Shelley Wiseman, NY, US
Senior Food Editor
I am the Senior Food Editor at Fine Cooking Magazine. I've been a food professional for 30 years specializing in French and Mexican cuisines. My latest book is Just Tacos.
Cut across the equator to seed tomatoes
Two ways to quickly cut radishes into matchsticks
While the dark outer skin is easy to see and remove, there's also a fibrous layer just under the skin that should be peeled away.
Caramelized onions are a great "secret" ingredient to have on hand.
A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen.
We put The Strate Collection 2- to 4-quart saucepans and an 11-inch skillet to the test.
Cornstarch is easy to use as a thickener, but there are a few things to keep in mind.
The oval hollows on both sides of the Granton edge create several advantages.
Cut apples into perfect half-moons.
Gramercy Tavern has a cookbook that not only features 125 seasonally inspired recipes but also includes profiles of many longtime staffers.
Most dishes are a balancing act of flavors, which is why recipes often instruct you to season to taste with salt and pepper at the end.
Whether you're working with two batters, frostings, or sauces (for designs on a plate), here are more design ideas to play with, plus a few tips to keep in mind.
Early-picked parsnips have tender cores that can be eaten, but as the season progresses, the cores get woodier, making it a good idea to remove them before cooking.
Tequila is sold in three main categories: blanco (silver), reposado (rested), and añejo (aged).
The body and shells of a lobster make a delicious stock.
If you'll be cooking on vacation, these are the knives you want to pack.
Cutting and broiling tomatoes and peppers makes it easy to peel them.
There are no standards for coarse-, medium-, or fine-mesh sieves, so how do you know which is which?
Hot weather calls for cold soup.
Trying to get the right balance in your homemade salad dressing? This is one time you don't want to use your hands.
We’ve tried a number of drain racks over the years and this is the first one we’ve really liked.
Vegetable peelers are an effective strawberry huller.
Whether you’re buying peas shelled or in their pods, the important thing is to get a taste to ensure that they’re sweet.
Key limes are too small for most citrus squeezers, so when we need to squeeze a lot of them, we reach for a hand-held Mexican lime juicer for easy juicing.
Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.
Many cake recipes instruct you to butter a cake pan and then flour it. We all know the butter stops the cake from sticking, but what does the flour do?
Once you’ve rolled out the dough for a pie or quiche crust, your next task is to transfer it to the pie plate. The best way to do this is to roll it around the rolling pin and then unroll it over the plate.
Restaurant chefs have an ingenious way of checking whether a piece of fish is properly cooked without having to cut it open, and it’s something home cooks can easily do, too.
Cloth kitchen towels aren't just for drying dishes; they're often used for handling food, too.
A bench knife, also known as a pastry scraper, is a straight-edged metal rectangle with a handle along one side.
Here are a few tips for separating egg whites from yolks.
You don’t have to set your mouth on fire to find out how hot your chile is.
If you need to slice a lot of vegetables, a mandoline can come in handy. Here are our top three picks for home use.
Here are six of the many excellent blue cheeses produced across the United States.
Ideas for using leftover buttermilk.
In Pure Vanilla, Shauna Sever elevates vanilla from plain-Jane status to something sublime.
Whether you’re refrigerating fresh fish or freezing steaks, vacuum packing helps the food stay in top condition longer.
Here's a quick tip on how to cut limes.
For many of us in the test kitchen, the wooden spatula is a low-tech secret weapon.
Attention, cooks with sore feet! Finally, someone made an incredibly comfortable mat for those cold-weather bake-athons.
Learn how to unmold a tart baked in a fluted pan.
Learn how to make high, double-thick sides for a filled tart.
Silicone mats and small silicone dividers make finding the right kitchen tool a snap.
"Julienne" is a French cooking term for thin strips of vegetables (or meat or fruit). In this post, I'll show you how to make this cut.
Here is a great tip on how to protect your piecrust against burning.
Many recipes for long-cooking grilled meats call for a mop as well as a barbecue sauce. Learn the difference between the two.
We're taking the confusion out of how to buy shrimp and giving you a visual so you'll know what to buy if the recipe you're using doesn't give a count as well as a quantity per pound.
Here’s the lowdown on three of the most common types of whisks.
There are three types of meringue; their differences lie in when and how the sugar is added.
Super sharp ceramic knives have been on the market for several years, but the vegetable cleaver is a relatively new style that’s not very well known.
Here is a speedy way to peel carrots and other long thin vegetables.