To die for.
Poll
2 Do You Mise en Place?
definition
3 Coat The Back Of A Spoon
definition
4 Chiffonade
definition
5 Blanch
knife skills
6 How to Chiffonade Vegetables
How To
8 How to Roast Beets
Thanksgiving
9 Brine
Tips
10 Simple Tip: Microplane Garlic
definition
11 Water Bath
Tips
12 Simple Tip: Chill Kitchen Tools Before Whipping Cream
French
13 En Papillote
Tips
14 Simple Tip: Smash Olives to Remove the Pit
definition
15 Reduction
Guess Who
16 Name That Cooking Technique!
How To
17 How to Peel Shrimp
baking
18 Simple Tip: Cook Bacon in the Oven
Photo: Lauren Hendrickson A couple of years ago I watched the Barefoot Contessa roast bacon in the oven. She was making a BLT and didn't need the bacon fat. I had never thought to bake bacon, and the idea has changed my life! Now, I roast bacon all the time. It's an easy, convenient, and splatter-free way to cook it. Here's what you do: Preheat the oven to 375°F. Cover a large cookie sheet Read more
I adore jalapeño poppers so much that they'd be a guaranteed part of my last meal — but up until recently, I'd never made them at home. This was in large part due to past misadventures in hot pepper handling (key takeaway: no matter what happens, don't touch your face when working with chiles). But this weekend, I finally overcame my fear of prepping poppers, and guess what? It wasn't nearly Read more
Did you make a culinary resolution to accomplish more in the kitchen? If so, the first place to start isn't with a cookbook full of complicated recipes. Rather, learn basic cooking techniques and knife skills; all the recipes that follow are guaranteed to be much easier. To help you out, we've got a new series, Know Your Techniques, wherein we introduce you to important culinary know-how. Aside Read more
From exotic fiddlehead ferns to bright-green peas, there's a bevy of intriguing produce to appreciate during the short window of May and June, when greens and things are abloom all across the country. One can't-miss is the baby artichoke. Sure, we love its larger counterpart, but there's something incredibly precious about this mini version, which is so premature and tender that it's eaten Read more
Flambé (French for "flamed" or "flaming") refers to the technique of dressing a hot pan with high-proof liquor such as brandy, cognac, or rum, which causes a momentary burst of flames. As a result of the combustion, alcohol's raw flavor is burned off, but leaves behind a subtle, sweet flavor. The technique is primarily executed for dramatic tableside presentation.Flambéing plays a role in Read more
A paillard (prounounced "pie-yar") refers to a boneless cut of meat that's been pounded until flat, then cooked rapidly. Traditionally, it referred to a juicy, tender cut of veal or chicken that had been flattened, then grilled, or sautéed. Today, the term is used more loosely and may also refer to any chicken, pork, veal, or beef that's been pounded, then cooked in any manner, from barbecued to Read more
Below is a picture of a popular way to roast fish. Do you know what the cooking term is? Read more
Last Sunday I was making dinner with my friend Sonia. While she deveined shrimp, I prepared the salad. "What are you doing?" she asked as I repeatedly slammed my hand on top of a knife. I was pitting olives and surprised to learn that she had never seen anyone pit olives before. As I was teaching her my technique, I realized I should share it with you, too! To pit olives, for making salad or Read more
While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters — and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by Read more
While watching Nancy Silverton make pesto in Aspen, I had one of those "why didn't I think of that" moments. To quickly season the celery leaf pesto, Silverton grated in garlic. However, instead of using her regular one-sided grater, she microplaned it: "I like to microplane my garlic. It's so much easier than chopping it." Over the weekend, I experimented with her technique and was delighted by Read more
