How do I Make Rice Noodles at Home?
Rice noodles are called "pad" in Thailand, "kaho" in Laos and "bun" in Vietnam. Central to Southeast Asian cuisine, rice noodles contain flour made from the most abundant grain in the region.
Read more →Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes
Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
How to Grill Pre-Cooked Shrimp and Vegetables
Grilling food imparts it with a flavor that's hard to mimic with other cooking methods. Because the flavor of grilled food is so bold, you don't need to add a lot of butter or oil to enhance the taste, which means grilling can also be a nutritious way to cook food, including shrimp and vegetables.
Read more →
How to Slice Corned Beef Against the Grain
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.
Read more →
Purple Hull Peas Nutritional Value
Purple hull peas are a type of peas related to black-eyed peas that are rich in fiber and fat-free. If you're athletic, purple hull peas can be beneficial, as they are also rich in carbohydrates.
Read more →
Why Is Sugar Bad for Diarrhea?
Whether you develop diarrhea as the result of a virus, food poisoning, food allergy or other health-related condition, proper treatment is crucial to prevent complications such as dehydration. While sugar is an essential carbohydrate that fuels every cell in your body, it is not always a friend when you have diarrhea.
Read more →
The Difference Between Saigon Cinnamon & Regular Cinnamon
Not all cinnamon is the same, although all varieties come from the cinnamomum genus and are evergreen type trees. You will find Saigon cinnamon, Ceylon cinnamon and Chinese cinnamon on in the marketplace.
Read more →
How to Cook Weisswurst
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.
Read more →
How to Microwave & Bake Eggplant
Eggplants belong to the nightshade plant family, which includes tomatoes and potatoes. Eggplants are high in dietary fiber, containing 2.5 g per 3 1/2-oz. serving. They’re also rich in potassium and vitamins B1 and B6, and are good sources of folic acid, niacin, magnesium and phosphorous.
Read more →
How to Reheat a Rice Ball
Arancini, or fried rice balls, are small, round balls of cheese coated with cooked rice and then deep-fried. Ricotta cheese is sometimes used for the filling, as are parmesan and reggiano. One form of arancini places meat in the center of the cheese filling.
Read more →
How to Steam Spinach
Spinach is often defined as a super-food, and rightfully so. The leafy green vegetable is packed with vitamin A, vitamin K, vitamin C, folate, magnesium, iron, manganese, calcium and fiber. Spinach also contains loads of phytochemicals, which are substances found in plants that help off disease.
Read more →
How to Cook Minced Beef for Spaghetti Bolognese
Much like American chili, Bolognese sauce has as many variations as there are cooks preparing their own personal version. To protect the integrity of the dish, the city of Bologna adopted an official recipe in 1982.
Read more →
How to Deep Fry With a Mix of Olive & Canola Oils
Olive oil is known for being full of heart-healthy omega-3 fatty acids as well as adding flavor. What is lesser known is that olive oil can be used to deep fry. Contrary to conventional wisdom, the smoke point of olive oil is not appreciably lower than that of canola oil.
Read more →
How to Cook Frozen Gnocchi
Gnocchi are small Italian dumplings made from potatoes, cheese and eggs. The Roman version, made with flour, were so hearty and convenient that it was believed they made the Romans invincible. By the Renaissance, potato gnocchi became the norm, and they haven’t changed much since then.
Read more →
How to Dry Rice
Homemade fried rice rarely achieves the taste and texture of restaurant fried rice for a very simple reason. Many home cooks don’t know the secret behind traditional fried rice: using dried cooked rice.
Read more →
How to Reduce a Liquid to Get it Thick & Make a Glaze for Cooking
Make a glaze by thickening your sauce or drippings with something already glaze like, such as syrup or preserves, and you save yourself effort and time. But you also add sugar and possibly additives. Avoid that by reducing the liquid you already have.
Read more →
How to Cook Crowder Peas
Crowder peas are part of a Southern pea group called field peas. They were most likely brought to America by Spanish explorers or African slaves. Fresh crowder peas have a more robust flavor than black-eyed peas or cream peas and are known for the dark juices they leave in the pot.
Read more →
Why Shouldn't I Feed Honey to a Child Under Six?
The danger of feeding honey to children is cause for concern for many parents. You should not give infants and children under 1 year of age honey, or baby cereals containing honey, because of the danger of infant botulism. This also applies to honey on soothers.
Read more →
How to Fry Canned Beans
Canned beans are high in fiber, vitamins and antioxidants and are also an easy-to-store and convenient staple for any pantry. Frying canned beans is a quick and simple way to heat them through without adding a lot of fat or calories.
Read more →
How to Bake a Quick Cake Without Baking Powder or Vanilla Extract
Baking powder is a leavening agent that helps cakes rise. Cakes that don’t call for baking powder, or some other leavening agent, are typically cheese- or milk-based. Cheesecake doesn’t require baking powder, but many cheesecake recipes call for vanilla extract.
Read more →
How to Cook Moong Dal
In India, “dal” is the word for lentils, and “moong dal” is the general term for mung lentils, also known as split yellow mung beans. Moong dal is native to India, but has also been cultivated in southeast Asia and China since the late Neolithic era, according to “The Encyclopedia of Healing Foods.
Read more →