When preparing recipes that call for edible fresh flowers, make sure to properly identify the flowers before picking and use only the petals or blossoms (not the stems, leaves, pistil or stamen).…
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Does the heat got your tongue? If you need to make the burning stop, drink milk, not water. Capsaicin, the potent compound giving chilies their fiery hotness, is not soluble in water, so the best…
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To use cornstarch to thicken foods, dissolve the cornstarch in a small amount of a cold liquid before adding it to the hot mixture. Then, to produce a nicely thickened sauce, gravy or pudding,…
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A very thick smooth, sweet canned liquid made from fresh coconuts. It’s commonly used in mixed alcoholic beverages and desserts. Most often found in liquor stores.
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A French soured cream that is thicker and less sour than American sour cream. Creme fraiche is prized for cooking because it does not separate with heat like sour cream. Also used to top desserts…
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A meat cut made from the rib section of the loin. The cut is tied in a circle and roasted, ribs up, resembling a crown. Often, the center of the “crown” is filled with a stuffing. Pork, lamb and…
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YOU'LL soon be frying foods like a pro with these timely pointers.
If you don't have a deep-fat fryer or electric fry pan with a thermostat, you can use a kettle or Dutch oven together with…
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A Dutch oven is a heavy covered pan that can be used both on the stovetop and in the oven. Available in a variety of sizes, a Dutch oven is handy for browning meats before roasting—you need just…
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A popular Asian food produced from the soybean that is harvested early, before the beans become hard. The young beans are parboiled and frozen to retain their freshness and can be found in the…
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Because I bake often, I keep one set of metal measuring cups in my flour canister and a second set in my sugar canister. This saves me time searching for them, and they needn’t be washed each…
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