton. Fast, Fresh & Green is packed with more than 90 inspiring recipes, all organized by technique.
Seasonal Fruit Desserts: From Orchard, Farm, and Market
Deborah Madison crafts amazing desserts that honor all that’s glorious about in-season fruit.
A Guide to Asian Noodles and Six Inspiring Recipes that Show Them Off
From udon to soba and beyond, Asian noodles make everyday dinners new. Fill your pantry with some of the many options available, and try these easy, inspiring recipes.
Alcohol's Role in Cooking
David Joachim and Andrew Schloss, authors of The Science of Food, explain how wine, beer, and spirits bring more flavor to the table.
How to Drink
In this charming book, the British wine critic Victoria Moore thoughtfully explores the place of drinks in our daily rituals. It's a love letter to all things liquid. . .
The SoNo Baking Company Cookbook
Buy this book, turn straight to page 86, and make the SoNo Brownies. Seriously.
The Forgotten Skills of Cooking
The Time-Honored Ways Are the Best—Over 700 Recipes Show You Why.
Ham: An Obsession with the Hindquarter
In this witty ode to pork’s most-beloved primal cut, Mark Scarbrough and Bruce Weinstein obsess upon ham of every ilk. There are more than 100 tempting recipes to choose from, and you’re going to want to try them all.
Announcing the Slow Cooker Recipe Challenge
We want to know what’s been simmering away in your crockpot this winter. Share your slow cooker recipes with us for a chance to win a slow cooker from All-Clad and Fine Cooking’s special issue, Soups & Stews.
Official Contest Rules: Slow Cooker Recipe Challenge
Fire up the crockpot and share your slow cooked recipe with us for a chance to win a slow cooker from All-Clad and our special issue, Soups & Stews.
Points for Trying: The Guys in Our Lives Take on Valentine's Day
Ever have a Valentine's Day meal that left you or your sweetheart asking, "Points for trying?"
Super Bowl Party Time
The Super Bowl is just one more excuse to have a party. In this post, the Fine Cooking editors share a few recipe ideas and ask what you’ll be making for the big game.
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.
filé powder
Filé powder is the ground, dried leaves of the sassafras tree.
New Mexico chile powder
New Mexico chile powder is made up purely of dried chiles (as opposed to standard "chili powder," which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin. It has a moderate heat level with earthy and fruity undertones. It is commonly used in enchiladas, sauces, and ground beef taco filling.
red vinegar
Made from rice, this vinegar is often used in sauces that accompany dumplings.
black vinegar
Made from rice, this vinegar is often used in sauces that accompany dumplings.
shaoxing wine
Made from fermented rice, Shaoxing wine is an essential ingredient in Chinese cuisine. It tastes much like dry sherry, which can be used as a substitute.
Big Buy Cooking
From the Editors of Fine CookingTaunton Press, $19.95 A favorite column in the magazine, Big Buy Cooking, is now a must-have book. It’s packed with great ideas for using up your favorite...
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.
Classic/Update: Devil's Food Cake
The sinful chocolate classic faces off against a contemporary reinvention. Which will, um, take the cake?
Green Goddesses: Avocados
Guacamole—you bet. But wait until you meet the avocado in soup, salads, frozen yogurt, and more.
Track Your Food: Do You Kow 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.
Baking: 350 Recipes and Techniques, 1,500 Photographs, One Baking Education
This lavishly illustrated baking manual by award-winning cookbook author James Peterson provides all the principles, techniques, and step-by-step visuals you need to nail every recipe.
The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own
By Karen DeMasco & Mindy FoxClarkson Potter, $35Karen DeMasco, pastry chef at Locanda Verde, has made her mark at several top New York City restaurants with her signature desserts, like...
Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Renowned bread baker and instructor Peter Reinhart proves that you don’t need to be a pro to make delicious artisan breads at home.
French Feasts: 299 Traditional Recipes for Family Meals & Gatherings
This big, beautiful book offers a stunning collection of classic French recipes, inspired by the Sunday dinners of chef Stephane Reynaud's childhood.
Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes
In Giuliano Hazan's new book, you’ll find 100 tempting options and plenty of pointers to help you achieve delicious results.
Been Doon So Long: A Randall Grahm Vinthology
Randall Grahm’s erudite writing is best sipped slowly, but collectively the pieces in this book offer a most entertaining course in oenology and an honest portrayal of one man’s search for true originality and terroir.
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
To cook from this extraordinary book is to embark on a kitchen adventure.
The Country Cooking of Ireland
Award-winning food writer Colman Andrews turns his attention to Ireland and uncovers its best-kept secret--wonderful food.
The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy
You’ll find fresh inspiration in this book by popular food blogger Pim Techamuanvivit, who is a fearless seeker of deliciousness.
Mastering the Art of Chinese Cooking
Eileen Yin-Fei Lo, chef, educator, and author of more than 10 Chinese cookbooks, has worked a miracle here.
Fresh Food from a Vending Machine?
Vending machines are synonymous with junk food, but that could change if a certain German farm has its way.
How to Prevent a Fish-Flavored Martini
Avoid fish-flavored cocktails with sealed ice cube trays.
Coconut is the New Soy
Trend alert: Coconut is the hottest ingredient to crack the health food market since soy.
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Jamie Oliver aims to reform junk-food junkies by teaching them how to cook honest, affordable food. Can he do it?
The Food Lovers Christmas Wish List
Fine Cooking editors publish their Christmas wish lists and cross their fingers they're on Santa's "nice" list. What foodie gifts are you giving or receiving this year?
Official Rules: 2009 Holiday Cookie Contest
OFFICIAL CONTEST RULES for the 2009 Holiday Cookie Recipe Contest NO PURCHASE NECESSARY TO ENTER. Entries for this contest (the "Contest") will be accepted during the period beginning at 1201...
Update the Classics Challenge: Nuts Over Brussels Sprouts
We're sharing an update of a classic Brussels sprouts side dish perfect for your Thanksgiving and Christmas feasts. Share your own update for a chance to win.
Update the Classics Challenge: A New Take on Turnips
Save the masher for the potatoes. This update of a classic Thanksgiving side of turnips features a sauce laced with coriander and cardamom. Post your own update for a chance to win!
Answers to Your Burning Turkey Questions
Got Thanksgiving turkey questions? Forget the hotline, look it up here first.
Your Thanksgiving Pie Questions Answered
Is there such a thing as a make-ahead pumpkin pie? And, How do I keep my pie crust and filling from separating? If you've got questions about how to bake the perfect pie, we've got answers.
Official Rules: Updating the Classics Challenge
Official Contest Rules for the 2009 Update the Classics contest NO PURCHASE NECESSARY TO ENTER. Entries for this contest (the "Contest") will be accepted during the period beginning at 12:01 a.m. ET...
Video: How to Make Single-Crust Pecan and Pumpkin Pies
In this episode of our CooksClub-exclusive video series, Pies & Tarts with Abby Johnson Dodge, you’ll learn the special challenges of baking pecan and pumpkin pies, two Thanksgiving...
Video: How to Make a Double-Crust Apple Pie
Abby Johnson Dodge shares her secrets for everyone's favorite, apple pie. Abby also shares her tips for rolling out neat rounds of dough and teaches you how to seal the two crusts together.
The Thanksgiving Dish That Gets You in the Door
When it comes to Thanksgiving potlucks, popular demand can be a killjoy for cooks with a sense of adventure. What Thanksgiving dish are you expected to make every year? And, what's on your list of must-haves?
The Chocolate Show Report
At this year's Chocolate Show in NYC, it was all chocolate all the time. . .and that was fine with us. We're reporting back on some interesting finds.
Big Buy: Cold-Smoked Salmon
Making the most of a favorite food find from a warehouse store.
Canal House Cooking
In this, one of three volumes planned for this year, the authors offer deeply satisfying recipes and luminous photos and illustrations.
Notes on Cooking
A short guide to an essential craft.
Salt
Cooking with the world’s favorite seasoning.
How to Roast a Lamb
This collection of recipes and loving reminiscences is so much more than its title suggests.
My Bread
The genius behind the revolutionary no-work, no-knead method of Jim Lahey.
Ratio
For cooks who dream of creating original recipes, this book provides the building blocks.
Stir
At long last, Barbara Lynch, chef-owner of Boston’s No. 9 Park (and several other area restaurants), has written the cookbook her admirers have been hungering for.
Vefa's Kitchen
This encyclopedic volume by Greece’s leading culinary authority would make a striking addition to any cookbook collection.
How to Cook with Duck and Goose Fat
A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.
My New Orleans: The Cookbook
This glorious book, featuring 200 recipes, is award-winning chef John Besh’s testament to his beloved hometown.
How to Toast Dry Chiles and Spices
Fine Cooking contributor Daniel Hoyer recommends this method of toasting dry chiles and spices when making tamales.
Jam It, Pickle It, Cure It
Warning: This charming book may trigger fits of kitchen activity.
What We Eat When We Eat Alone
The authors reveal the truth about what they eat when no one is watching. That, and 100 recipes.
Momofuku
Superstar chef David Chang’s arresting (and totally gorgeous) first book offers lots of doable (and some not-so-doable) recipes.
Venezia
Venezia, by award-winning food writer Tessa Kiros, is a book you can get lost in.
The Test Kitchen's Tips for How to Bake a Great Cake Every Time
Whether you’re making one of the cakes from our Cake Fancy article or another favorite recipe, there are several steps you can take to guarantee the best results.
Create Your Own Salad Contest: Official Rules
Official Rules for the 2009 Create Your Own Salad Contest
For the Love of Absolutely Chocolate
If you could only make one thing from Absolutely Chocolate (the lastest cookbook from the editors of Fine Cooking) what would it be?
Fine Cooking Culinary School: Pies & Tarts with Abigail Johnson Dodge
Become a better baker with Abigail Johnson Dodge's ten-class video series on Pies & Tarts, available exclusively to CooksClub members.
Tricks and Treats: Share Your Halloween Recipes
Upload your spooktacular Halloween-inspired recipes for a chance at a sweet cookbook prize package including Cake Keeper Cakes and Dessert Express by Lauren Chattman, Sweety Pies by Patty Pinner...
What's Your Guilty-Pleasure Food?
The Fine Cooking staff admits to all sorts of food secrets. . .and not the how-to, technique kind. We’re telling you what we eat when nobody’s looking (and even when a few people are). Just don’t tell our moms.
Epicurean Classic Demo: How to Make Seared Sea Bass with Salsa Verde
At the 2009 Epicurean Classic, chefs Andy Pforzheimer and Adam Halberg demonstrate how to make seared sea bass with salsa verde.
Fine Cooking Says Goodbye to Gourmet
Fine Cooking editors respond to the closing of the one that started it all: Gourmet magazine.
Create Your Own Grilled Pizza Contest Winner
The Meaty Mushroom goes beyond your standard meat-lovers' pie.
Announcing Our Create Your Own Grilled Pizza Contest Finalists
Announcing the finalists of our Create Your Own Grilled Pizza contest. Vote for your favorite now!
Video: How to Grill Corn on the Cob
Test Kitchen Contributor Nicki Sizemore demonstrates how to grill corn on the cob so that it's tender and sweet with just the right amount of char.
Vote For Our Most Delicious Cover
Fine Cooking is a finalist for the ASME Best Cover contest. Cast your vote and make us the winner!
Classic/Update: French Onion Soup
The bistro classic squares off against a modern upstart. Which version will you choose?
How to Cut Carrots for Even Cooking
Carrots need to be cut in consistent widths to cook evenly. Here's how to do it.
Good Catch: Five Fish You Can Feel Good About Buying and Cooking
Five fish you can always feel good about buying—and delicious things to do with them.
Grape Crush
It’s time to fall in love with grapes all over again. Here are six unexpected recipes (think sweet and savory) for this season’s harvest.
Persimmons
Easily mistaken for underripe tomatoes, these round, orangy-red fruits are popular the world over. Depending on the variety, persimmons can have smooth, custard-like flesh that tastes of banana and...
Lemon and Olive Wafers and Green Olive Dip: Recipes by David Leite
Three-time James Beard Award winner, David Leite shares the Portugal-inspired recipes he demonstrated at this year's Epicurean Classic.
Takashi's Noodles...and Pork Belly
Get the recipes from Takashi Yagahashi's demonstration at the Epicurean Classic: Cold Homemade Soba Noodles with Dipping Sauce, and Braised Pork Belly with Steamed Buns.
Brunch Baking with Gale Gand
Get the recipes for Gale Gand's brunch demonstration at the Epicurean Classic, including blackberry bread pudding and apple streusel coffee cake
A Sneak Peek: Rose's Heavenly Cakes
Get the recipe for one of the cakes demonstrated by Rose Levy Beranbaum at the Epicurean Classic.
A Pair of Penne Favorites from Giuliano Hazan
Get the two quick pasta recipes demonstrated by Giuliano Hazan at the Epicurean Classic: Penne with Zucchini, Leeks, and Peppers, and Penne with Four Cheeses. Plus, a video tip for trimming leeks.
Pickled and Preserved Recipes by Karen Solomon
We're sharing three recipes Karen Solomon presented to the crowd at the Epicurean Classic: Pickled Green Beans, Thai Cucumber Salad, and Quick-Pickled Daikon with Lemon. Triple yum. Plus, in her Saturday demo, Karen shared a recipe for Apricot-Orange Jam--check it out below!
Video: How to Grill Eggplant
Grilling eggplant is a fantastic way to add a smoky note to its sweet flavor. In this video, we show you how to grill your eggplant so it cooks all the way through without getting too charred on the outside.
Create Your Own Grilled Pizza and Win!
In the last contest, you blew us away with your creative ice cream creations Now we want to see what you can do with pizza. Can you top...
Create Your Own Grilled Pizza: Official Contest Rules
Create your own pizza recipe and post photos of your pie for a chance to win a collection of Taunton Press cookbooks.
Video: How to Grill Pizza
Grilling is one of the easiest ways to make pizza at home. Test kitchen Nicki Sizemore shares our secrets for getting a gloriously crisp crust.
The Create Your Own Ice Cream Winner
The votes are in. Who knew sweet potatoes would make such a delicious ice cream?
Video: How to Grill Bone-In Chicken
Cookbook author Fred Thompson demonstrates how to grill bone-in chicken breasts so that they cook through on the inside without burning on the outside. It's just a taste of what you'll find in his grilling video series, part of the Fine Cooking Culinary School.
Video: How to Grill Great Steaks
Learn how to grill steaks perfectly with instructor Fred Thompson. It's just a taste of what you'll find in his grilling video series, part of the Fine Cooking Culinary School.
Create Your Own Ice Cream Finalists
We've narrowed it down to ten finalists in the Create Your Own Ice Cream Contest. Vote for your favorite!
The Big Sur Bakery Cookbook
A Year in the Life of a Restaurant
Goat Song
A Seasonal Life, a Short History of Herding, and the Art of Making Cheese
Rustic Fruit Desserts
Crumbles, Buckles, Cobblers, Pandowdies, and More
Video: Canning Basics
How to can your own berry syrup, jams, and pickles at home with a hot-water canning method.
How to Make Feta Cheese
It's surprisingly easy to make your own feta cheese at home. This video demonstrates all the steps, from making the curd to brining the cheese.
Cold Comfort
Take a childhood favorite (remember Popsicles?), add vodka (or bourbon or sparkling wine), and freeze. The result? The coolest new cocktail party of the summer.
Classic Update: Eggplant Parmigiana
The real-deal Italian classic takes on a chef’s rustic reinvention. May the best version win.
Play It By Ear
Sweet corn on the cob is hard to resist, but there’s a lot you can do with it off the cob, too. Here are five delicious ideas.
Fresh Mexico
100 Simple Recipes for True Mexican Flavor
The New Portuguese Table
Exciting Flavors from Europe’s Western Coast
Big Buy: French Bread
Making the most of a favorite food find from a warehouse store.
Drawn Butter vs. Beurre Monte
Two options for serving melted butter
Video: How to Kill a Lobster
Learn how to quickly and humanely kill a lobster before cooking it.
All American Cookouts
The cure for the average American BBQ. Six menus starring regional fare from across the nation.
Noodles, anyone?
Takashi's Noodles, a new must-read
Top 10 Grilling Tips
Stick by these laws of the grill and you'll have success every time.
The Waste Not Challenge Winner!
Congratulations to Veronica Vadakan, aka jiffysquid, winner of the Waste Not Challenge!
Modern Spice
A new cookbook explores today's real Indian cooking.
Create Your Own Ice Cream and Win!
Share your most creative ice cream flavor using David Lebovitz's simple method.
Create Your Own Ice Cream: Official Rules
Rules for the 2009 Create Your Own Ice Cream Contest
Is it Done?
Two terms for knowing when to take the pot off the heat.
Salad: It's What's for Dinner
Get tonight’s meal on the table in no time with these fast, fresh recipes.
Crab Cakes
The Maryland classic battles a chef’s inspired update in the tastiest showdown of the summer.
Spill the Beans
Go green (and yellow and purple). The start of the season is when summer beans of all colors are at their crispest, sweetest best.
Nature Comes Inside
This Woodstock dinnerware platter brings flora and fauna into the kitchen.
A New Look
This double-walled glass sugar caster gives the impression that the sugar inside is floating.
Cutting Edge
Made from durable acacia wood, these 13-1/2 x9-inch cutting boards have laser-engraved illustrations that interact with the natural grain of the wood to charming effect.
How to Make Vichyssoise
This chilled potato-leek soup is an elegant summer classic.
Share Your Heirloom Recipes
Everyone has a favorite recipe that has been passed down through the years. We want to hear about yours. Upload photos and tell your story in our new Heirloom Recipe blog.
Eco-Friendly Picnic Ware
Make your al fresco meal guilt-free with compostable and recycled products.
Fine Cooking Culinary School: Grilling with Fred Thompson
Learn from Master Griller Fred Thompson the techniques for grilling perfect burgers, steaks, chicken, and fish, and how to add a smoky flavor to your meats.
Peekytoe Crab
Peekytoe crabs, known more commonly as rock, sand, or bay crabs, used to be just a throwaway byproduct of the lobster industry. Now they are a favorite ingredient in high-end restaurants.
Kohlrabi
With its curious, Sputnik-like shape, kohlrabi has no trouble standing out among the more familiar vegetables in the produce aisle. But what exactly is it? And, most important, how do you cook with it? Read on for some answers.
Waste Not Challenge: Official Rules
The official Rules for the Waste Not Challenge.
Repertoire
The tools you'll need for perfect roast chicken.
Big Buy: Sun-Dried Tomatoes
Making the most of a favorite food find from a warehouse store.
Sandwich Meets Grill
Pressed for time? A few fresh ingredients plus good bread make a fast and easy dinner.
Mint Condition
Spring’s number one herb in six fresh recipes.
Five Tips for the Perfect Roast Chicken
Every cook needs to know how to roast a chicken. Roast chicken is not only a classic, it is also surprisingly simple. Here are Fine Cooking's secrets to roasting the perfect chicken.
Fresh Technique: Fish Baked in Paper
Make a fresh, healthy meal in minutes by sealing fish in an origami-like packet.
How to Make Gumbo
Gumbo isn't just a meal; it's an experience.
Food Matters
In his new book, award-winning cookbook author Mark Bittman proposes an eating plan to improve the health of people, planet, and pocketbook.
Frank Stitt's Bottega Favorita
Back in 1988, Frank Stitt, a third-generation Alabamian, opened Bottega Italian Restaurant in Birmingham. Blending southern ingredients with Italian culinary techniques, Stitt’s Bottega was a delicious success, as is his inspiring new book.
American Cheeses
In this delightful book, Clark Wolf travels from West to East, stopping often along the way to introduce us to his favorite cheeses and the artisans who make them. It’s hard to imagine a better guide.
Anolon Advanced French Nonstick Skillet
This 12-inch pan’s hard-anodized aluminum construction delivered the kind of heat conduction you’d expect from a high-quality, traditionally surfaced fry pan.
Swiss Diamond Fry Pan
We can’t vouch for whether fusing nonstick compounds with diamond crystals is what makes the difference for this pan, but we can testify that sticking isn’t an issue.
Scanpan Professional Fry Pan
This 11-inch pan is a standout for its easy maneuverability. It's well balanced, with a handle that’s rounded and tapered in just the right places.
Cuisinart Green Gourmet Nonstick Skillet
Well balanced, this pan is classically shaped with gently sloping sides and a rolled edge for easy pouring.
Jenn-Air Appliances in Oiled Bronze
Jenn-Air offers wall ovens, refrigerators, dishwashers, microwaves, warming drawers, and chimney hoods in oiled bronze.
Trash Can in Bronze
Oxo's Good Grips Touch Can is a tall and narrow column of bronze.
Moen Faucets with Bronze Finish
Moen now offers many of its kitchen faucets in an oil-rubbed bronze finish.
Advanced Bronze Cookware by Anolon
Anolon has unveiled a new Advanced Bronze collection of Cookware, bakeware, tools, and cutlery.
Organic Spice Packets, Individually Wrapped
Organic spices, individually wrapped in one-teaspoon packets and sold in sets are easy to use and stay fresh longer.
Olive Oil Tortas
These super-light, not-too-sweet olive oil tortas are made with all natural ingredients.
French Coffee Press
Miam.Miam's sleek new 4-cup Emperor French press is double walled to keep your morning coffee piping hot.
Porcelain Alphabet Napkin Rings
Handmade porcelain alphabet napkin rings let you customize your table with style.
Handcast Aluminum Lemon Juicer
Beautiful and functional, this handcast polished aluminum juicer has real heft.
Faux Leather Crocodile Coasters
Rich faux leather crocodile coasters bring a touch of luxury to your table.
Swirly Bundt Pan
NordicWare's Heritage Bundt Pan: a bold new shape for a kitchen classic.
Wine Ice Cream
Mercer's Dairy of New York state makes these luscious ice creams with wines from the oldest vineyard in the country.
Salt and Pepper Grinder Travel Set
Take your own salt and pepper on the road with this stylish stainless-steel mini salt and pepper grinder travel set.
Free-form Handcrafted Bowls
A woodgrain pattern gives dbO Home's Burl Collection dinnerware a handsome rustic look.
Elegant Wine Chiller
Rustic and refined, this elegant wine chiller offsets hammered stainless ssteel with a leopard wood base, to lovely effect.
Silicone Doily
Modern Twist's silk-screened silicone Doileez protect your furniture while adding a decorative touch.
Tools for Making Croissants
If you don't already own a kitchen scale, stand mixer, rolling pin, parchment, yardstick or tape measure, bench knife, pizza wheel, baking sheets, and a pastry shop, here are the ones we recommend.
Wild-Food Cookbook, Foraging Guides, and Foraging Tours
To learn more about finding wild food and preparing it, see "Wildman" Steve Brill's cookbook and foraging food guides. Or sign up for one of his foraging tours.
Shaoxing, a Chinese Cooking Wine
Here's a source for Shaoxing, a Chinese cooking wine.
A Roasting Pan for Pork Shoulder, and Piment d'Espelette to Spice Up the Leftovers
You'll need a good roasting pan to cook the pork in the first place, and piment d'Espelette to season your leftovers.
Blood Orange Juice and a Tart Pan
Find sources for blood orange juice and a 9-1/2-inch round tart pan.
Entertain in Style: Bundt Pan, Votive Holders, Table Runner
Find sources for a Bundt pan, votive holders, and a table runner.
Tools for Making Chocolate Mousse
A large heatproof spatula and a balloon whisk really come in handy when you're preparing chocolate mousse.
Pita bread
Pita bread is a round Middle Eastern flat bread that can be made of white or whole-wheat flour.
Bar Gear You'll Love
Find sources for essential equipment for mixing and serving drinks: a shaker, a bar spoon, maraschino liqueur, a double old-fashioned glass.
Nonstick Skillet for Fried Rice
A large nonstick skillet is the perfect pan for preparing Ellie Krieger's healthful version of fried rice.
Pectin for Marmalade
Powdered pectin shortens the cooking time and eliminates the guesswork involved in gauging the correct consistency.
Aquavit
A traditional, spice-infused spirit from Scandinavia.
Piment d’Espelette: the obscure chile
Did you know that piment d'Espelette chiles can only be found in ten villages in southern France?
Official Rules for Cook the Issue Challenge
OFFICIAL CONTEST RULES for the Issue 97 Cook the Issue Challenge. NO PURCHASE NECESSARY TO ENTER. Entries for this "Cook the Issue Challenge" Contest (the "Contest") will be accepted during...
Welcome to the Cook the Issue Challenge!
We want to hear your feedback on the all-new Fine Cooking, so we’re launching a Cook the Issue Challenge.
Don't get burned: safe soup puréeing
Haphazard blending of our creamy soups can lead to serious burns. Taking a few precautions will save your skin—and your soup.
Glossary: Dough Lingo
Proofing and laminated dough are two terms you’ll be glad you know when it comes to making your own croissants.
Fat Back
Fat back is a fresh, unsmoked, and unsalted layer of fat from a pig’s back, which is used in a variety of ways.
Tools for Classic and Updated Carrot Cakes
For individual carrot cakes, you'll need baba au rhum molds and a julienne peeler; for the traditional version, a revolving cake stand.
Soup Pots
The best soups start with a good dutch oven or an enameled sauce pan. Here are two of our favorites.
cocoa nibs
Cocoa nibs are unsweetened roasted and lightly crushed cacao beans. Their bittersweet flavor and crunchy texture makes them a welcome addition to baked goods, desserts, and even savory dishes where you want the perfume of chocolate but not the sweetness.
Arctic char
A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color—the result of its natural diet, which includes tiny crustaceans like pink shrimp. Arctic char...
verjus
A byproduct of wine production, verjus (French for “green juice”) is unfermented, unripe grape juice. In the vineyard, clusters of unripe grapes are picked to allow other grapes on the...
Saba
Saba is reduced grape must (unfermented grape juice) from Italy. This brown, syrupy substance has a sweet, concentrated, almost prune-like flavor. Depending on region, dialect, or translation, it can...
Lyle's Golden Syrup
A familiar pantry staple in the U.K., Lyle’s Golden Syrup is a full-flavored cane sugar syrup that’s used as an ingredient in both baking and savory cooking, and as a topping for foods...
Striped Bass
With fisheries predominantly on the eastern seaboard, striped bass has begun to rebound from overfishing in the 1980s, thanks to sensible fishing practices. As a result, its population is increasing...
Share Your Holiday Cookie Photos and Win!
Post your most gorgeous holiday cookies, and you could walk away with a $500 cooking equipment shopping spree.
2008 Holiday Cookie Contest: Official Contest Rules
OFFICIAL CONTEST RULES for the 2008 Holiday Cookie Contest. NO PURCHASE NECESSARY TO ENTER. Entries for this "Holiday Cookie Photo" Contest (the "Contest") will be accepted during the period...
Apple Tart, Locavore Style
I see a pretty apple, I buy it. Not several, just one. Lately, I’ve been collecting local apples, taking pictures of them and then adding them to a growing arrangement...
Fair or Fowl: More Turkey Questing
Turkeys are now officially my least favorite farm animal. This cutie (at right) pecked me twice while I was trying to take his picture. I guess I deserved it, because I was...
Who's Your Farmer?
One weekend this fall we could not make it to one of our farmers’ markets, so two bighearted friends volunteered to cover for us. They left here at 5 a.m. ...
Ad Hoc at Home
This is real, uncomplicated home cooking based on the food served at Ad Hoc, Thomas Keller’s casual, family-style restaurant.
Parsnips, Uprooted
Sweet and earthy, with a touch of spice, the parsnip may well be winter’s most exciting root vegetable. Try it in these six tasty dishes—dessert included.
Why Living Local Matters, Right Now
Posted by Susie MiddletonIf you’re like me, you may’ve suddenly felt a little unqualified to be an earthling in the last few weeks. I’m not sure what planet I’ve been...
Hay Days
After a long spell of consistently wet and cool weather that made August feel more like September, it’s finally feeling like summer again. I’d been craving...
A Global Vegetable Goes Local
It’s too bad I’m not a CIA operative, and my friend Ali Berlow a mole, because she is a source extraordinaire. She’s always calling me up at weird hours and...
The Land Ladies
One Sunday last winter, I settled into a cozy couch at the Chilmark Community Center to watch a film called “Ladies of the Land.” Maybe not everyone’s idea...
July Blooms
This is a heartening week at our farm as some highly anticipated crops: potatoes, green beans, tomatoes, summer squash, peppers, cucumbers, eggplant—have begun to...
How to Raise a Hen: The Idiot's Guide
You’d think I’d know better, but once again I’ve signed up to write an article on something I know almost nothing about: Hens. First, I suggested to my...
Mixing It Up On the Farm
Oh, joy! I just got the season’s first distribution from my CSA at Fort Hill Farm in New Milford, Connecticut. It was a long winter and spring...
That's One Lucky Chicken
If I were a chicken, I’d like to belong to Doug Brush. I’d have fresh grass to snack on every day, all the bugs I could eat, plenty of water, plus vegetable...
Garlic Springs Upon Us
In about a month’s time we’ll wake up to a swath of “scapes” dangling just above our garlic planting...
Crunching the Local Numbers
Lately, in my efforts to improve my sustainable IQ, I’ve been overwhelmed by statistics. Our food travels, on average, 1500 miles to get to our plates (how much fuel is...
Why Did the Chicken Cross the Road? A Path to a Better Egg
Come spring in upstate N.Y. we are happy to bid adieu to all things winter, including the flock of laying hens loitering around our homestead.From mid-November until the...
The Treasure Hunt: Mapping the Island's Farmers
It’s sort of like speed dating: I’m getting to know the farmers on Martha’s Vineyard rather quickly. Maybe a little more quickly than theyrsquod...
When Harley Met Sally: A Pig Tale
It started innocently enough. I was simply looking for a few good pigs to eat my leftovers. I’m here on Martha’s Vineyard writing a vegetable cookbook, and I can...
New in Cooks Talk
Video Series - Homegrown, Homemade: Planting Peas
sbreckenridge | March 17th, 2010
Honey Caramels with ancho chile, orange, and pine nuts
Pielove | March 17th, 2010
Homemade Marshamallows (Recipe)
mshah | March 17th, 2010
Recent comments
Re: Enter the Holiday Cookie Contest and Win!
No problem, jen_e. Your recipe is in the contest right now. Thanks for your entry!
posted: 11:26 am on January 4thRe: Live from the Test Kitchen: Fine Cooking's Virtual Cookie Exchange
Thanks for your questions! If we didn't answer online, stay tuned for an update. Again, thanks so much for watching, everyone. Robyn will follow up with our online winners shortly.
posted: 1:33 pm on December 12thRe: Got Rabbit?
Thanks to everyone who took the time to comment. While we welcome and encourage your feedback, several of the comments here were over the line and they’ve been removed in order to keep the discussion civil and productive.
posted: 2:08 pm on September 15thRe: Create Your Own Grilled Pizza: Official Contest Rules
@Peskyone: Go for it!
posted: 1:48 pm on September 15thRe: Create Your Own Grilled Pizza: Official Contest Rules
@peskyone: You certainly should be able to post your pizza. I'll look into it and get back to you.
posted: 1:46 pm on September 15thRe: We're LIVE from the Epicurean Classic!
@CulinaryEscapee: Refresh your page. If that doesn't work, go back to the home page and click on the big image that says, "We're Live from the Epicurean Classic." That should bring you back to the action.
posted: 1:24 pm on August 30thRe: A Sneak Peek: Rose's Heavenly Cakes
Sorry for the omission SHS61! I corrected it in the recipe above. I was typing so fast to transcribe these recipes, I must have left it off. Like I said, definitely not up to Rose's exacting standards! We have another of her recipes to post as soon as we get a chance between demos.
posted: 8:15 am on August 30thRe: We're LIVE from the Epicurean Classic!
@WhatsCooking: Click on the link next to Gale's name on the schedule above. It'll bring you to the complete recipe.
posted: 12:13 pm on August 29thRe: We're LIVE from the Epicurean Classic!
@ddavis3: Indeed we will be posting recipes from the presenters. Check back for links. We're getting them up on the site right now. (We'll post updates as well).
posted: 1:49 pm on August 28thRe: Mini Quiche Lorraine
Hi Classic,
posted: 11:46 am on March 23rdThis is just a gallery of what users have made--it's up to the individual poster whether or not they provide a link to the recipe, or include details on how to make.
Re: Real Irish Comfort Food
I've never added nutmeg before--will have to try that next time!
posted: 12:22 pm on March 12th