Ronne Day, Newtown, CT, US
associate food editor/stylist
A visual cue to scoop out and reserve some of the pasta cooking water before you drain it.
This simple technique gave a sparkly, festive look to the sweet potato pie on the cover of Fine Cooking Magazine
Bundt cakes like the Sweet Potato Pound Cake look pretty with a dusting of confectioners' sugar. For a nice, even coating over a large area, use a medium sieve, not a small one. Put a little sugar in...
In the photo for the Parisian Bowl, the carrots are cut into bite-size triangular chunks. The shape is similar to what's known in restaurant kitchens as a roll cut, which is made by holding the knife...
Usually made of wood with rounded ends of different sizes, a tart tamper tool comes in handy when fitting dough into and up the sides of a tart pan.
Use this method to get an accurate food temperature every time.
Add sparkle with candied orange slices
Remove the blood line, which runs through the center of some fish
A great gift for someone just starting out on their own
A tool for making citrus curls
It’s good to have this backup handy when you don’t have any fresh lemons.
This knife is ideal for for sticky vegetables and fruits like potatoes, butternut squash, and mangos.
Cutting a leg of lamb across the bone produces lamb steaks, which offer the flavor and tenderness of leg of lamb in smaller portions.
After separating, let the egg whites sit at room temperature.
Get creative with your own designs for upside-down cakes and share them with us on Facebook or Pinterest.
When you’re looking to add some shine to a baked good, reach for a coarse-style sugar like demerara, sanding, or sparkling sugar.