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News
, Tricks & Techniques
on August 6, 2009
What: Gluten-Free Cooking Expo
When: August 15 - 16, 2009
Where: The Wyndham Hotel, Lisle, Illinois, Chicago
Watch the professionals whip up gluten-free meals and learn from them.
A gluten-free die...
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Tricks & Techniques
on March 4, 2009
Many of us have spent the better part of a day cooking pasta sauce in one form or another. Whether it's spaghetti, ravioli or even goulash (what?, goulash has pasta in it!), we tend to take our s...
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Tricks & Techniques
on November 20, 2007
Creamy, slightly tart, plain yogurt is a wonderful thing. We eat it mixed with fresh fruit or muesli, drizzled with honey or sprinkled with sugar for breakfast. Yogurt can also be whipped with garlic,...
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Tricks & Techniques
on September 20, 2007
If you drink wine, from time to time you'll have some bottles that weren't finished and the wine isn't good for drinking anymore. Don't throw those dregs away! Make some homemade wine ...
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Tricks & Techniques
on August 20, 2007
Popcorn kernels are not readily available in our little corner of France. Recently I stumbled across a big bag at the store and excitedly bought it, took it home, and....
didn't know what to do!
...
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Tricks & Techniques
on February 9, 2007
Need softened butter for your recipe and forgot to take it out of the refrigerator early enough? No problem. Put it into a bowl (take the wrapper off first), cut it into 1-tablespoon pieces -- see tho...
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Tricks & Techniques
on January 29, 2007
Found this video featuring food photographer Ed Gowans -- he's from Portland and I first came across his photos in The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Ber...
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Tricks & Techniques
on January 18, 2007
Being a good cook means knowing how to use up every bit of usable food product that comes into the kitchen. Broccoli is one such item that can be utilized in its entirety.
To cut up broccoli for maxi...
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Around The Kitchen
, Tricks & Techniques
on November 7, 2006
On Saturday, we have a community event and I need to bring food for at least a hundred people. No problem, I'm used to cooking for the multitude, that's just family and friends. I've cook...
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Tricks & Techniques
on November 5, 2006
Here's another tip if you are like me who buys in bulk but more often than not cooks for one.
When buying fruits and vegetables, try to purchase them in varying degrees of ripeness. You don'...
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