Types of Chinese Noodles
The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set [more…]
Grilled Beef Tenderloin au Poivre with Herb Butter Sauce
Poivre is French for pepper, and cracked peppercorns infuse this beef tenderloin with flavor and just the right touch of spice. Marinate the beef tenderloin before grilling it, and then you top it off [more…]
What Foods Not to Freeze
In practice, any food can be frozen. In reality, not all food freezes well because of its texture or composition. Don’t freeze foods you can’t defrost and eat later. Here’s a list of foods that don’t freeze [more…]
Marvelous Fajita Marinade
Use a zester or hand grater to get the orange and lemon peel that you need for this fajita marinade. You can use fajita marinade on beef, pork, or chicken to make a tasty Mexican meal. [more…]
What'll You Drink? Clear Spirits, Dark Spirits
All spirits (vodka, rum, tequila, bourbon, and so on) fall into one of two broad categories: clear spiritsand dark spirits. Clear spirits are the ones you can see though; dark spirits range in color from [more…]
How to Shell Shrimp
Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you [more…]
How to Sharpen a Knife
Kitchen knives are more useful and easier to control when properly sharpened. This video shows you how to sharpen a knife with a honing steel tool (and how often), and explains why knives also should be [more…]
How to Separate an Egg
Knowing how to separate an egg - that is, separating the egg white from the egg yolk - is a cooking technique that takes little time to master. This video shows you how to separate an egg without making [more…]
Hard-Boiled Quail Eggs with Matcha Salt
Most people eat their first hard-boiled quail egg out of curiosity. When they taste how much flavor these little 1/4-ounce quail eggs have, especially when dipped in [more…]
Simple Side Dish: Scalloped Potatoes for a Crowd
Scalloped potatoes are standard side-dish fare, and we don't reinvent the wheel here, because the traditional dish is very tasty. However, this recipe yields enough for a crowd. [more…]
Food Equivalents
Knowing your food equivalents can save time when working out a recipe. One example of a food equivalent is: one stick of butter equals 8 tablespoons of the stuff. Pretty handy, huh? This table lists common [more…]
Ja Jiang Mein (Noodles with Meat Sauce)
In northern China, people enjoy this flavorful noodle dish hot or at room temperature. Enjoy ja jiang mein at whatever temperature you like. (And any time is noodle time in northern China.) In case you’re [more…]
Making Stew in a Pressure Cooker
When making stew in a pressure cooker, you cook in stages. You can’t add all the stew ingredients to the pressure cooker at the same time. Start by adding the longest-cooking ingredients and finish up [more…]
Six Top Fish for Sushi
Six fabulous fish always star at a sushi bar: bluefin tuna, big-eye tuna, yellowfin tuna, red snapper, Japanese yellowtail, and salmon. These are the six most popular fish for sushi. Sushi with raw fish [more…]
Classic Pasta Sauces
Pasta sauces are as varied as pasta shapes, but the classic pasta sauces stand out. After you get to know the classic pasta sauces, you can begin experimenting with different ingredients. [more…]
Styles of Scotch Whisky
The Scots produce two broad categories of whisky: single malt whiskies (one whisky from a single distillery) and blended whiskies (a mixture of two or more whiskies from two or more distilleries). [more…]
Adapting Recipes for the Slow Cooker
You can adapt a lot of standard recipes to work in your slow cooker. Recipes that do work in the slow cooker do require some changes in relation to ingredients, the amount of liquids, and length of cooking [more…]
Storing Your Leftover Wine
A sparkling-wine stopper, a device that fits over the opened bottle and keeps it closed, is really effective in keeping any remaining Champagne or sparkling wine fresh [more…]
How to Buy a Refrigerator
Refrigerators come in many sizes and shapes, so if you’re buying a new refrigerator, you have a lot of options. You need a refrigerator that fits your needs [more…]
Old Country Mushroom Barley Soup
Mushroom barley soup has become a standard on Jewish deli restaurant menus, but you can make great mushroom barley soup at home. This pleasing potage is also good for you because of the healthful fiber [more…]
Spinach Mandarin Salad
This luscious spinach mandarin salad combines, well, baby spinach and sweet mandarin orange slices to create a colorful and delicious salad. A well-balanced dressing of balsamic vinegar and honey-mustard [more…]
Pressure Cooker Minestrone Soup
With this pressure cooker adaptation of minestrone soup, you’ll never have to resort to canned soups again! This version of minestrone soup cooks in only 10 minutes. [more…]
The Different Kinds of Vegetarians
There are different kinds of vegetarians, depending on what they eat. The definition of a vegetarian that’s most widely accepted by fellow vegetarians is a person who eats no meat, fish, or poultry. A [more…]
Folding an Omelet
The hardest part of making an omelet is folding it properly. You want to fold your omelet into a sort of envelope (think of it as gift-wrapping your omelet filling). The basics for making and folding an [more…]
Sweet Tapioca Pearls
People usually have strong feelings about tapioca — and if you grew up on the gooey tapioca pudding cups served in school cafeterias, those feelings may be strongly negative. Get ready to redress your [more…]
