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JenniferArmentrout

Jennifer Armentrout

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JenniferArmentrout

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Awards Season

Awards Season

Hollywood has golden globes and oscars, but the culinary world has a few buzz-worthy awards, too.

Were on TV! Moveable Feast with Fine Cooking

We're on TV! Moveable Feast with Fine Cooking

Each episode of our much-anticipated show, A Moveable Feast, features chefs we know and love working with local food artisans and farmers to create a memorable meal.

How to Prep a Mango

How to Prep a Mango

With their large, flat seeds and slippery flesh, mangos can be tricky to prepare. Here's one way we do it in our Test Kitchen.

How to Attach a Thermometer to a Pot

How to Attach a Thermometer to a Pot

For some recipes you need to monitor water temperature.

A Better Way to Grate Zest

A Better Way to Grate Zest

There's a better way to use a rasp-style grater.

Butter-Braised Belgian Endives

Butter-Braised Belgian Endives

Endives are just as delicious cooked as they are raw.

Think You Hate Beets? Think Again

Think You Hate Beets? Think Again

A simple recipe changed this blogger from a beet basher to a beet worshipper.

How to Flip a Turkey

How to Flip a Turkey

The idea of flipping a hot, half-cooked turkey onto its back can cause anxiety in even the most experienced cooks. Fear not—after you’ve done it once, you’ll see it’s really not a big deal.

Big Buy: Cranberries

Big Buy: Cranberries

Making the most of a favorite food find from a warehouse store.

How to Deglaze a Pan

How to Deglaze a Pan

You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique.

How to Mince Ginger

How to Mince Ginger

The usual approach to mincing ginger can be a bit fussy. Try this simpler method out.

A Chile Roaster for Electric Stoves

A Chile Roaster for Electric Stoves

Charring chiles directly over a stovetop burner is quick and convenient, but it doesn’t work well on electric stoves.

Store Tomatoes at Room Temperature

Store Tomatoes at Room Temperature

Fresh vine-ripened tomatoes are one of the summer’s chief pleasures. To keep them tasting their best, don’t refrigerate them unless they’re about to spoil.

How to Make a Homemade Substitute for Zaatar

How to Make a Homemade Substitute for Za'atar

Learn how to make the Middle-Eastern spice blend called za’atar.

How to Scrape a Vanilla Bean

How to Scrape a Vanilla Bean

Learn how to scrape vanilla with the back of a knife.

Three Ways to Char a Chile

Three Ways to Char a Chile

The easiest way to peel a fresh hot chile or sweet bell pepper is to char it first. In this post, I'll show you three easy ways to char a chile.

Double your Grill Space with a Rib Rack

Double your Grill Space with a Rib Rack

A low-tech rib rack solves a common grilling problem.

Umami Butter

Umami Butter

All things savory go into this compound butter.

Soft Shell Season

Soft Shell Season

Attention soft-shell crab lovers: they're back!

How to Press Tofu

How to Press Tofu

Authentic Pad Thai calls for pressed tofu because it is firm and doesn’t break up during stir-frying. Here's how to press your own tofu if you can't find it in an Asian market.

How to Remove Pin Bones from a Salmon Fillet

How to Remove Pin Bones from a Salmon Fillet

Before cooking a salmon fillet, it’s always a good idea to check it for pin bones. Here's an easy way to find and remove them.

How to Rinse Rice

How to Rinse Rice

Our recipe for Salmon, Lentil, and Rice Kedgeree in Fine Cooking #111 calls for rinsing the rice before cooking. This step removes some of the starch from the surface of the rice grains so they...

Use a Parchment Collar to Mold Tall Layer Cakes

Use a Parchment Collar to Mold Tall Layer Cakes

Christina Tosi’s towering Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs, in Fine Cooking #111, requires a tall mold for assembling the cake. In her...

How to Slice Chicken Cutlets from Chicken Breasts

How to Slice Chicken Cutlets from Chicken Breasts

Chicken breast cutlets are a boon for weeknights because they cook so quickly—about 5 minutes in a skillet and they’re done. Cutlets from the grocery store are often unevenly sized, so we...

How to Season a Wok

How to Season a Wok

Did you know that you're seasoning your wok every time you stir fry aromatics like garlic, ginger, and scallions? In this post, I'll explain how you can maintain your wok's patina.

Easy Indian Cooking

Easy Indian Cooking

With its exotic, complex flavors, Indian cuisine might seem difficult for American home cooks to master, but not with Suneeta Vaswani’s book, Easy Indian Cooking.

Foolproof Sorbet

Foolproof Sorbet

Zoe of Zoe Bakes shares an easy trick for making smooth sorbets from any type of juice.

Chocolate Mint Brownies

Chocolate Mint Brownies

A layer of chocolate-covered thin mints makes these brownies über-decadent.

 How to Peel Asparagus

How to Peel Asparagus

Peeling asparagus can be frustrating, here is an easier way to do it.

How to Cut Steak Across the Grain

How to Cut Steak Across the Grain

Slicing the steak across the grain makes the steak seem tenderer because it shortens the length of the fibers, so chewing is easier.

3 Ways to Toast Pine Nuts

3 Ways to Toast Pine Nuts

Toasting pine nuts releases and intensifies their rich flavor.

How to heat your pasta bowls

How to heat your pasta bowls

Pasta dishes are best served piping hot. This is easy to do if you heat the serving bowls.

Soup Week: Mushroom Soup with Cashew Cream

Soup Week: Mushroom Soup with Cashew Cream

Puréed cashews add creamy richness to a vegan soup.

How to Prep Lamb Shanks

How to Prep Lamb Shanks

If you’re making the Lamb Shanks en Papillotes, here’s how contributor Molly Stevens recommends preparing them for cooking

How to bruise lemongrass to release its flavor

How to bruise lemongrass to release its flavor

To get the most flavor out of this citrusy stalk and into a curry dish, begin with bruising the lemongrass stalk.

Eat Your Greens

Eat Your Greens

Tuscan kale + blood oranges = a side dish that's good-looking and good for you.

Cheese and Cracked Pepper Scones

Cheese and Cracked Pepper Scones

Smoked paprika adds a flourish of flavor and color to these rich treats.

The Fastest and Richest Chocolate Mousse Ever

The Fastest and Richest Chocolate Mousse Ever

If you have chocolate and a whisk, you can make mousse in less than 10 minutes (cooling time included).

A Visit to a French Olive Farm

A Visit to a French Olive Farm

Plus, ten things you need to know about olive oil

Charcutepalooza

Charcutepalooza

A year in cured meat.

Peanut Butter, Meet Miso

Peanut Butter, Meet Miso

Salty, savory miso takes peanut butter cookies to a whole new level.

Chinese soy sauces

Chinese soy sauces

Each of the three kinds of soy sauce in the Steamed Pork Bun recipe contributes a different flavor nuance.

Use wet hands for shaping meatloaf

Use wet hands for shaping meatloaf

Ground meat mixtures, like those for meatloaves and meatballs, can be sticky to work with. Handling the mixture with wet hands helps.

Beans under pressure

Beans under pressure

One thing we learned while testing the pressure cookers is that they’re great for cooking dried beans.

How to peel pearl onions

How to peel pearl onions

Fresh pearl onions are the devil to peel unless you know a little trick—blanch them in boiling water first, and they practically peel themselves.

Bamboo steamers

Bamboo steamers

There are several good reasons to own a set of stacked bamboo steamers. I'll share them with you.

Bûche de Noël

Bûche de Noël

Tips for assembling a traditional French Christmas pastry.

Mmm, Molasses Cookies

Mmm, Molasses Cookies

Big, soft, chewy cookies to sink your teeth into.

Sephardic Hanukkah Donuts

Sephardic Hanukkah Donuts

Fried foods are on the menu during the Festival of Lights

Move Over, Nutella

Move Over, Nutella

A spread made from spice cookies is vying for a spot on your morning toast

Lefse Lessons with Grandma

Lefse Lessons with Grandma

A heartwarming story of learning to cook Norwegian potato crêpes with Grandma Eunice

The Holy Grail of Flan

The Holy Grail of Flan

Susan has eaten a lot of flan in her lifetime, and this one, she says, is the best she's ever had.

Turkey In A Hole

Turkey In A Hole

Bored with oven-roasting your holiday bird? Try Poor Girl Gourmet's technique—all you need is a shovel, some fire, and beer...lots of beer.

How to Make Your Own Brown Sugar

How to Make Your Own Brown Sugar

The next time you run out of brown sugar, check your pantry again before you head to the store. I'll tell you how you can make your own brown sugar from a couple of pantry staples.

Mini ice cream scoop

Mini ice cream scoop

Not just for ice cream, a tablespoon-size mini scoop makes speedy work of portioning dough for drop cookies, like Abby Dodge's Double Dark Chocolate Thumbprints.

Anatomy of a Citrus Peel

Anatomy of a Citrus Peel

If you’re new to cooking, terms like zest and pith might be unfamiliar to you. They refer to parts of a citrus peel and I'll explain how to identify them.

Pastry Bags and Piping Tips

Pastry Bags and Piping Tips

Pastry bags and piping tips aren’t just for decorating

Maple-Bacon Kettle Corn

Maple-Bacon Kettle Corn

Popcorn for dinner? Yes, please, if there’s bacon in it.

How to Make Gravy for a Brined Turkey

How to Make Gravy for a Brined Turkey

Pan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem.

Salt Your Salad

Salt Your Salad

A pinch or two of kosher salt does wonders for the flavor of a tossed salad.

The Swing-A-Way Fat Separator

The Swing-A-Way Fat Separator

Amco's spoutless fat separator solves the problem traditional spouted fat separators have.

Trimming Hanger Steak

Trimming Hanger Steak

A whole hanger steak is vaguely heart-shaped, with the two halves connected by a line of gristle, which should be removed. You can ask the butcher to do this, or trim it yourself. Here's how.

An Unusual Corn Soup

An Unusual Corn Soup

With ingredients like pineapple juice and gin, this grilled corn soup is either culinary genius or insanity.

Slime-free Okra

Slime-free Okra

Can fire tame the slippery nature of this African vegetable?

How to Cut  a Whole Chicken Into Pieces

How to Cut a Whole Chicken Into Pieces

Our Classic Fried Chicken recipe is a great excuse to learn how to cut a whole chicken into pieces, a skill you’ll use over and over.

Equipment: Tomato Press

Equipment: Tomato Press

To make tomato purée, you’ll need a tool to strain and separate the tomato pulp from the skins and seeds. A food mill does this well enough, but we especially love this tomato press.

Flambéing safely

Flambéing safely

A fire in the kitchen is usually bad news, but in this issue we’re starting a couple of fires on purpose. The Bananas Foster and the Fireman’s Sausage are both ignited. If you’re new to flambéing, here are tips for pulling it off safely.

On The Menu: Lionfish

On The Menu: Lionfish

There's a campaign afoot to eat lionfish out of existence. Read on to find out why.

Quick Tip for Perfectly Cooked Potatoes

Quick Tip for Perfectly Cooked Potatoes

Here's a quick tip for checking potatoes for doneness that ensures a perfect batch of potato salad for every cookout.

Tetragon? Whats That?

Tetragon? What's That?

Hint: It's green, and you can eat it.

Stretchy, Chewy Turkish Ice Cream

Stretchy, Chewy Turkish Ice Cream

Think you know ice cream? Think again.

Use Real Butter

Use Real Butter

Use Real Butter is a blog that makes me hungry every time I read it.

How to Prepare an Indirect Grill Fire

How to Prepare an Indirect Grill Fire

Most grilling takes place over a direct fire, but large meats like whole chickens and rib racks call for indirect heat. Here's a foolproof method for setting up the grill so there's a hot zone and a cool zone.

How to Remove Silverskin from Ribs

How to Remove Silverskin from Ribs

Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. I'll show you how.

How to Butterfly a Pork Tenderloin

How to Butterfly a Pork Tenderloin

Learn how to butterfly a pork tenderloin in three easy steps.

How to Pit a Cherry

How to Pit a Cherry

There are lots of ways to pit a cherry, and if you cook with cherries often, it’s worth buying a dedicated cherry pitting tool. But you can also improvise with objects that may already be in your home.

Buying and Caring for a Paella Pan

Buying and Caring for a Paella Pan

Paella pans come in three different materials and each has pros and cons. Get paella expert Sarah Jay's tips for buying the right pan and caring for it so it lasts.

Cooking with Green Garlic

Cooking with Green Garlic

These immature shoots are a different way to add garlic flavor to your cooking.

Stuck in a Breakfast Rut

Stuck in a Breakfast Rut

Busy weekday mornings equal breakfast in the car. Trouble is, my favorite breakfast foods are hard to eat behind the wheel.

The Great Brownie Debate

The Great Brownie Debate

When it comes to brownies: cakey or fudgy? Nuts or no nuts? Glazed or plain? Where do you stand? We want to hear about your brownie musts and the brownie recipes you swear by.

Kitchen Torch

Kitchen Torch

If you don’t have a mini blowtorch, put it on your Christmas wish list—at $25 to $35, it’s an inexpensive addition to your kitchen arsenal, and once you own one, you’ll find all sorts of excuses to fire it up.

How to Core a Parsnip

How to Core a Parsnip

Running down the center of a parsnip is a tough woody core that should be removed before cooking. I'll show you how.

How to Make a Salt Crust for a Roast

How to Make a Salt Crust for a Roast

Learn an unusual but simple technique for keeping a beef rib roast juicy during roasting.

Concentrated Flavor (in a Tube)

Concentrated Flavor (in a Tube)

A "Squirt and Taste" test has the Test Kitchen wondering: Do you ever use concentrated pastes in your recipes?

Food Mill: Buy or Dont Buy?

Food Mill: Buy or Don't Buy?

A food mill is one of those tools you may not use very often, but you’ll be glad to have one when you need it. Making apple sauce (or butter), mashed potatoes, and separating seeds and skins from tomatoes are three main uses for a food mill.

Recycled Kitchen Tools

Recycled Kitchen Tools

Eco-friendly materials are big in the cookware market right now, and one of our favorite green lines is Lamson & Goodnow’s GoodNow recycled cooking tools.

Got Rabbit?

Got Rabbit?

We're thinking about featuring a few rabbit recipes in a future issue, but we need your feedback first.

Garlic: To press or not to press

Garlic: To press or not to press

Thoughts on whether garlic presses are worth using.

The light at the end of the (cake) tunnel - update

The light at the end of the (cake) tunnel - update

Adventures in troubleshooting a problem pound cake...

How much chocolate can you eat?

How much chocolate can you eat?

When it comes to chocolate, what looks like a reasonable serving size might not be realistic.

Ginger Peeler

Ginger Peeler

A new ginger-peeling tool by Oxo has some advantages over other methods

Measuring Kosher Salt

Measuring Kosher Salt

Some recipes call for kosher salt by weight.

The quest for crispy chicken skin - Update

The quest for crispy chicken skin - Update

Will an overnight rest in the fridge turn flabby, pale skin into crisp, brown skin?

Lessons Learned from the Appliance Guy

Lessons Learned from the Appliance Guy

If your dishwasher's not working, it might be the soap...

Bologna: lunch meat or economic indicator?

Bologna: lunch meat or economic indicator?

According to A&P's bologna meter, economic recovery may not be as close as we hope

Playing with fire

Playing with fire

Do you really need a kitchen torch? Maybe not, but there are occasions when it really comes in handy.

Foraging for figs

Foraging for figs

Shopping in the 'burbs takes determination

Unbleached cake flour, at last

Unbleached cake flour, at last

Coming this August from King Arthur, the first and only unbleached cake flour

The crazy seasons of the test kitchen

The crazy seasons of the test kitchen

It may be early summer outdoors, but it's Thanksgiving time in the Test Kitchen

Behind the scenes at a video shoot

Behind the scenes at a video shoot

We're upping the ante on our cooking videos. Video director Rob Patton-Spruill showed us how it's done.

How to create a recipe

How to create a recipe

When it comes to developing an original recipe, there are lots of approaches

A corn stripper that really works

A corn stripper that really works

After testing at least a dozen models, we've finally found one that gets the job done well.

Taste Nut Oils Before Using

Taste Nut Oils Before Using

An oil can be rancid without smelling bad, so be sure to taste your oil before every use.

Ring Molds

Ring Molds

Ring molds are a chef’s secret weapon for building towering creations.

Is merquén the new pimentón?

Is merquén the new pimentón?

A Chilean spice blend might be the next big flavor of the month

Green tea-seaweed ice cream

Green tea-seaweed ice cream

Why sencha and ice cream don’t mix

Happy Valentines Day from the Endive People

Happy Valentine's Day from the Endive People

Bored with Flowers? Try an endive bouquet.

Tomato Nirvana

Tomato Nirvana

The best tomato soup in the world comes from a can, but it's not a can of Campbell's

How to measure flour

How to measure flour

Use a scale or a spoon for best results

The Chinese Finger Ruler

The Chinese Finger Ruler

Can't find a ruler? Use your pinky.

Recent Comments

Re: The Fastest and Richest Chocolate Mousse Ever

Thanks, aqn. Typo fixed.

Re: A Tasty Tomato Tart

That sounds good! I love tomatoes with blue cheese. You should tell your dad to quit stashing the tomatoes in the fridge. The cold kills the tomatoes' flavor. If he leaves them on the counter, they'll taste better, plus if they're sitting there in plain sight, maybe he won't forget them.

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