Essential cooking basics include safe defrosting methods for steak and chicken, along with precision slicing techniques. Discover healthy substitutes for common ingredients like cayenne powder or beer to enhance your home-cooked meals.
Groats are the least-processed version of oats with only the husk removed. When cooked properly, the groats take on a nutty flavor with a chewy texture. Groats take longer to cook fully than rolled oats or other grains that are more processed.
Read more →
Fried chicken is one of the 10 most popular comfort foods in the United States, says Alton Brown in the "Food Network Magazine." But it's also a food that may be difficult to incorporate into a healthy, balanced diet.
Read more →
You can use any of your favorite cookie recipes to create a giant cookie to decorate for a party or special occasion, but for any of these recipes to be a hit, you have to get the cookie to cook evenly. It can be difficult to adequately cook the middle of a giant cookie without over-browning or even burning the edges.
Read more →
Bottom round steak is one of the leanest cuts from the cow, and when properly tenderized, is succulent and delicious. It's cut from the heavily exercised muscle of the cow's hind leg. One of the best methods to cook this cut is to first tenderize it, then pan fry it.
Read more →
The meat on a chicken is either white or dark, depending upon where it is on the bird. Breast meat is white because it develops more fat over time, unlike the legs, which do the work of carrying the bird around. So a whole or half chicken breast can be quite thick and difficult to pan-fry.
Read more →
Fimo clay is a polymer compound that can be reshaped indefinitely with minute detail. Cooking it permanently sets its shape so you can create jewelry, doll faces and appendages, beads and other decorative objects. Correct temperature is an important factor in the success of your Fimo clay project.
Read more →
For most diners, there’s no harm in indulging in french fries occasionally. Certain techniques and ingredients can even give the fried treat some nutritional value, like cooking them with heart-healthy olive oil.
Read more →
Brie baked with preserves can be served for either an appetizer or dessert course and makes an eye-catching presentation for any dinner party or special occasion.
Read more →
White potatoes are hands-down the best option for baking. While waxy varieties like red, yellow and gold potatoes become soft and creamy in the oven, white potatoes have a relatively high starch content and become light and fluffy when baked.
Read more →
Cupcake-sized cheesecakes are a great way to serve individual portions of this rich and creamy dessert for a party; alternatively, you can place uneaten portion into the freezer and serve them to yourself one modest portion at a time. Mini-cheesecakes also make excellent additions to a bake sale.
Read more →
Ball-tip steak is a cut from the beef round or loin and is often packaged as round tip steak, sandwich steak, minute steak, beef sirloin tip steak or knuckle steak.
Read more →
Soya mince, called texturized vegetable protein or TVP in the United States, is an easy to use and inexpensive source of protein. Soya mince is made from soy flour and may be left plain or flavored to mimic chicken, sausage or ground beef.
Read more →
Pastrami is corned beef brisket that has been rubbed with spices and smoked. Pastrami can be eaten cold, but it is often enjoyed hot. Since pastrami is already cooked, it just needs to be heated. Pastrami can be sliced thin for a sandwich or thicker and be served with potatoes and vegetables.
Read more →
Red snapper is a wise choice when grilling fish, especially if you have seafood enthusiasts as well as picky eaters to satisfy. Snapper’s firm flesh and broad fillets enable you to use various seasoning and grilling techniques, which should pique the interest of fish fanatics.
Read more →
Pudding is a favorite of kids and grownups. There are many pudding mixes available, both instant and cooked pudding. Whether making pudding straight from the box or modifying the mix to add protein or reduce fat, it's easy to make a wonderful and satisfying bowl of pudding.
Read more →
Learn how to cook Stouffers frozen lasagna with our easy-to-follow steps and guide. Find out why thawing is an option and get the best results in both oven and microwave methods.
Read more →
Few dishes deliver an encore like chicken Parmesan. Similar to lasagna, it often makes a better impression the second time on the dinner table, once the chicken, sauce, cheese and seasonings have had time to commingle.
Read more →
Fatback is an inexpensive pork product that is sometimes sold salted. The cut comes from the back of the pig. Even if you think fatback is too fatty and salty to eat as a main dish, it has a strong flavor that makes it useful for flavoring other foods, such as beans and pate.
Read more →
A bottom round roast is a thick cut of beef best roasted to yield tender and moist meat. The roast is also rich in protein, iron and niacin. This cut of meat comes from the hip area of the cow and is often marbled, making it an excellent choice for roasting, because it lends a rich flavor to the roast.
Read more →
You can make a delicious spaghetti sauce with dried herbs, but cooking with fresh herbs gives the sauce a flavor as fresh as the herbs you add. One highly tasteful and fragrant herb commonly added to spaghetti sauce is sweet basil. Oregano is another herb with a powerful flavor and smell.
Read more →