Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.
If you read about cooking online, you’ve no doubt seen several listicles that tout the many uses of a single, humble chicken. At this point, you know what a chicken can do for you, so another overly-prescriptive, chicken-based meal plan seems unnecessary. My agenda here is very simple: the next time you buy a whole…
Vegetarian and vegan cooking should celebrate vegetables rather than forcing them into a meat-shaped box. I’ll take “oh damn, I didn’t know I liked eggplant” over “this is surprisingly tasty, but I’d rather eat real bacon” any day of the week.
I have good news and I have bad news. The bad news is that you’ve been buying hot chocolate mixes unnecessarily, but the good news is that you’re going to learn two different methods for making rich, drinkable chocolate for cozy cold days, and you’re going to do it with stuff you probably already have in your kitchen.
Measurements are all about precision, but the terms “dash,” “pinch,” and “smidgen” have always been a little vague. They do, however, have somewhat precise definitions, which can be helpful to know if you’re scaling up a recipe.
Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be.
Until recently, I never measured freshly ground pepper. If a recipe called for half a teaspoon, I would simply grind the berries over the dish until I thought I had “enough,” based on nothing but my nose and how pungent I was feeling that day, because there was no elegant way to measure it by teaspoon from the…
It’s very easy to get excited at the cheese counter, and that excitement can lead to purchasing more cheese than one can (comfortably) eat in a single evening. As such, some cheese must be stored, but it must not be stored directly in plastic.
Stock is the backbone of so many recipes. Whether it’s used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it’s not hard to make, there are a few tweaks you can make to make sure yours is rich and tasty stock that’s…
Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavors through that lovely little Maillard reaction. It’s also a freaking…
Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn glumpy, lumpy, gluey, and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety, and delightfully fluffy.
A good turkey gravy is integral to a successful Thanksgiving dinner, but making your own can seem a little intimidating. Luckily, gravy is one of the easiest to prepare items on your Turkey Day menu; you just need a bit of patience (and flour).
A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They’re also dead easy to…
There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.
Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a little bit of care.
Mise en place is a French phrase that roughly translates to “everything in its place.” As a cooking technique, it’s exactly what it sounds like: a method of preparing and organizing ingredients to maximize a recipe’s efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en…
Scrambled eggs are easy to make, but they’re kind of difficult to make perfectly. Rubbery, dry curds are no good, but runny scrambles can be just as offensive. Don’t worry though, we’re going to show you how to make perfect scrambled eggs every time, no matter how you like ‘em.
It’s no secret that I am a big fan of parchment paper, but what of its less-expensive, but still non-stick friend, wax paper? Why does it exist? And do you need it?
Dried beans are a truly versatile kitchen staple that everyone should have in their pantry. Not only do they keep pretty much indefinitely, but they’re actually extremely easy to cook and customize to create super tasty, inexpensive meals.
An over-easy egg on toast is one of my favorite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn’t difficult—you just have to know what you’re doing.