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Reductions: Proving Less is More By Michael Sheridan

Any liquid can be reduced just by heating it - but why would you want to do that?

The answer comes back to two of our old friends, flavor and consistency (texture).

By reducing [Read Article]

Grilling Vs. Barbecue By Tim Sousa

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who do [Read Article]

Food Poisoning--An Overview By Karen Peralta

What is Food Poisoning?

Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to di [Read Article]

Grilling Tips – Safety Comes First at the Barbecue By Beverly Marshall

You’re standing at the gas grill in the hot sun, wiping the sweat from your brow, and having your favorite cool drink. You are making one of your favorite grill recipes for the neighbors that ar [Read Article]

Slimming Secrets From The Kitchen By Janice Wee

To get the svelte figure, start in the kitchen. Slimming down is about taking in less calories, while you burn more calories through exercise.

For a food lover, the dieting part is tough. E [Read Article]

Working with Eggs By George Lake

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.

If you find an egg stuck t [Read Article]

Is Your Cookware Poisoning You? By Michael Sheridan

For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds such as canaries. So just how dangerous are they to you?

Several studies have been cond [Read Article]

The Noble Crescent Roll - How to Roll a Masterpiece By Terry Stokely

Ahhh…the noble crescent roll. In some forms it has its origins in the Middle East and in Europe. We know that during the 1600’s crescent rolls of some form were being baked in Vienna. There is on [Read Article]

Digital Thermometers By Gerry O

Types of digital thermometers & their culinary uses.

Thermocouple:

Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 t [Read Article]

Unique Cake Decorating With Flowers By Paula Wilkinson

Flowers as a Cake Decoration, unique and easy to place on every one of your cake creations.

Flowers, both real and artificial are relatively simple to use. Read through this article to get [Read Article]

Herbs and Spices - the Essence of Flavor By Michael Sheridan

In any number of cookbooks and recipes you will find advice on which herbs go with what. I’m not going to take that route.

While there certainly are marriages that are tried and test [Read Article]

Digital Kitchen Timers – Never Burn Another Dish By Curtis Miller

Digital kitchen timers come in many shapes and sizes. Timers are an indispensable tool in the kitchen. If you do any cooking or baking a timer can avert kitchen catastrophes. No one wants to work [Read Article]

Kitchenaid Stand Mixers – A Kitchen Work Horse By Curtis Miller

Kitchenaid stand mixers are very popular in today’s kitchens and it is easy to see why. These stand mixers have stood the test of time and have shown themselves to be kitchen work horses.

B [Read Article]

Pyrex Mixing Bowls – A Kitchen Favorite By Curtis Miller

Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Over 75 percent of households in [Read Article]

7 Things to Consider when Buying a BBQ By Keith Kingston

BBQ as we all know is an abbreviated form of barbecue or barbeque. The BBQ has assumed so much importance today that you could call it the crown. You could ideally locate the BBQ near the main c [Read Article]

Homemade Whipped Cream By Shauna Hanus

Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, instead of choosing to use canned cream how abo [Read Article]

Buying, Storing, and Preparing Apricots By Cindy Ng

When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apr [Read Article]

Barbeque Grilling has Reached a Whole New Dimension By Valerie Giles

Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magaz [Read Article]

Buying, Storing, and Preparing Apples By Cindy Ng

When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid [Read Article]

How To Eat Fresh Vegetables – Ideas for Working More Veggies Into Your Diet By Robb Ksiazek

Fresh, uncooked veggies are so healthy and it’s important to work them into your meal plan somewhere. The majority of American’s don’t eat enough vegetables and most vegetables consumed in the < [Read Article]

How to Choose the Right Smoke for the Right BBQ Dish By Bob Quinn

BBQ smoke is one of the easiest ways to add a nice touch of flavor to a grilled dish. You'll be amazed at how many different flavors there are! Knowing which smoke is the best match for different [Read Article]

Roasting Meat - Temperatures and Times By Michael Sheridan

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the [Read Article]

How to Cook a Lobster By Michael Sheridan

French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.

No wonder the miserabl [Read Article]

Grill Your Corn for Maximum Flavor By Duane Fields

There's two basic theories on grilling corn. Some people prefer wrapping the corn in aluminum foil or its own husk, maybe with a little butter and seasonings, then cooking it on the grill until d [Read Article]

How to Care for Your Cast Iron Skillet (includes recipes) By Charlene Davis

Some of the best meals I’ve ever eaten were made by my grandmothers in their cast iron skillets. Tender, flaky catfish; finger-lickin’ chicken; and mouth watering cornbread were the traditional [Read Article]


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