How to Grill a Frozen Burger
Frozen, preformed ground-beef patties are a quick, economical and easy way to grill hamburgers for a crowd. If time allows, you can defrost the beef patties in the refrigerator prior to grilling.
Read more →Cooking Techniques: Roasting, Roasting & Reheating Tips
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.
How to Smoke Ribs in the Oven
It's possible to cook ribs in your oven to give them the type of smoky flavor usually only associated with outdoor grills or smokers. But you'll need to use a different method than what typical oven-baked rib recipes call for.
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How to Keep Cooked Salmon in the Freezer
The average American consumes about 3.5 ounces of seafood per week, reports the National Oceanic and Atmospheric Administration. This is only 50 percent of the amount of fish the American Heart Association recommends healthy adults should eat weekly to lower the risk of heart disease and high blood cholesterol.
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How to Cook Mung Bean
If you've ever eaten the thick, white bean sprouts located in the produce section of your grocery store, you've had one form of mung bean. In their whole, dried form, mung beans are small and round. The unpeeled beans are brown, while the peeled beans can be yellow, green or black.
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How to Cook Corn Scraped Off the Cob
While fresh corn cooked and eaten on the cob is a ubiquitous summertime meal, the kernels scraped off the cob make a versatile addition to a wide variety of dishes, from salads to salsa. You can eat the kernels raw, but cooking them briefly intensifies their flavor.
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How to Cook a Butterball Turkey Breast in a Crock-Pot
The average American gobbles up 16 pounds of turkey each year -- about double the amount people ate in the 1960s. The poultry's increase in popularity may be linked to its nutrition. Turkey -- especially the white breast meat -- is high in protein and low in total fat, saturated fat and cholesterol.
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How to Cook a Cubed Butternut Squash in a Stove Pan
A 1/2-cup serving of cubed butternut squash contains no fat, 2 grams of dietary fiber and over 100 percent of the daily allowance of vitamin A recommended for healthy adults.
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How to Cook a Whole Side of Salmon
Salmon is one of the healthiest fish you can eat. It's rich in the omega-3 fatty acids linked to a decreased risk of high blood cholesterol and cardiovascular disease; a 3-ounce serving may contain as much as 1.9 grams of the heart-healthy fats.
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How to Cook Cube Steak on the Grill
Cube steaks aren't a specific cut of meat. Instead, they are typically a top round, top sirloin or bottom sirloin steak that has been processed by an electric meat tenderizer.
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How to Cook Dried Chickpeas Without Soaking
Cooking dried beans instead of purchasing them canned gives you less sodium per serving, more flavor and better control over the texture of the finished beans, says "New York Times" food columnist Mark Bittman.
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How to Cook a Ham Shank in the Oven
A ham shank -- more accurately known as a pork shank -- is a bone-in cut from the front leg. Although it's often referred to as a ham hock, hocks are a different cut and are typically cured, whereas shanks are often available fresh.
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How to Make T-Bone Steaks Tender
A T-bone steak is actually two steaks -- a tenderloin steak and a top loin or strip steak -- separated by the large bone that gives the cut its name. Best suited to grilling, sauteing and broiling, T-bone steaks are typically more tender than sirloin, rib-eye or round steak.
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How to Make the Flavor Stick to Air-Popped Popcorn
Air-popped popcorn is a healthy snack. A 1-cup serving has only a trace amount of fat and no cholesterol, and is a source of dietary fiber and nutrients, such as manganese, iron and magnesium.
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How to Cook a Small Juicy Rump Roast
Beef roast doesn't have to be expensive. Rump roast, a cut taken from the bottom round or rear leg, is lean, full of flavor and economical. Handled incorrectly, however, rump roast can end up tough and dry. The trick, says CourierPress.com writer Aimee Blume, is to cook it slowly over low heat.
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How to Cook a Chicago-Style Steak
A Chicago-style steak is charred on the surface and cooked to your desired doneness on the inside, according to The BBQ Experiment. Any type of steak can be prepared Chicago-style, though it's best to choose lean cuts such as strip steak or T-bone steak.
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How to Replace Eggs With Bananas in Cake Mix
Discover how to make delicious cakes without using eggs. Learn the steps to replace eggs with bananas in your favorite cake mix, and find out why this method is perfect for vegans and those on a cholesterol-restricted diet.
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How to Prepare Beef Kidney
Organ meats like beef kidneys aren't popular in the United States, though French chef and cookbook author Jacques Pepin says that kidneys can be a tender and flavorful cut if prepared correctly. Unlike lamb or veal kidneys, beef kidneys are large and tough and require long braising over low, moist heat to become soft.
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How to Pre-Cook Bacon a Day Before Serving
Bacon can be time-consuming -- and messy -- to prepare for a large breakfast or brunch get-together. By precooking the bacon the day before, however, you can serve a large amount, without the hassle of preparing the bacon as your guests arrive.
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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.
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How to Cook Pork in a Crock-Pot
Many cuts of pork are as lean as boneless, skinless chicken breasts, with less than 95 milligrams of cholesterol, 10 grams of fat and 4.5 grams of saturated fat in every 3-ounce serving. Because of their low fat content, these cuts can be difficult to prepare in the slow cooker without ending up with tough, dry meat.
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