Master professional cooking techniques like slow-cooking a ribeye roast or pressure-cooking dried chickpeas. From ingenious hacks like making onion rings with pancake mix to reheating Chinese food, improve your kitchen efficiency.
Similar to cooking with a microwave, infrared cooking uses electromagnetic energy, or EM, to heat your food. Infrared is a form of light energy, which is not part of the visible spectrum. With new models of infrared outdoor grills on the market, some are questioning the safety of these high-powered cooking devices.
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It might not seem to matter too much how you slice your meat, but it can actually make the difference between an enjoyable meal and one that is just plain hard to chew.
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Weisswurst is a traditional Bavarian sausage that gets its name -- white sausage -- from its pale appearance. Prepared from pork and veal heavily seasoned with parsley, onions, bacon, lemon powder, salt and pepper, weisswurst is sold pre-cooked and needs only to be heated through before eating.
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Grilling fresh haddock brings out its natural flavor without adding fat, but it can be a frustrating endeavor. Grilled haddock fillets have a delicate texture and too often end up breaking apart and slipping through the grilling rack, no matter how carefully you try to prevent this.
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Cut from the top of the sirloin, spoon roasts are filled with flavor and are one of the healthier cuts of red meat. The American Heart Association named the boneless top sirloin roast as one of the three types of beef that are low enough in saturated fat and cholesterol to carry the heart-check mark.
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Trout, a fish that lives primarily in freshwater, is often breaded and pan-fried in a small amount of oil. But if you want to achieve major crunchiness, deep-fry it.
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When major outbreaks of foodborne illness occur, news coverage tends to focus on the food's producers and manufacturers. It makes for good ratings and readership, but glosses over the fact that good food handling in the home can sharply reduce the risks.
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With its firm and meaty texture, stripers -- better known as striped bass -- can be prepared in a number of ways. Though wild striped bass are found primarily in their native waters along the East coast, they are also farm-raised all over the country and both types are widely available.
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Most cooks take advantage of carryover cooking, which simply means removing meat from its original heat source before it reaches the desired internal temperature to let residual heat finish the job.
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A hot bowl of Cream of Wheat on a cold winter morning takes only a few minutes to prepare on the stove or in the microwave. This hot cereal, made of enriched wheat farina, has been a staple in many American homes for generations and is known for its smooth and creamy texture.
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Indulging in smoked pork or beef can be tempting; the rich, woodsy flavor the smoke imparts on meat is hard to beat. While eating these foods occasionally is likely safe, making them a regular part of your diet may have some consequences on your future health.
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Idli is a fermented carbohydrate-rich food indigenous to the southern parts of India. It is prepared by steaming a fermented batter of rice and split black gram dhal. The fermentation process increases the bio-availability of proteins and enhances the B-vitamin content of the food.
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Most snow crab is caught in the frigid waters of Alaska, and very little is transported south as live crab. Ordinarily the crabs are boiled or steamed right on the boat or as soon as they're landed, then blast-frozen to maintain their quality at its fresh peak.
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Boudin sausage doesn't require much cooking since the sausage-maker has already taken care of cooking it for you before you purchased it. Boudin blanc, the Cajun classic, is a basic forcemeat, a charcuterie term that refers to a mixture of ground meat and fat held together with a binder.
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Sushi is a delicious cuisine that originated in Japan and is now enjoyed worldwide. Sushi is normally made with raw seafood and cold rice. However, some seafood is cooked before being rolled up in the seaweed to become a sushi roll. Tempura is a Japanese way of frying food in a heavy flour batter.
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Swordfish, a meaty, mild fish, is available fresh year-round fresh or frozen, usually as steaks. You can cook swordfish a variety of ways, with broiling being a quick and easy technique that typically takes about 10 minutes.
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As a tough cut of beef, rump roast is best grilled low and slow over indirect heat. Cut from the bottom round, rump roast can be boneless or bone-in, which is then known as a standing rump roast. Cooking it slowly allows the beef's fatty connective tissues to slowly dissolve into the meat, making it extremely tender.
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Organ meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare.
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Fried cod fillets are crunchy on the outside and soft and moist on the inside, and they are incredibly tasty. Cod contains phosphorus, niacin and vitamin B12, and it is an excellent source of protein. A 100-g serving of cod supplies you with almost 18 g of protein. The number of calories in one serving is 82.
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Brining salmon before cooking intensifies its natural flavor and allows you to infuse additional flavors into the fish. For a traditional wet brine, submerge the salmon in a water, salt and sugar solution, along with any additional seasonings you prefer. Or dry-brine, or cure, the salmon in a salt and sugar mixture.
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