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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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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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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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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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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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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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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Wahoo is a lean, firm fish with a mild flavor and is versatile enough to be cooked in a variety of ways. The fish is found primarily in the tropical Pacific waters, especially off the shores of the Hawaiian islands, where it is more commonly referred to as "ono."
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Slicing an onion for tasty fajitas is easy enough, but it's important to slice it in a way that will give you even slices. While cutting an onion in half, then making horizontal slices is easy, it results in slices that vary greatly in size.
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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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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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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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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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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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Cocktail wieners, or little smokies, smothered in warm barbecue sauce is a classic party appetizer that's simple to prepare. Little smokies are bite-sized, fully-cooked smoked sausages that only need to be reheated to enjoy.
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Revered for its robust, beefy flavor, brisket is best cooked low and slow. A smoker grill helps you achieve melt-in-your-mouth tenderness and an intense smoky flavor. Brisket, cut from below the shoulder of a steer, is typically sold divided into two cuts -- the point cut and flat cut.
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Most instructions for cooking rice call for using a saucepan, but you can just as easily use a skillet, ideal for ensuring evenly cooked rice and adding additional ingredients.
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The creamy and filling comfort of grits can be ready in minutes in the microwave using quick-cooking varieties. This Southern breakfast favorite of finely ground corn kernels boiled in water or milk traditionally uses stone-ground grits, which can take up to an hour on the stove.
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Although slow-cooking a tri-tip roast wrapped in foil is typically done in the oven, you can just as easily slow-cook it on your grill, ideal on a hot summer day. Tri-tip is a tender, boneless roast, sometimes cut into steaks.
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When it comes to grilling country-style boneless pork ribs, there are two general ways to cook these these hearty slabs of meat, cut from the rib end of the sirloin muscle.
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