associate food editor
After working as a chef in NYC restaurants I moved out to the 'burbs to work at Fine Cooking and haven't looked back!
Make your feet happy while working in the kitchen
If you're in the market for a pasta rolling machine, you'll quickly see you can spend anywhere from $30 for a small hand-cranked machine to $1,500 for a motorized restaurant-grade machine, with plenty of models and prices for both kinds in between. Which to choose?
Exploring contemporary Cuban food through images and stories
The GrillGrate amplifies and evens out the heat on your grill
There are (finally!) smaller, less expensive ice cream makers on the market now. Here are two worth considering.
We blind-tasted three popular brands of chicken concentrate, or base, and compared them for taste and price.
The go-to resource for troubleshooting dishes that aren’t working properly
The gorgeous jewel tones of juicy tart-sweet pomegranate seeds (or arils) dress up any dish. Here's how to get to those seeds without a mess.
Wrong pan size? Save yourself time and money using a pan you already have.
Superfine sugar is available at most supermarkets, but you can also make it at home. Here's how.
The Tacos Ticos on the cover got me to pick up this book, but its other vibrant recipes—myriad ceviches, pozoles, tamales, and what seems like every empanada known to humandkind—kept me reading.
What do you do when you want to make a recipe but you don’t have one of the fresh herbs it calls for?
Sofrito originated in medieval Catalan cuisine (sofrito comes from sofregir, a Catalan word meaning to lightly fry), and there are references to it dating back to the 1300s.
After roasting, the turkey needs to rest before carving so its juice, forced to the center by the heat, is redistributed back into the meat.
A mixture of milk or cream, eggs, and sugar, custard can take many forms, depending on the specifics of each ingredient and how it’s cooked to make the custard set.
Whether you’re browning meat to make a stew or a pot roast, or simply cooking cutlets for a quick dinner, there are some tricks to getting a nice, rich-looking sear.
Here are two effective ways to remove excess fat from your stews.
When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops.
I love meat, which is why Michael Symon's Carnivore is my Christmas cookbook pick.
Want to put a savory spin on pineapple? Make this quick relish to serve with seared pork chops or chicken.
Oil misters are popular for helping reduce the amount of oil used in cooking and baking recipes. Take a look at our three favorite models.
It was love at first sift with this confectioners' sugar spoon. Here in the Fine Cooking test kitchen, we look for excuses to use it.
If you’re cutting up a melon for a recipe it’s easier to peel it first.
If you plan on deep frying or making candy you'll need a deep-fry thermometer to monitor the temperature. Here are three models we love.
We use many terms to indicate how hot and active we want water or other liquids to be during cooking. Here are some of the most common terms and what they mean.
A charcoal fire started with lighter fluid tends to impart a chemical flavor to grilled foods, so we recommend these three alternatives.
Here's a quick guide on how leg of lamb halves compare.
Pizza stones require special care. Here are some guidelines to help keep your stone in great shape.
Fresh citrus zest is a cook’s secret weapon--its fragrance and flavor instantly brighten any dish.
Find out what tasty treats you can make from left over chocolate cake scraps.
Forget slaw. Use this underrated vegetable to cook up all sorts of delicious, unexpected dishes.
Most people think it matters whether aluminum foil is used shiny side up or down, but the surprising truth is that it doesn’t make a difference.
When buying lobsters its worth knowing their gender; your recipe may depend on it.
The warming spice blend known as garam masala is a staple in northern Indian cooking.
We go through dozens of eggs in the test kitchen every month, and along the way we’ve learned a few tricks for working with them. Here are two of our favorites: Freeze leftover egg...
Read to find out what the differences are between jelly, jam and preserves.
Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.
Don't put your pure maple syrup in the pantry! I'll tell you why.
Follow these simple steps to shaping the dough and your buttery dinner rolls will look just as beautiful as the ones the pros make.
Not all vegetable broths are created equal. Here is a list of some of the test kitchen's favorite brands.
Learn how to care for your enameled cast-iron cookware.
Learn how to calibrate your oven for best baking results.
Here are some suggestions for using this fragrant Middle Eastern spice blend.
Making the most of a favorite food find from a warehouse store.
There’s nothing more annoying than running out of propane in the middle of a barbecue, so before you fire up your gas grill, check out this handy tip.
All it takes is 4 ingredients and dinner is served.
How to make a good product even better.
3 words...Japanese Fried Chicken
Found in nearly every Costa Rican home, restaurant, and roadside food stand, Salsa Lizano is a smooth, light brown vegetable-based sauce with a touch of sweetness and a hearty punch of spice...
With curry on my mind, this soup heats up an old favorite.
These quick, weeknight chicken lettuce wraps will surely make it into my weekly rotation.
An update on a quintessential Brit dessert.
To make the Spiced Rabbit Tagine with Peas and Carrots, you’ll need to cut each rabbit into eight pieces. I'll take you through the steps.
One of my favorite blogs, from one of my favorite people. Go on a tour of Italy with our own Melissa Pellegrino!
We're bringing Jell-O back in a major way, and the Jell-O Mold Mistress of Brooklyn is helping us.
The Chef Jedi Master is brought down and we all felt the great disturbance in the Force.
The final 5 chefs cook the food of the gods, but will they be pleased?!
The Chefs are thrown into the exotic surf and turf challenge and they look like sea cucumebers out of water.
All the preliminary stuff is over and now we are in the race for who will be the next Top Chef Master.
Did you guys feel like this episode was rushed?! It went by in a flash!
The chefs from season 1 are back with a vengeance!
After a less than exciting start to the new season, episode 2 feels more like what we were looking for.
I'm biting into Episode One from Season Two of Top Chef Masters. Did you watch? Let's dish.
Okay, so I know I can't win the prize, but after I blogged about this dish, I had a few requests for the recipe. I hope it inspires you to fire up your crockpot and deconstruct a recipe of your own. Enjoy!
Making an old classic faster and easier. Ok, it's not totally the same but it was yummy.
The best cookie in the world gets bigger!
Rediscovering an old favorite
Ode to my favorite kitchen tool
A non-traditional use for garam masala.
Help Wanted: Recipe for the perfect Yellow Box Cake Replica. Inquire within.
How something so small and simple can add a lot of convenience and comfort.
A few different snacks from across the pond.
When life hands you stale croissant, make bread pudding!
Combining cooking with music and taking a stroll down memory lane with black beans.