ARTICLES For How To's
DEGLAZING OR HOW TO MAKE A PAN SAUCE
WITH NO COMMENTS
Deglazing is a simple technique that captures the tasty bits and pieces from a roasted or pan-cooked piece of meat, chicken or fish to flavor and create a sauce.
HOW TO WASH LEEKS
WITH NO COMMENTS
Leeks add a wonderful mild oniony flavor to soups, pasta, eggs and salads. The problem with leeks is they are very dirty vegetables.
MAKING YOGURT
WITH 2 COMMENTS
Homemade yogurt is easy to make and so much better than commercial yogurt. Once you make it you will never go back to store bought. Here are the basics.
HOW TO PREPARE ICEBERG LETTUCE WRAPS
WITH NO COMMENTS
How to make lettuce wraps: using two hands, whack your head of lettuce on the counter stem-side down. Turn it over and twist out the core with your fingers.
HOW TO CHIFFONADE BASIL
WITH NO COMMENTS
The best way to cut basil is to "chiffonade" it. Make a cigar out of the leaves by stacking them and then rolling them up. Chop the cigar into thin slices.
HOW TO CRACK, SEPARATE & WHIP EGGS
WITH NO COMMENTS
Simple tips for cracking, separating and whipping eggs.
OVEN-ROASTED TOMATOES
WITH NO COMMENTS
Oven-roasting tomatoes concentrates their flavor and changes their texture from a watery fruit to a intensely flavorful and meaty treat. What you need to know.
POTATOES GRATIN
WITH NO COMMENTS
A guide to the variables for making potatoes gratin, including: time, temperature, types of potatoes, types of cheese, types of dairy and method.
HOW TO MAKE A GREAT VINAIGRETTE
WITH NO COMMENTS
Why ruin a healthful salad with a dressing of preservatives and chemicals? The one culinary resolution everyone should have is to make your own vinaigrette.
FOR THE NOVICE MIXOLOGIST
WITH NO COMMENTS
Modern mixology involves muddling and infusing fruits, vegetables and spices into liquor to create tantalizing cocktails. Here is what you need to know.