1. Ever wonder what the exact differences are between the ways you can cook a steak? This chart's for you: 2. And this chart explains the cooking differences for burgers: 3. Never wonder, "Wait...do I put the veggies in the water before or after I boil it?" ever again: 4.
There are no trade-offs for convenience at the new restaurant from the Dhamaka team, serving their fried chicken and other dishes that are ready in five minutes or less. Watching gifted chefs try to come up with a winning fast-casual formula can be a depressing sight.
If you browse the internet, you'll come across a whole lot of cooking tips.
Lately I’ve been trying to take as many stupid walks for my stupid mental health (a funny/wonderful TikTok trend from over the winter) as possible because if the last two years have taught me anything, it is that outside time is a very key ingredient in me being a warm, upbeat, charming person, th
If you like lemon, then you're going to love the bright, zesty recipe in this week's episode of Alt-Baking Bootcamp. In the episode, baker and nutrition coach Sashah Handal demos how to make a delicious gut-healthy lemon chia bread recipe.
I love to cook, and I'm constantly hearing about new kitchen tips and tricks. And while some can be forgettable, others really stand out in my mind and make me think, Whoa, I should really try that.
Modern nutritional science is only a hundred years old, so it’s no surprise that we’re constantly bamboozled by new and competing information about what to put into our bodies – or that we sometimes cling to reassuringly straightforward food myths which may no longer be true.
Reverse-seared tri-tip may be the tastiest dish you grill all summer. Steven Raichlen guides you through the process. The quest to cook the perfect steak has been a challenge since slabs of meat were roasted over fire. But what constitutes a great steak?
Not all pieces of cooking advice are created equal. Some are undeniably useful — there are a few tips that I remind myself of every time I'm in the kitchen — while others don't really stand the test of time.
Cooking is about the conversion of everyday ingredients – bags of flour, tins of tomatoes, dried pasta, spices – into something that ends up much more than the sum of its parts.
Like many home chefs, I found a love for cooking while spending time in the kitchen with the women in my family. I was able to learn delicious family recipes, and if I was lucky maybe some family secrets. My grandma watched me a lot when I was younger, as both my parents were military.
As you gaze across the rows of brightly colored fruits and vegetables in the produce section of the grocery store, you may not be aware that the quantity of nutrients in these crops has been declining over the past 70 years.
Maybe you're just learning how to cook, or perhaps you're a seasoned home chef. Whatever the case, there are always little habits you can adopt to improve your cooking skills.
It was in a food market in Oaxaca, Mexico – and after eating a particularly memorable plate of black beans with waxy, yellow potatoes at the end of a day’s hiking in the mountains – that Susan Young found herself falling hard for beans.
Canal Street is synonymous with Manhattan’s Chinatown. Making your way along this main artery that runs through one of the country’s oldest neighborhoods can feel head-spinning sometimes.
The fiery vegetable I almost forgot. It’s hard to complain about eating French cheese and baguette and rillettes and luscious stone fruit for weeks on end. I’d had steaming bowls of mussels and crispy-skinned rotisserie chickens and buttery potatoes and plenty of chocolate croissants.