Wondering whether you should throw that steak in a hot pan or put it under the broiler?
Tell me, what’s the first cooking method that comes to your mind when you bring back a juicy cut of meat from the butcher’s or grocer’s?
Those browned, caramelized bits and pieces of food burned to the bottom of your frying pan (or baked onto your roasting pan) after you’re done cooking with it?
Most of us will give our pans a soap down and rinse the scraps down the drain when, instead, we could be deglazing them to make some of the most flavorful pan sauce we’ve ever tasted.
A reader asked, how long does it take to boil a liter of water (in the United States and other countries that use the imperial system, 1 liter equates to 33.8 fluid ounces or 4.22 U.S. cups)?
So we set out on a series of experiments, boiling pots and bowls of water on stovetops and cookers, in kettles and microwave ovens (which we’ll tell you more about at the end of this post), to find out.
When it comes to cooking meatballs in sauce, there’s a fine line between cooking them fully through and having them come out soggy and mushy.
Suppose you’re cooking for a crowd, like a long-overdue family gathering or your daughter’s 2nd birthday party. You want to prepare meatballs in sauce, whether that’s canned tomatoes, gravy, or something fancier, in advance.
Cooking yields the best results when your food comes into sudden contact with something hot.
American omelet vs. French omelette: what is the difference between the two, besides the spelling?
They’re both delicious and, if you love eggs, you’ve probably enjoyed more than one omelet in your lifetime. A beloved breakfast food, omelets can serve as a full meal.
Braising and stewing are some of the most popular ways to cook meat. But which one is better?
We looked into some similarities and differences to help you develop the best ideas available to each and what works best for them while at the burners.
Just like there’s more than one way to play a guitar, you can cook the same food using multiple methods, each yielding a unique texture, aroma, and taste.
The more methods you learn, the more diverse your home-cooked meals will become. Though you and your household will probably favor some more than you do others, it only helps if, with time, you’ve perfected them all.
