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fat

  • Article

    Holiday Helpers

    A springform with style The Starfrit springform pan elevates the serving of tortes or cheesecakes too delicate to be moved from the base they’re baked on. The pan has a…

  • Recipe

    Sear-Roasted Halibut with Tomato & Capers

    To dress up this dish and add color, try using several varieties of tiny tomatoes.

  • Article

    Makeshift fat separator

    Last Thanksgiving, while cooking at my step-daughter’s house, I realized just as I was about to make the gravy for dinner that she did not have a fat separator. So,…

  • Article

    Asparagus: Is thin still in?

    Like models on the runway, it seems that asparagus get thinner and thinner with each spring season. A lamentable trend, really. Surprised? Consider this: While wispy, pencil-thin asparagus might look…

  • Article

    Chocolate vs. Cocoa Powder

    Cocoa is by no means a lesser product than chocolate. On the contrary, it’s a purer form of chocolate. Baker Nicole Rees describes the different roles cocoa and chocolate play in…

  • How-To

    Lump-free Gravy

    The problem: How can I keep lumps from forming in my gravy? The solution: When you make gravy, what you’re doing, essentially, is dissolving tasty pan drippings in liquid and…

  • Article

    Freeze spoons for defatting stocks

    When I'm making a soup or a sauce, I toss a few slotted metal spoons into the freezer. When it comes time to defat, I skim the top of the…

  • How-To

    Skimming fat off your pan drippings for better flavor

    Before making a gravy from pan drippings, it's best to skim off the fat that has accumulated—a process known as degreasing. Degreasing is simple to do and ensures that you…

  • How-To

    Tips for Making Better Burgers

    Discover the juicy details

  • How-To

    Cook Duck at Home

    Though lots of people love duck, they rarely think to cook it at home. Well, here’s a secret that restaurants probably don’t want you to know: Duck is just as…