How to Grill Steak on a Foreman
Cooking a steak on a George Foreman indoor grill couldn't be easier, and is ideal for apartment dwellers and others that don't want to break out the traditional grill.
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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.
Cooking Chicken Breasts on a Cuisinart Griddler
Grilling on the Cuisinart Griddler makes it easy to cook and enjoy chicken and other grilled items without having to fire up a full-sized outdoor grill. The Cuisinart Griddler comes with interchangeable plates that allow you to use it as a grill, a griddle and a panini press.
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How to Bake Pork Loin in Foil
Wrapping a pork loin in foil before baking helps keep it from drying out as it cooks. Pork loin comes from the top of the leg to the shoulder of a pig and can be either boneless or bone-in, although the boneless variety, rolled or tied, is what you're likely to find at the grocery store.
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How to Cook Steamed Rice in a Crock-Pot
Using a Crock-Pot to prepare a large batch of steamed rice is the next best thing if you don't have a rice cooker. While rice is traditionally steam-cooked on the stove, it's easy to burn the rice if you're not paying close attention.
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How to Boil a Chicken Leg Quarter
Boiling chicken leg quarters is not only one of the easiest ways to prepare chicken, but it's also super healthy, as you can avoid the fat of the frying pan or deep-fryer. A chicken leg quarter includes both the thigh and the drumstick portion of the legs, but you can divide them into two sections, if you prefer.
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How to Steam Corn on the Cob Without Removing the Husk
Steaming corn on the cob in the husk is faster than the traditional boiling method and also helps keeps more of that fresh corn flavor. The husks act as natural insulators as the corn cobs cook, keeping the steam trapped inside and resulting in tender, plump kernels.
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How to Caramelize Strawberries
Caramelizing takes plain strawberries and intensifies their sweetness, covering them with a buttery sugar glaze ideal for strawberry-topped desserts. Caramelizing involves heating sugar until it it liquefies into a golden brown glaze, but can be done in different ways, depending on what you are preparing.
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How to Cook Pan-Seared Yellow Fin Tuna
Firm, meaty, yellowfin tuna steaks can intimidate novice cooks, but this high-quality tuna is easy to prepare. The mildly sweet flesh of yellowfin tuna, also known as ahi tuna, is often served raw in Japanese sashimi.
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How to Cook Boned Rolled Shoulder of Lamb
As a somewhat fatty cut of meat, lamb shoulder is best cooked slowly, either roasted or braised. Unlike the lean leg of lamb, shoulder is laced with fat and tissue that melts into the meat when slowly cooked, resulting in very tender, succulent meat, though you can trim away some of the outer fat if you prefer.
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How to Deep-Fry Trout
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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How to Cook Striper Fish
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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How to Make Cream of Wheat Farina
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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How to Grill Beef Rump Roast
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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How to Brine Salmon
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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How to Make Doughnut Batter
You can prepare doughnuts, the ultimate in indulgent, sugary confections, a number of ways, including both yeast-raised and cake-like doughnuts. Traditionally deep-fried, cake doughnuts start with a flour batter made with baking powder, sugar, milk and butter.
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How to Cook a Brisket in a Crock-Pot
Using a slow-cooker may not be the most traditional way to cook a brisket, but it is one of the simplest methods, especially if you want it super tender. Brisket comes from the lower breast of a steer and is a tough cut of meat.
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How to Cook Turkey in a Nu-Wave Oven
Cooking a turkey in NuWave oven could save you time in the kitchen, and frees up your traditional oven to cook other items for a special dinner. NuWave is a countertop oven that uses conduction, convection and infrared heat simultaneously to cook foods as much as 50 percent faster than a traditional oven.
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How to Broil Corn on the Cob
Broiling corn on the cob is an ideal alternative when you want the taste of grilled corn but don't have access to a grill. The broiler element in your oven reaches a high enough temperature to quickly cook and brown the corn, similar to the flames of a hot grill. You only need to husk the corn before broiling.
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How to Grill a Turkey on a Weber Gas Grill
Cooking a turkey on a Weber gas grill may require a few more steps than traditional oven roasting, but results in a much crispier and well-browned skin over juicy turkey meat. Weber gas grills vary in size and accessories, but even the smallest should be able to accommodate a whole turkey.
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How to Use Cornstarch to Coat Chicken
When it comes to coating chicken for cooking -- particularly for fried chicken-- flour is the common go-to, but if you want very crisp, crunchy skin, cornstarch is the better option. Cornstarch is a pure starch often used as a thickening agent for sauces and soups, and is commonly used in Asian cooking for stir-fries.
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