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ShelleyWiseman

Shelley Wiseman, NY, US

Senior Food Editor

ShelleyWiseman

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.

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Posts

How to Peel Jicama

How to Peel Jicama

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.

How to Caramelize Onions

How to Caramelize Onions

Caramelized onions are a great "secret" ingredient to have on hand.

Favorite Tool: The Cake Lifter

Favorite Tool: The Cake Lifter

A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen.

Cookware Designed for Compact Storage and Versatility

Cookware Designed for Compact Storage and Versatility

We put The Strate Collection 2- to 4-quart saucepans and an 11-inch skillet to the test.

Working with Cornstarch

Working with Cornstarch

Cornstarch is easy to use as a thickener, but there are a few things to keep in mind.

Why Slicing Knives Have a Hollowed Edge

Why Slicing Knives Have a Hollowed Edge

The oval hollows on both sides of the Granton edge create several advantages.

A New Way to Slice Apples

A New Way to Slice Apples

Cut apples into perfect half-moons.

The Gramercy Tavern Cookbook

The Gramercy Tavern Cookbook

Gramercy Tavern has a cookbook that not only features 125 seasonally inspired recipes but also includes profiles of many longtime staffers.

Balance Flavors with Acid

Balance Flavors with Acid

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.

Marbling and Beyond

Marbling and Beyond

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.

Parsnips: To Core or Not to Core

Parsnips: To Core or Not to Core

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.

Know Your Tequilas

Know Your Tequilas

Tequila is sold in three main categories: blanco (silver), reposado (rested), and añejo (aged).

Get More From Your Lobster

Get More From Your Lobster

The body and shells of a lobster make a delicious stock.

The Perfect Vacation Knives

The Perfect Vacation Knives

If you'll be cooking on vacation, these are the knives you want to pack.

Halve Tomatoes and Peppers for Easy Peeling

Halve Tomatoes and Peppers for Easy Peeling

Cutting and broiling tomatoes and peppers makes it easy to peel them.

Use the Right Strainer for the Job

Use the Right Strainer for the Job

There are no standards for coarse-, medium-, or fine-mesh sieves, so how do you know which is which?

Chill Out

Chill Out

Hot weather calls for cold soup.

Test Salad Dressing with a Leaf

Test Salad Dressing with a Leaf

Trying to get the right balance in your homemade salad dressing? This is one time you don't want to use your hands.

A Workhorse Drain Rack that Looks Good, Too

A Workhorse Drain Rack that Looks Good, Too

We’ve tried a number of drain racks over the years and this is the first one we’ve really liked.

A Peeler Hulls Strawberries, Too

A Peeler Hulls Strawberries, Too

Vegetable peelers are an effective strawberry huller.

Taste Peas Before Buying

Taste Peas Before Buying

Whether you’re buying peas shelled or in their pods, the important thing is to get a taste to ensure that they’re sweet.

A Mexican Lime Juicer is Perfect for Key Limes

A Mexican Lime Juicer is Perfect for Key Limes

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.

How to Make a Better Burger

How to Make a Better Burger

Rather than flattening the burgers with a spatula, which presses out all their lovely juice, try forming your burgers a little differently.

Why Flour a Cake Pan?

Why Flour a Cake Pan?

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?

Use Your Rolling Pin to Transfer Pie Dough

Use Your Rolling Pin to Transfer Pie Dough

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.

How to Test Fish for Doneness

How to Test Fish for Doneness

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.

Choosing Kitchen Towels

Choosing Kitchen Towels

Cloth kitchen towels aren't just for drying dishes; they're often used for handling food, too.

Why You Need a Bench Knife

Why You Need a Bench Knife

A bench knife, also known as a pastry scraper, is a straight-edged metal rectangle with a handle along one side.

Separating Eggs Successfully

Separating Eggs Successfully

Here are a few tips for separating egg whites from yolks.

Want to Gauge a Chiles Heat? Follow Your Nose

Want to Gauge a Chile's Heat? Follow Your Nose

You don’t have to set your mouth on fire to find out how hot your chile is.

Our Favorite Mandolines

Our Favorite Mandolines

If you need to slice a lot of vegetables, a mandoline can come in handy. Here are our top three picks for home use.

Six Great American Blue Cheeses

Six Great American Blue Cheeses

Here are six of the many excellent blue cheeses produced across the United States.

What to Do with Leftover Buttermilk

What to Do with Leftover Buttermilk

Ideas for using leftover buttermilk.

Pure Vanilla

Pure Vanilla

In Pure Vanilla, Shauna Sever elevates vanilla from plain-Jane status to something sublime.

A Compact Vacuum Sealer Thats Easy to Use

A Compact Vacuum Sealer That's Easy to Use

Whether you’re refrigerating fresh fish or freezing steaks, vacuum packing helps the food stay in top condition longer.

A Better Way to Cut Limes

A Better Way to Cut Limes

Here's a quick tip on how to cut limes.

Fine Cookings Secret Weapon: The Wooden Spatula

Fine Cooking's Secret Weapon: The Wooden Spatula

For many of us in the test kitchen, the wooden spatula is a low-tech secret weapon.

Treat Your Feet

Treat Your Feet

Attention, cooks with sore feet! Finally, someone made an incredibly comfortable mat for those cold-weather bake-athons.

How to Unmold a Tart

How to Unmold a Tart

Learn how to unmold a tart baked in a fluted pan.

How to Line a Tart Pan

How to Line a Tart Pan

Learn how to make high, double-thick sides for a filled tart.

Drawer Chic

Drawer Chic

Silicone mats and small silicone dividers make finding the right kitchen tool a snap.

How to Cut Julienne Strips

How to Cut Julienne Strips

"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.

A Piecrust Shield Protects Against Burning

A Piecrust Shield Protects Against Burning

Here is a great tip on how to protect your piecrust against burning.

Grilling with a Mop and a Sauce

Grilling with a Mop and a Sauce

Many recipes for long-cooking grilled meats call for a mop as well as a barbecue sauce. Learn the difference between the two.

With Shrimp, Size Matters

With Shrimp, Size Matters

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.

How to Choose the Right Whisk for the Job

How to Choose the Right Whisk for the Job

Here’s the lowdown on three of the most common types of whisks.

French vs. Italian vs. Swiss Meringue

French vs. Italian vs. Swiss Meringue

There are three types of meringue; their differences lie in when and how the sugar is added.

For Smooth Slicing, Try a Ceramic Vegetable Cleaver

For Smooth Slicing, Try a Ceramic Vegetable Cleaver

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.

How to Peel Carrots in Double Time

How to Peel Carrots in Double Time

Here is a speedy way to peel carrots and other long thin vegetables.

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