After reviewing dozens of videos on this subject, I decided to use this one by the wonderful Melissa Clark of The New York Times to demonstrate what's arguably one of the most valuable lessons a home cook can master. Why is it so important? Here’s an excerpt from The Kitchen … [Read more...] about How to Cut Up a Whole Chicken
I've interviewed dozens of home cooks and hands down (pun intended), the most valuable thing a home cook can do is to get a decent chef's knife and learn how to use it. Below, you'll find a quick video lesson. After that, you'll find basics on buying and caring for a chef's … [Read more...] about Knife Skills – The Basics [video lesson]
I keep hearing about "superfoods." What the heck are they and should I care? - Danielle, a reader from Milwaukee Superfood. You may have seen this mysterious moniker planted on grocery store packaging, promising to prevent cancer, heart disease or any number of ailments. … [Read more...] about Reader Q&A: What the heck is a SUPER FOOD?
You don’t need a fancy roasting pan, just any kind of oven-proof pan, skillet or sauté pan with sides one inch or higher in which the chicken fits comfortably will work. A rack is nice, but you can just roughly chop up carrots, onion and potatoes to spread them across the bottom … [Read more...] about How to Roast a Chicken
What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque … [Read more...] about A “Cheat Sheet” to Flavor Profiles