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When and How to Blanch Vegetables When and How to Blanch Vegetables

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.

How to Restore Rusty Old Cast Iron How to Restore Rusty Old Cast Iron

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.

How and When to Use Mise En Place How and When to Use Mise En Place

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…

How to Make Perfect Scrambled Eggs, No Matter How You Like Them How to Make Perfect Scrambled Eggs, No Matter How You Like Them

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.

What's the Difference Between Parchment and Wax Paper? What's the Difference Between Parchment and Wax Paper?

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?

You Don't Have to Soak Dried Beans Overnight You Don't Have to Soak Dried Beans Overnight

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.

How to Make a Perfect Over-Easy Egg How to Make a Perfect Over-Easy Egg

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.

How to Stock a Spice Cabinet How to Stock a Spice Cabinet

Stocking a spice cabinet can be a little overwhelming, simply for the reason that there are so many spices out there. It may be tempting to stock up on every exciting seasoning in sight, but these things do have an expiration date, and you can end up with a cabinet full of flavorless, expensive powders that need to be…

Why You Should Pound Chicken Breasts Before Cooking Them Why You Should Pound Chicken Breasts Before Cooking Them

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one…

What the Heck Is a "Medium" Onion, Anyway? What the Heck Is a "Medium" Onion, Anyway?

When you start out cooking, measuring everything exactly can be a big concern, which is why beginning cooks may be put off by recipes that list vague amounts like “a pinch of salt,” or “one medium onion.” Though “pinch” has been pretty much standardized—it’s agreed upon to be an 1/8th of a teaspoon—a “medium” onion is…

Why Roasting Vegetables Is the Best Way to Cook Them Why Roasting Vegetables Is the Best Way to Cook Them

There are a lot of “correct” ways to cook vegetables but—though I’m not a huge fan of culinary presciptivism—I’m going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it’s super easy to execute.

How to Make Perfect Rice Without a Rice Cooker How to Make Perfect Rice Without a Rice Cooker

Professional chefs and home cooks alike look down their noses at single-use kitchen appliances with one exception: the humble rice cooker. I don’t own one myself, but I totally get the appeal. Rice cookers succeed where alternative methods fail spectacularly.

Ask Us All Your Egg Questions Ask Us All Your Egg Questions

Eggs are one of those foods that are easy enough to cook, but kind of hard to master. It’s the details that seem to trip people up. Scrambled eggs seem easy enough, but can you make them super fluffy? How about super custardy? Frying an egg should be a pretty straightforward task, but do you know how to get the edges…

How to Pit a Peach How to Pit a Peach

Peaches can be a bit clingy, especially when it comes to getting them off the pit, but there are a few things you can do to make this juicy task a little easier.

Stop Storing Your Knives in Drawers Already  Stop Storing Your Knives in Drawers Already 

Knives are some of the most important tools in the kitchen, yet there are people who keep them in drawers, where they clang around, knocking into each other, getting all dinged up and sad. Do not do this. There are much better ways to store your knives, and some of them you can even make yourself.

How to Make a Freaking Pan Sauce How to Make a Freaking Pan Sauce

When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn’t bad at making the meal, but one element always eluded me: the freaking pan sauce.

The Grown-Up Kitchen: How to Make a Damn Roux The Grown-Up Kitchen: How to Make a Damn Roux

A roux by any other name is still a roux, but maybe that other name should be “fat and flour paste thickener,” because the fancy French name seems to put people off.

The Grown-Up Kitchen: How to Time Your Cooking So Everything Is Ready at Once The Grown-Up Kitchen: How to Time Your Cooking So Everything Is Ready at Once

When preparing a “square” meal—you know, the kind with a protein and at least two sides—I rarely struggle with the actual cooking. I can cook a chicken, mash some potatoes, and roast a sheet pan of broccoli without any issue, but timing it all so everything ends up on the table simultaneously—hot and ready—is what…

The Grown-Up Kitchen: What Basic Kitchen Skills Would You Like to Learn? The Grown-Up Kitchen: What Basic Kitchen Skills Would You Like to Learn?

Being able to feed oneself is a very important part of existing as an adult human, yet there are many competent grown people out there who can’t fry an egg. Similarly, I know some people who excel in one area of cooking, like baking, yet are completely confounded by other culinary pursuits, like grilling.

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