Chef’s Tip: How To Make Risotto

A classic risotto is a rich, creamy dish with nearly a porridge-like consistency, yet each grain of rice retains a distinct bite. In Italian risotto, the rice is parched as in the pilaf method, but the liquid is added and absorbed gradually while the grain is stirred almost constantly. The […]

Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft, delicate curd and a creamy texture or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a […]

Stews share many similarities with braises, from the cuts of meat chosen to the texture of the finished dish. They differ from braises in that the foods are cut into bite-size pieces and are cooked in more liquid. Stews are often thought of as one-dish meals, producing a tender and […]

Good tomato sauce can be made from fresh or canned tomatoes. When fresh tomatoes are at their peak, it may be a good idea to use them exclusively. At other times of the year, good-quality canned tomatoes are a better choice. A good tomato sauce is opaque and slightly coarse, […]

Pan-fried foods have a richly textured crust and a moist flavorful interior, producing a dish of intriguing contrasts in texture and flavor. When a carefully selected sauce is paired with the dish, the effect can range from home-style to haute cuisine. Pan-fried food is almost always coated—dredged in flour, coated […]

Peppers and chiles are often peeled before they are used in a dish, to improve the dish’s flavor or texture, or both. In this Chef’s Tip, learn the proper method for peeling peppers and chiles for use in a variety of dishes.

Not all vegetables require peeling before cooking, but when it is necessary, use a tool that will remove the skin evenly and neatly without taking off too much of the edible flesh. To peel a thick-skinned vegetable such as winter squash, use a chef’s knife. Chef’s knives are better for […]

A suprême is a semiboneless poultry breast half, usually from a chicken, pheasant, partridge, or duck, so named because it is the best (suprême) portion. One wing joint, often frenched, is left attached to the breast meat. If the skin is removed from the suprême, it may be referred to […]

Mussels are rarely served raw, but the method for cleaning them before steaming and poaching is similar to that used for clams. Unlike clams and oysters, mussels often have a dark, shaggy beard. It is normally removed before cooking. In this Chef’s Tip, learn the proper technique to produce professional […]

To clean shrimp, remove the shell and the vein that runs along the back of the shrimp either before or after cooking. Shrimp that have been boiled or steamed in the shell are moister and plumper than shrimp that were peeled and deveined before cooking. Shrimp that will be served […]