Which candy thermometer is the best?
Learn how to temper your crème anglaise
Fine Cooking editors share their favorite ways to add a flavor boost to a glass of inexpensive champagne
Learn to make fried herbs, a lively, tasty garnish
After separating, let the egg whites sit at room temperature.
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.
A cake lifter, which is really just a jumbo spatula, has become an indispensable tool in our test kitchen.
There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon.
Here's how to give your skin-on pork roast a deliciously crisp, bubbly crust.
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.
Follow these fixes when your cookies don't turn out as expected.
The ribs in the center of hearty greens are tough and best removed. Here are three fast ways to do it.
What do you do when you want to make a recipe but you don’t have one of the fresh herbs it calls for?
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.
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.
The seed of a tropical evergreen tree (Myristica fragrans), nutmeg is a wonderfully versatile spice that can be used in both sweet and savory dishes.
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