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Cooking Techniques

Now You Never Have To Chop Another Clove Of Garlic Again

Bon Appetit | Posted 10.10.2016 | Taste
Bon Appetit

For Bon Appetit, by Alex Delany. What if we told you that everything you knew about garlic was a lie? The vampires. The mincing. Well, just those two...

5 Simple Tricks To Up Your Grilling Game

Steven Raichlen | Posted 06.19.2016 | Taste
Steven Raichlen

Here are some of the "secret" techniques from the school to help you up your game at the grill.

Injecting Your Meat with Flavor

Steven Raichlen | Posted 06.17.2015 | Taste
Steven Raichlen

As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out.

5 Ways You're Making Dinner Prep Harder Than It Needs To Be

Posted 01.09.2015 | OWN

These seemingly small mistakes can really add up, making you put in more effort and time than is necessary when cooking a meal. By Lynn Andriani ...

How to Season Pork Shoulder Like You Mean It

Steven Raichlen | Posted 02.04.2015 | Taste
Steven Raichlen

Can I interest you in some pork shoulder?

6 Tips for Making Amazing Bacon Weaves

Steven Raichlen | Posted 12.10.2014 | Taste
Steven Raichlen

Who first had the idea to apply the classic over-and-under weaving technique to strips of cured pork belly, aka bacon?

How to Make Any Steak Tender

Steven Raichlen | Posted 12.03.2014 | Taste
Steven Raichlen

The world's grill masters have evolved a variety of strategies for tenderizing even traditionally tough cuts.

The Essential Techniques That Every Home Cook Should Know

Food52 | Posted 12.01.2014 | Taste

Think of this as Cooking 101.

7 Basic Cooking Methods Everyone Should Know

The Daily Meal | Posted 10.10.2013 | Taste
The Daily Meal

A cheat sheet of the most common cooking methods and how to perfect them.

Stovetop Crispy Chicken Skin

Jeffrey de Picciotto | Posted 10.01.2013 | Taste
Jeffrey de Picciotto

A non-stick pan is the perfect tool for achieving crispy chicken skin on your stovetop at home.

The Simple Way to Crispy Chicken Skin

Jeffrey de Picciotto | Posted 09.23.2013 | Taste
Jeffrey de Picciotto

Crispy skin is the holy grail of chicken roasting.

The Science of Frying

Amanda Greene | Posted 05.16.2013 | Taste
Amanda Greene

How simple hot oil transforms everyday foods into sinful delights!

Artichokes: Bake, Boil or Steam?

Amanda Greene | Posted 04.29.2013 | Taste
Amanda Greene

It's peak artichoke season from March to May, so don't let this intimidating vegetable scare you away!

How And When To Dress A Salad

Caroline Phelps | Posted 11.26.2012 | Taste
Caroline Phelps

Are wilted soggy greens looking back at you from your plate? Here are some quick and easy tips on how to make the perfect salad.

The Link Between Grilled Foods and Cancer

Dr. Nalini Chilkov | Posted 10.22.2012 | Healthy Living
Dr. Nalini Chilkov

t's summer and the barbecue is all fired up. You can smell it from your neighbors backyard, and you are salivating. Don't jump over the fence quite so fast. Think before you eat! The longer meat is cooked, the more dangerous it becomes.

How To Cook If You Don't Cook

Janice Harper | Posted 09.17.2012 | Taste
Janice Harper

What works for experienced cooks is not going to work for kitchen-resistant cooks. So here's my advice to people who don't cook.

Why You Should Use A Wooden Spoon | Brian Geiger | Posted 08.31.2012 | Taste

Lara Welch asks, "Why do some recipes mention using a wooden spoon, specifically, to stir? Why wooden over plastic?" Hi, Laura, There are a few pr...

10 Things I Wish Someone Told Me When I Started Cooking

Jenny Rosenstrach | Posted 12.06.2011 | Home
Jenny Rosenstrach

Here is a list of things I wish someone told me when I started cooking 15 years ago.

The Best Ways To Grind Beef

J. Kenji Lopez-Alt at Serious Eats | Posted 06.01.2011 | Home

As for the method of deconstruction, my usual go-to is the KitchenAid meat grinder (check out this article for tips on how to use it), but is that alw...

Edible Radio Episode 73 Blue Plate Special with Dave Joachim

Edible | Posted 05.25.2011 | Home

Listen to this podcast on Edible Radio. Blue Plate Special hosts Kurt and Christine Friese talk to Dave Joachim, author of 19 cookbooks, including A ...