Making custard: best practices
When making the custard base for ice cream, one of the standards for measuring the thickness of the liquid is whether it …
Kitchen
Perfect French fries: tips and tricks
Perfect French fries require correct proportion of cooking oil to the amount of potatoes, correct temperature of the oil and …
How to grill perfect burgers
You don’t need a fancy grill — just basic grilling techniques.
Do we really need to brown meat before braising or stewing?
Many recipes, especially recipes for stews, start by browning the meat in oil before adding the aromatics and the liquids. …
What is liquid smoke? Is it safe to use? How is it used?
Instead of char grilling, food can be given a smoky flavor by adding liquid smoke to the marinade or seasonings. What is …
Balsamic vinegar: real versus imitation
Balsamic vinegar is like wine. The longer the aging, the more rare and pricey.
How to make herb and spice butter
Cheese comes in oh, so many flavors, especially spreadable cream cheese. Why not butter?
Do you really need to skim off scum on the surface of bone broth?
What is scum? If you don't remove it, will it ruin your food? Or, worse, will it make you sick?
Leeks: how to clean,cut and use in cooking
Leeks look like big scallions and they taste like onions. They are all related although each has distinct characteristics …
How to make herb-infused olive oil
You've seen them in the grocery and they cost plenty. But did you know that it’s easy and inexpensive to make herb-infused …
Truffle oil: is It Really extracted from mushrooms?
It's not a regular item in most home kitchens. But if you've enjoyed truffle oil, you might have wondered how it's made. …
What’s the difference between sea salt and rock salt?
When researches say that microplastics have been found in commercial salt originating from different parts of the world, …