Garlic: To press or not to press?

June 4, 2010

When it comes time to add minced garlic to a dish, do you reach for a press or a knife? Ever wonder which results in a better flavor? For those who own a garlic press, the process is simple. Pull a garlic clove, pop it in the press and squeeze. Voila! Fresh garlic ready for… Read more »

Making a basic white sauce

May 5, 2010

A basic white sauce is one of the most versatile recipes in cooking. A white sauce can be transformed in a number of ways with various cheeses, wines and spices to enhance a dish. However, the end result is highly dependent on getting the basic recipe right. Here’s a basic recipe with tips for getting… Read more »

Ingredient Substitutions

It happens to even the most prepared cooks: in the midst of making a recipe you find you’re missing a key ingredient. No worries! Our list of easy substitutions can help in a pinch. Ingredient Amount Substitution Allspice 1 teaspoon ground 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground cloves Apple Pie Spice 1 teaspoon… Read more »


Make a lattice top pie crust

April 16, 2010

Making a lattice top for a pie is easy – and fun! Here’s the secret… Prepare pastry for a 2-crust pie. Roll out and fit bottom crust into pan; add the pie filling. Trim pastry edge to 3/4-inch overhang. Roll out the second crust to the same size as the first (2 to 3 inches… Read more »

How to choose the perfect avocado

So, how does one go about picking the perfect avocado? It may seem counterintuitive, but the best way to get a perfectly ripe avocado is to buy a hard, unripe one. Avocados are different than most fruits. They begin to ripen only after they’re picked. If you choose an avocado that seems soft and ripe,… Read more »

Cooking with okra

Cooking with the traditional Southern vegetable okra can be tricky. Use frozen okra to keep your dish from getting a slimy texture. If you are using fresh – simply freeze it before slicing and then add it to your gumbo. And, never cook okra in cast iron – it darkens it.

Use a quality zester for perfect lemon flavor

  When a recipe calls for citrus zest or a quick shave of a hard cheese, I turn to my Microplane Zester/Grater. It’s so easy to use and one of the tools I don’t cook without. This Zester/Grater is perfect for zesting lemons and limes – it grates the zest without picking up the bitter… Read more »

Keeping coffee fresh

Ever wonder what’s the best way to keep coffee? The freezer? The fridge? Out of sunlight? In a vacuum-sealed canister? There are a lot of suggested methods, so let’s settle the debate. It’s worth noting that coffee beans are taken from a living plant – so it has a limited shelf life. Because of this,… Read more »

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