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    come back often as we keep on adding other great cooking tips!
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    1. How to Make Risotto: Risotto is made by cooking rice slowly in a fragrant broth. First you cook the rice, often with a bit of onion and perhaps some garlic, in a little butter or olive oil (a lot, in traditional recipes) to separate the grains. Then you add a bit of wine, which adds great flavor to the rice. When the rice ...more..

    2. All about meat: You will find that the more tender the cut of meat, the less time it needs to cook. Steaks and chops take only minutes from grill to table, while beef short ribs and oxtails-where flavorful morsels are hidden among the bones and fat-require longer braising. Leg and shoulder of lamb ...more..

    3. All about potatoes: You will find that the more tender the cut of meat, the less time it needs to cook. Steaks and chops take only minutes from grill to table, while beef short ribs and oxtails-where flavorful morsels are hidden among the bones and fat-require longer braising. Leg and shoulder of lamb ...more..

    4. Making a Better Pasta:

    5. All about cakes:

    6.  All about stocks:

    7. Stocks & Such: Nothing beats coming inside on a cold day and breathing in the comforting aroma of garlic, herbs, and vegetables simmering in stock on the stove. ... more ...

    8. Tomato Sauces and Pestos from The Sauce Bible: Guide to the Saucier's Craft: Though tomato sauce is the fifth and last of the five mother sauces, there are only a handful of classical derivatives within this category, making it somewhat different than the other four foundation sauces. In addition, the traditional French tomato sauce (as originally set forth in Escoffier’s Guide Culinaire) is thickened with a butter roux. ... more ...

    9. Decorating Beautiful Cakes: Folllowing are listed items that you will need to get started. Some are very simple, and you may already have them on hand; some you can order ... more ...

    10. The Minimalist:  Cooking Techniques:

    11. Bartending Basics: Cocktails are fashion--they bespeak the era of their creation. Cocktails are an expression of style, and like music, art, architecture, theater, and design, in many ways they reflect the attitude of the nation. Right now cocktail culture is soaring. No matter where you look--in magazines, newspapers, films, and on television--you see people drinking cocktails. ... more ...

    12. Eight Steps to Winemaking

    13. Coffee tutorial: Feeling overwhelmed with all of the choices available to the coffee conoseuir? Gone are the days of bad coffee from your Grandmother's percolator as we welcome in the new high-tech age of coffee making. To ensure that you  don't get left behind, we have put together a little guide and tutorial to the necessary, the  fun, and the new products that make for a great cup of Joe. ... more ...

    14. The recipe for a perfect cup of coffee

    15. Bistro Cooking at Home

    16. All About Ganache

    17. Master techniques for making world-class bread

    18. The Art of Barbecue, Grilling, and Roasting

    19. Sauce Making (begins with the basics)

    20. How to Peel Shrimp

    21.  NEW  27 secrets for better Vegetarian cooking

    22.  NEW  How to cook and shell lobster


    1. Kitchen Magic Substitutes:

    2. Food tricks on Cakes, Cookies, Pies and Frostings:

    3. Choosing Great Dried Pasta:

    4. Easy Breakfast Treats: Let's face it: Even the best of intentions won't change the fact that many of us are tired and rushed in the morning. Also, since some people are just not that hungry first thing, the not-yet-awakened appetite is none too ambitious. It's unfortunate that the first hour of the day is ... more ...

    5. Ten Tips for Perfect Grilling: ... here ...

    6. Recipes rescue: Baking by Southern Living: ... here ...

    7. Recipes rescue: Turkey by Southern Living: ... here ...

    8. Cooking tips by Pfaelzer Brothers: ... here ...

    9. Southern Living cooking secrets: Vegetables and fruit ... here ...

    10. Martin Yan's cooking tips ... here ...

    11. How to Select an Extra Virgin Olive Oil ... here ...

    12. Why Use Dried Wild Mushrooms? ... here ...

    13.  NEW  Carefree Cook's Tips for Soups: Use a large heavy-bottomed pot Don't try to crowd soup ingredients into a small pot. The ideal utensil is an 8-quart pot with a heavy bottom to discourage scorching. ... more ...



    1. Defining Tex-Mex cuisine:

    2. Rick Bayless's on mexican tortillas! ... here ...

    3. "Tapas" the little dishes of spain

    4. The Wonders of Tea:To follow the Chinese custom, tea-drinking ceremonies in Europe required imported china. Tiny Ming teacups from China were made of porcelain and held only a few sips of tea. The cups rested on porcelain saucers, and to brew the tea, a proper Chinese teapot was needed, along with a Chinese tea jar to store the dried leaves. This was a costly endeavor that kept tea out of reach for average people. At the time, the process for making porcelain was not known in Europe, and to curb the import costs for drinking tea, the Dutch developed an imitation of the Chinese tea service in elegant blue and white delftware. ... more ...

    5. Dim Sum: The Art of Chinese Tea Lunch: Legend has tea being discovered accidentally around 3000 b.c., when tea leaves blew into an outdoor cooking vessel being used to boil water. It was immediately appreciated for its refreshing flavor, and the eventual discovery of its medicinal value ... more ...

    6. More about Dim Sum

    7. Curried Favors: Family Recipes from South India ... more ...

    8.  NEW  Understanding Italy's regional cuisines

    9.  NEW  Chicken at the Chinese Table

    10.  NEW  Essential Flavors of the Mexican Kitchen



    1. History of Pasta:

    2.  Different Cuts for Different Cooks: A Guide to Pasta Shapes:

    3. About Culinary Artistry:

    4.  The History of Coffee:

    5.  A chocolate glossary !

    6. Some great chocolate facts !

    7. Pure Chocolate: everything you need to know about chocolate

    8. All about Jams

    9. The history of the cocktail:

    10. The basic types of bread

    11. Barbecue History 101

    12. Balsamic Vinegar - History and Process

    13. Legume Lore and History

    14. A Guide To Seasonal Greens

    15. All about lemons: Whether you are buying your lemons at a farm stand or a supermarket, you don't have to worry about ripeness. Every lemon in the market is fully ripe and ready to use, so ...more..

    16. The Origins and History of Soup

    17. The Folklore and History of Chowder

    18.  NEW  Salmon and Trout

    19.  NEW  Meat and the Human Diet

    20.  NEW  A green glossary



    1. About Refrigerator and Freezer Temperatures:

    2. Cleaning Products You Should Never Be Without:

    3. Stain Removers That Are Hiding in Your Cupboard:

    4. Quiz: do you know how to keep your life clutter-free and organized?

    5. Staying organized is even more challenging than getting organized, because

    6. Choosing a Scale:

    7. The Pastry Kitchen:

    8. all abouth Thermos:

    9.  All about Coffee Grinders:

    10.  All about Coffee Machines:

    11.  All about Coffee Makers:

    12. Cookware Basics:Sometimes preparing a meal becomes a complex game where you try to figure out how
      many pots and pans you can fit on your stovetop, then stack in the sink. A pan exists for nearly every type of food one would wish to cook; usually utilizing the appropriate cookware ... more ...

    13. The Minimalist: The Basics of Knives: You can spend tens of thousands of dollars on kitchen equipment, or you can spend a couple of hundred bucks and be done with it. If you're lucky enough to inherit hand-me-downs from your parents or other friends or relatives, you probably have most of what you need already. ... more ...

    14. The Minimalist:  The Basics of Skillets and Sauté Pans: According to the manufacturers, a skillet (or frying pan) has curved, relatively shallow sides. A sauté pan has a flat bottom (hence usually more cooking surface), straight, deeper sides, and a lid--all of which make it much better for browning and braising. But ... more ...

    15. The Minimalist:  The Basics of Saucepans and Pots:

    16. The Minimalist:  The Basics of Pastry Pans, Bowls, Cutting Boards, Spoons, Spatulas, and More:

    17. The Basics of Measuring Devices, Straining Devices, Miscellaneous Tools:

    18. The Minimalist:  The Basics of Appliances and Electric Gadgets:

    19. Selecting Dinnerware: it can be difficult to select the right dinnerware for your kitchen. What a person serves their food on is often based on the types of food they usually cook, their home color scheme, and how many people they feed during a typical meal. For example, those who have large families ... more ...

    20.  NEW   Equipment Important to Making Stocks, Soups and Stews

    21.  NEW  Equipment That Contributes to a Perfect Loaf



    1. Holiday Entertaining

    2. All about "Cookie Swaps": I remember years ago hearing about "Cookie Swaps". It has become a popular event, especially at Christmas time. Here's how it works.

    3. How to Observe Polish Christmas Eve Customs

    4.  NEW  All About entertaining: When you are entertaining, try not to feel that something unusual is expected of you as a hostess. It isn't. just be yourself. Even eminent and distinguished persons are only human. Like the rest of us, they shrink from ostentation; and nothing is more disconcerting to a guest than the impression that his coming is causing a household commotion. Confine all noticeable efforts for his comfort and refreshment to the period that precedes his arrival. Satisfy yourself that you have anticipated every possible emergency — the howling child, the lastminute search for cuff links, your husband's exuberance, your helper's ineptness, your own qualms. Then relax and enjoy your guests. ...more...



    1. Great Food and Wine Pairing: Most wine lovers are familiar with the basic rules of pairing fine vintages with food (think red with meat, white with fish) and have their own ideas on how and when to follow them or break them. But not all wine aficionados would know where to start when designing a meal around a particular bottle or two. ... more ...

    2. How to taste the wine: The difference between tasting and drinking is similar to test-driving a car you may buy and the relish of driving it afterwards. One is a matter of concentration, as you seek out distinguishing merits and faults, while the other is a far more relaxed and enjoyable experience. Tasting is a matter of concentration, and almost anyone can acquire the technique. ... more ...

    3. What wine should I drink with …? remains the eternal question of consumers and wine professionals alike, about every food and at every level—from wary novice to wine pro. Why? After all, it’s pretty unlikely anyone ever ruined a meal with the “wrong” wine choice, isn’t it? ... more ...

    4. What Constitutes a Great Wine? ...part1... and ...part2...

    5. All about wine: how to buy wine, how to store wine, the question of how much aging, how to serve wine, food and wine matchups

    6. Bordeaux: the word alone fires the mind with the anticipation of greatness. No other wine region is more powerful, more commercially clever, or more important as a source of profoundly complex, ageworthy wines. The challenge is to comprehend it all, for Bordeaux is the largest fine-wine vineyard on the globe. This single region covers more territory than all of the vineyard areas of Germany put together and is ten times larger than the vineyard acreage of New Zealand. ... more ...

    7. Chardonnay: Chardonnay has been the world's greatest white-wine grape for centuries. It is, after all, the grape of the famous white Burgundies of France. In the 1970s, California winemakers discovered just what was possible with this grape in the New World. ... more ...



    1. What is the Glycemic Index? Find it

    2. Planning meals for a diabetic: The care provider who is planning meals for a diabetic needs to know something about food values.

    3. ABCs of Cutting Fat



    Ack! I wrecked my chocolate!
    Author: The Clueless Baker: Baking from Scratch (The Clueless series)

    Did you splash water into the chocolate you were melting? And now you're sorry -- it's all seized up into icky, clumpy bits that will not go away. Disaster? Well, maybe not. Here's how you may still be able to rescue your ruined chocolate.

    For each 1-oz (28 g) square of chocolate (or equivalent amount of chocolate chips) that has been tragically wrecked, add 1 tsp (5 mL) vegetable oil or solid vegetable shortening, and place back over hot water, stirring until smooth. Don't use butter or margarine because they contain water and will only make matters worse.

    And be more careful next time, will you please?

    Flavoring Ice Cream with Herbs

    Herbs have a long history as flavorings for desserts. You can easily flavor homemade custard or ice cream by infusing fresh herb sprigs in the milk or cream that's called for in the recipe. Bring the milk or cream to a boil and drop in fresh herbs such as rosemary, lavender, mint, scented geranium, or fresh bay. Cover, remove from heat and let it steep for about 30 minutes. Strain and proceed with the recipe. The intriguing flavor of the herb will come through brightly without any of the texture of the leaf.

    Folding Egg Whites
    Gently Fit a handheld mixer with only one beater, set it at the lowest speed, and beat the egg whites into the mixture with a folding motion. This method is thorough but gentle enough to keep the whites from deflating

    Grating Hard Cheeses
    Grating hard cheeses with a hand held grater is efficient, but it often creates a mess on the counter. Before you begin grating, wrap a piece a plastic wrap around the bottom of the grater and secure it with a rubber band. When you grate the cheese, it is conveniently caught inside the grater

    Cooking Fish on the Grill
    Cook fish until it is not quite done. Otherwise, it will continue to cook off the grill and become overcooked. The center of a fish steak, for example, should still be slightly underdone

    Heating a Pasta Bowl
    To easily heat a large serving bowl for your pasta, place a colander in the bowl, pour the pasta and water into the colander and let the hot water stand in the bowl for a few seconds to heat it. Then pour out the water, put the pasta and sauce in, toss it, and serve

    Flavoring Roasts with Garlic
    Fresh herbs and slivers of garlic can be inserted into any roast, including lamb, beef, or pork, so that the flavor permeates the entire piece of meat as it cooks. You can insert up to two dozen slivers or sprigs of herbs, depending on the size of the roast and your individual preferences. First, separate garlic into cloves, peel the cloves, and cut each one lengthwise into several small slivers. Next, push the tip of your knife about one inch into the meat, force the meat to one side of the opening, slide the garlic sliver to the bottom of the opening, and remove the knife

    Working Off the Fat
    The easiest way to degrease stock is to refrigerate it and then scoop off the chilled fat layer on top. If you are going to use it immediately, let it settle for 10 minutes and then try to spoon off the fat. Then use a triple thickness of paper towel over the top to soak up fat. You can also use a gravy strainer, a plastic container with a spout located near the bottom, that allows you to pour off the stock, leaving the grease layer floating on top (let the stock sit in the strainer for about 10 minutes to allow the fat to rise).

    Giving Your Cakes a Silky Look
    Professionally decorated cakes always seem to have a molten, silky look. To get that same appearance in your homemade cakes, frost the sides and top of the cake and smooth out with a spatula as usual. Use a hair dryer to "blow-dry" the frosted surfaces of the cake. The slight melting of the frosting gives it that smooth, lustrous appearance

    Leftover Bread
    It is not unusual for one-half or one-third of a loaf of bread to go uneaten at a meal. When you reach for the leftover the next day, you find that it has begun to go stale. Revive stale bread by placing it inside a brown paper bag, seal the bag, and moisten a portion of the outside of the bag with water. After placing it in a preheated 350-degree oven for about five minutes, the bread will emerge warm and soft

    Easy Cake Handling
    When garnishing the sides of a frosted cake with nuts or coconut, it's easy to make a mess. To keep the process neater and make handling the cake easier, test kitchen director Susan Logozzo recommends the following: Cut a cardboard cake round slightly smaller than the cake and place the cake on top of it. Using the cake round, hold the cake over a bowl of chopped nuts or coconut by hand while applying the garnish to the sides of the cake

    Chopping a Block of Chocolate
    To avoid ending up with nothing but chocolate shavings when chopping a large block of chocolate: 1. Hold a large knife at a 45-degree angle to one of the corners of the block of chocolate and bear down evenly. Repeat at each of the corners. 2. After you have cut about 1 inch from each of the four corners, you will have a block with eight distinct corners. Treat each of them as you did the original four corners in step one. Soon you will have 16 corners. Continue until the entire block of chocolate has been chopped

    did you know?
    Cacao to cocoa to chocolate. Chocolate originates in cocoa beans, the fruit of the cacao plant. (A cousin of cacao gives us cola.) The beans pass through processes that include fermenting, drying, cleaning, roasting, and then grinding to become a paste called "chocolate liquor," also known as "chocolate liquid." Squeezing chocolate liquor produces cocoa butter, a pale yellow, edible, and rather magical vegetable fat that remains brittle at room temperature yet melts in the hand.
    "Entertaining at the Grill Whenever I entertain, I start with sates or grilled garlic bread. People love to gather around the grill. I give them food right off the fire. This way, I can entertain while I'm cooking. And there's something primal and satisfying about gathering around a communal fire."
    by Steven Raichlen
      excerpetd from Charlie Trotter Cooks at Home

    · For the starter, the tropical fruit can be cleaned, diced, and refrigerated in separate containers for several hours before serving. The vinaigrette can be prepared several hours in advance and tossed with the fruit just prior to serving

    · For the entrée, the tomatoes can be blanched, tossed with the other ingredients, and refrigerated until ready to bake The broccoli rabe can be cleaned, blanched, and refrigerated for several hours.

    · For the dessert, the ice cream can be prepared a day in advance. The dough can be rolled, cut, and refrigerated for several hours The peaches and sauce can be prepared several hours in advance and refrigerated in separate containers.

    Using a Squeeze Bottle with Chocolate Cream to Garnish excerpted from Debbi Fields' Great American Desserts: 100 Mouthwatering Easy-to-Prepare Recipes Copyright © 1996 by Debra J. Fields and Reid/Land Productions

    Using a squeeze bottle is the easiest way to create a design with a melted chocolate garnish. Simply put warm chocolate cream in the bottle and squeeze gently over the surface of the dessert. If you have any leftover cream, store the bottle in the refrigerator. To reuse, simply heat the bottle in hot water until the cream pours again. Make everyday desserts special by drizzling chocolate cream prettily over a piece of bundt or pound cake or, easier still, a scoop or two of frozen yogurt.

    Taste Testing: Haven't found a barbecue sauce that suits your palette? Then try making your own. Start with a commercial sauce and add a spoonful of this and a pinch of that. Here are some flavors to experiment with: Sweetness - brown sugar, honey; Sour - lime juice; Spicy - cayenne, chili powder, garlic, ginger, clove. This cooking tip is served by Pfaelzer Brothers Coolsavings_234x60photoicons_9.14.06


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