Every home cook who’s a fan of eggs has sooner or later found themselves asking the question, “What’s the difference between an omelet and scrambled eggs?”
Jambon de Paris, also known as Paris-style ham, is a slow-cooked, unsmoked ham traditionally prepared by artisanal butcher shops in Paris—the capital city of France—and its outskirts.
Everybody loves salmon. Seriously.
Name one person who’d turn down a crispy and flaky salmon fillet. It’s tasty, hearty, and filling—and makes for as good of a meal when grilled for lunch on a hot summer’s day as it does roast on a chilly winter night.
To a large extent, cooking is about applying heat to your dishes, which allows you to incorporate their ingredients, cook them through, and—as is the case with red meat, poultry, and seafood—make them safe to eat.
Sometimes, the foil lid on a yogurt container will bulge at the top, even if you haven’t opened it and it isn’t past its expiration date.
Since you’re here, I take it this happened to a cup or two of yogurt in your fridge. Now, you’re wondering whether or not they’re safe to eat.
Capers are the green and unopened flower buds of the caper bush, a plant also known as Capparis spinosa or Flinders rose that’s native to the dry, sunny, and rocky Mediterranean seacoast of Southern Europe, Northern Africa, and the Middle East.
Canned tuna is a godsend for the busy cook (and for the hungry eater!).
Cut up into bite-sized pieces for easy eating, canned tuna is not only delicious but also high in protein and rich in Omega-3 fatty acids. Plus, it doesn’t require any cooking knowledge or equipment except for a can opener or knife.
Tuna is the household name for the 15 species of saltwater fish belonging to the Thunnini tribe, the largest members of the Mackerel family.
Albacore, Southern Bluefin, Bigeye, Pacific Bluefin, and Atlantic Bluefin tuna are all part of the bluefin group; Blackfin, Longtail, and Yellowfin tuna belong to the yellowfin group.
Risotto is a notoriously tricky dish. In its simplest form, risotto is rice and generously salted water that cook together in a pot until the rice has absorbed most of the water and seeped some of its starches.
Of course, there are 1,001 variations on this basic theme: risotto can be red or white, plain and creamy or cheesy and gooey, vegan or carnivore…
