Knowing how to cook comes down to mastering a few simple techniques, which opens up a world of original cooking for you. You are no longer tied to having a recipe, buying the ingredients, and then cooking. You can pull together ingredients you already have on hand and use the […]
The Joy of Baking Bread at Home
Baking bread at home is much easier than you think. First, don’t be afraid of making a mess or doing it wrong. Most great bakers have spent years making mistakes and are only great now because they’ve learned what not to do. Second, start with a no-knead method if you’re […]
The Parts of a Knife (and Why They Matter)
To select a knife of good quality that fits your hand well and is suitable for the intended task, you need a basic knowledge of the various parts of a knife. Blades Currently, the most frequently used material for blades is high-carbon stainless steel. Other materials, such as stainless steel […]
Thickening with Pectin
Pectin is a thickener derived from fruits such as tart apples or citrus. It is used to make jams and jellies as well as some candies. In order for pectin to gel and thicken a mixture, the recipe must have the proper balance of acids and sugar. Since fruits contain […]
Tips for Frying on the Stove
It’s safe to bet that most of us don’t have deep fryers ready and waiting, but that doesn’t mean you can’t pan- or deep-fry items for a crispy, crunchy, golden brown exterior. Frying on the stovetop is safe and easy with these tips in mind: Heat the correct amount of […]
Tiramisu
Makes 8 servings
Traditional New Year’s Eve Oysters
Across much of the world, oysters are an iconic New Year food tradition, but especially in France, where pop-up oyster stalls emerge throughout Paris to supply the city with this holiday staple. Few foods are as polarizing as oysters. Diners either passionately endorse the intake of these bivalves or are […]
Tronçon de Turbot aux Champignons Sauvages (Seared Turbot Steaks with Wild Mushrooms)
Makes 4 servings A tronçon is a fish steak cut at a 90-degree angle from half of a flat fish (usually a turbot or halibut). It traditionally includes the bone and skin. A cut across a round fish, such as salmon, is called a darne. They’re both referred to as […]
Using Candy Molds
Using molds to make hard candies is very easy and requires only the desired molds suitable for use with sugar. There are different types of molds available that can be used with hard candy; metal molds, either heavy cast molds or lighter stamped molds, are the most common variety, and […]
Vanilla Sponge Cake
Sponge cake, whether you know it as génoise or pan di Spagna, is a light, sweet, delicate cake rich in eggs. These cakes are made from egg foams with very little or no added fat. To add moisture, sponge cakes are often liberally brushed with sugar syrup. Fill the cake […]
What I’m Cooking (and Freezing!): Roasted Salsa Verde
I live in a city, in a pretty small house with an especially small kitchen. When I fantasize about the next house I’ll live in, a big kitchen is key, of course, but the thing I romanticize the most (well, other than a pool) is the space for a big […]
What I’m Cooking (or Baking!): Pumpkin Date Cake with Maple Caramel Sauce
I am one of those people who says, “Oh my goodness, this is my new favorite food” when I taste just about anything, so my endorsement may not hold much weight. That being said, I love sticky toffee pudding more than just about anything. If you’ve never had sticky toffee […]