Culinary Arts Sitemap - Page 2 2016-09-26
7 Classic Sauces for Gnocchi
Want some ideas for sauces to serve with your homemade (or store-bought) gnocchi? These seven sauces pair perfectly with gnocchi, without overpowering.
7 Classic Sauces for Gnocchi
Want some ideas for what sauce to serve with your homemade or store-bought gnocchi? Here are seven classic gnocchi sauces that will suit every taste.
What Is Half and Half?
Half and half is a dairy product commonly found in the U.S. that has a fat content lower than light cream but higher than whole milk.
Make Your Own Brown Sugar (And Never Buy Any Again!)
Here's a simple recipe for making your own brown sugar. You can really taste the molasses in the brown sugar when you make it yourself this way.
Quick Beef and Four Bean Chili Recipe
This easy beef chili recipe features four different kinds of beans. Canned beans will work just fine, and the seasonings will yield a medium spicy chili.
Foolproof Slow-Roasted Pork Shoulder Recipe
Looking for an easy and delicious pork roast recipe? This slow-roasted pork shoulder is juicy, crispy and insanely flavorful, and the recipe is foolproof.
What Does the "USDA Select" Stamp Mean on Beef?
Select beef is a fairly tender meat grade, but not as juicy as Prime or Choice. Select is a quality designation describing beef with slight marbling.
What is a Ribeye Steak?
Ribeye steaks are tender, juicy and flavorful steaks from the beef rib primal cut. Either boneless or bone-in, ribeyes are among the very best steaks.
How Not to Thaw a Frozen Turkey
Wondering how to thaw a turkey? There are four ways, and three of them are bad. Learn how NOT to thaw a frozen turkey, along with the one and only safe way to do it.
Corn Bread Recipe With Sweet Corn (Fresh or Frozen)
Cornbread with corn is a great variation on the basic corn bread recipe. You can make it with fresh corn, and frozen or canned will work too.
What Does Deglazing Mean?
In the culinary arts, to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve the food particles at the bottom of the pan.
How To Make Cranberry Sauce: An Illustrated Tutorial
Cranberry sauce is so easy to make, you'll never want to use the canned stuff again. This tutorial shows you how to make your own fresh cranberry sauce.
How To Make Cranberry Sauce: An Illustrated Tutorial
Cranberry sauce is so easy to make, you'll never want to use the canned stuff again. This tutorial shows you how to make your own fresh cranberry sauce.
Step 2: Bring Sugar and Orange Juice to a Boil
Combine the sugar and orange juice in a saucepan and bring it to a boil over medium heat. Cranberry sauce is so easy to make, you'll never want to use the canned stuff again.
Step 3: Add Cranberries and Return to a Boil
Add the cranberries to the liquid and let it return to a boil. This tutorial shows you how to make your own fresh cranberry sauce.
Step 4: Simmer While Berries Start to Pop
As the cranberries simmer you'll hear a popping sound, which means the berries are bursting and releasing their pectin, which thickens the cranberry sauce.
Step 5: Stir While the Sauce Thickens
Remove the sauce from the heat and use the remaining sugar to sweeten the cranberry sauce to your liking. Cranberry sauce is so easy to make, you'll never want to use the canned stuff again.
Step 6: Cool 10 Minutes Before Serving
If you're serving the cranberry sauce warm, let it stand for at least 10 minutes before serving. This tutorial shows you how to make your own fresh cranberry sauce.
Celery Salt: Stodgy Spice or Sublime Seasoning?
You might think of celery salt as something straight out of the 1950s, but it's a wonderful, aromatic seasoning you can use in all sorts of cool ways.
Classic and Easy Chocolate Cake Recipe
Everyone loves chocolate cake, and this two-layer chocolate cake recipe is a true classic. We bloom the cocoa powder for extra-rich chocolate flavor.
Pasta & Noodles
Don't know your rigatoni from your capellini? No problem! You'll find all the recipes and info you need right here. I'll even show you how to make your own fresh pasta from scratch -- it's easier than you think!
Sauces: The Heart of Classical Cuisine
Sauce making is a centuries-old art, but that doesn't mean you have to be a five-star chef to be able to make a great demi-glaze. You might be surprised at how simple it is to make your own sauces -- and you're sure to taste the difference in your culinary creations!
Creamy Mushroom Sauce for Chicken and Poultry
This creamy mushroom sauce can be served with chicken and poultry dishes as well as veal. It's made by adding sautéed mushrooms to a basic Suprême Sauce or Allemande Sauce.
Simple Fresh Tomato Sauce Recipe
This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna. It's made with whole tomatoes and features a secret ingredient that adds a fresh, sweet flavor.
How Do Restaurants Make French Fries So Crispy?
Did you ever wonder why restaurant french fries are so much more crispy than the ones you make at home? The secret is in the oil.
What Is Confit? (Definition)
Confit (pronounced cone-FEE) is a technique for preserving meats such as duck, goose or pork that involves cooking the meat in its own fat, and then storing the meat in this fat in a covered container.
Lamb Shanks Braised in Red Wine Recipe
Braised lamb shanks are a perfect, slow-cooked dish if you love tender, fall-off-the-bone meat. And the braising liquid makes a beautiful but simple sauce.
Moist and Nutty Carrot Cake Recipe
A moist carrot cake topped with a classic cream cheese frosting is one of the great all-time cakes. This carrot cake recipe features warm spices like cinnamon, nutmeg and ground ginger.
Flaky Pie Crust Recipe
This flaky pie crust is perfect for all kinds of baked pies, like fruit or custard pies. The recipe will make a top and bottom crust, or two bottom crusts.
Bring the Dough Together By Hand
Bring the dough together into a loose sticky mass, but don't overwork it or your crust will be too tough.
Form the Dough Into a Ball
Gently form the dough into a ball. The best flour for making pie crust is pastry flour, which has less gluten than all-purpose flour or bread flour.
Cut the Dough Into Quarters
Cut the dough into quarters and chill for a couple of hours to give the glutens a chance to rest and relax.
Add Icy Cold Water
When it's time to add the water, only add enough to moisten the dough so that it just holds together. And make sure the water is ice cold.
Grate the Frozen Butter with a Cheese Grater
You can grate the frozen butter using an ordinary cheese grater. It's a good idea to chill the grater first.
Chill the Butter and Flour While You Grate
It's essential to keep everything chilled, so keep the flour in the fridge while you grate the butter.
Mix the Butter Into the Flour
Once the frozen butter is grated, simply stir it into the flour. You'll have perfect pea-sized lumps of butter.
Make a Flaky Pie Crust with This Unusual Technique
Usually to make a flaky pie crust, we cut lumps of butter into the dough. Here's an alternate technique that uses frozen butter and a cheese grater.
Before You Roast That Turkey...
Is perfectly roasted turkey a myth? Read about the
Before You Roast That Turkey... (Part 2)
Is perfectly roasted turkey really a myth? Read about how to solve the
How to Brine and Roast a Turkey
The best way to roast a whole turkey is to brine it, and then roast it slowly at a low temperature. Here's the scoop on how to roast a perfect turkey.
How to Separate Eggs: A Step-By-Step Photo Tutorial
Want to learn how to separate eggs? This illustrated tutorial shows you how to separate the egg yolk from the egg white quickly and easily.
How To Separate Eggs - Tutorial With Photos - Step 2: Crack An Egg
It's best to crack an egg on a flat surface like a cutting board, not on the edge of a bowl. This illustrated tutorial shows you how to separate the egg yolk from the egg white quickly and easily.
How To Separate Eggs - Tutorial With Photos - Step 3: Split the Shell in Half and Pull the Halves Apart
Carefully cup the yolk in one half of the shell and simply allow the white to drain into the bowl below. This illustrated tutorial shows you how to separate the egg yolk from the egg white quickly and easily.
How To Separate Eggs - Tutorial With Photos - Step 4: Tip the Yolk Into the Empty Half of the Shell
We're going to carefully tip that yolk into the other half of the egg shell. This illustrated tutorial shows you how to separate the egg yolk from the egg white quickly and easily.
How To Separate Eggs - Tutorial With Photos - Step 5: Be Careful Not To Break The Yolk
Here, as you transfer the yolk from one half of the shell to the other, is where jagged edges of egg shell can pierce the yolk. So be careful!
How To Separate Eggs - Tutorial With Photos - Step 7: Repeat As Necessary
You might have to tip the yolk back and forth one or two more times to get all the egg white off and into the bowl. This illustrated tutorial shows you how to separate an egg.
How To Separate Eggs - Tutorial With Photos - Step 8: Deposit the Yolk In the Other Bowl
You should now have a lovely, intact egg yolk in one half of the shell. Gently deposit it into your second bowl, and you've done it!
How To Separate Eggs - Tutorial With Photos - Step 6: Let the Egg White Fall Away Into the Bowl
Depending on how fresh the eggs you're working with are, the white may fall away quite easily, or it may hang stubbornly. This illustrated tutorial shows you how to separate eggs.
E. Coli Transmission, Symptoms and Prevention
E. coli is a bacteria known for causing food poisoning via undercooked ground beef, as well as contaminated spinach and sprouts. Read more about E. coli.
Ground Beef Safety Tips (Part 2)
Learn the basics of hamburger and ground beef safety including what bacteria is in ground beef, sell-by dates, inspections, and much more. Page 2.
How to Clean Cast Iron Cookware
Do you know the right way to clean your cast iron cookware? Check out this guide to cleaning cast iron in three simple steps.
Croquettes? Yeah, You Can Totally Make Them
Croquettes are yummy bundles of food mixed with egg yolks and béchamel, then breaded and deep-fried. They're a delicious and easy way to use leftovers.
What Type of Cake is a Genoise Cake?
In baking, genoise (pronounced JENN-wahz) is a simple sponge cake made by beating air into eggs to make it rise, instead of baking powder or baking soda.
Culinary Terms and Cooking Terms
This culinary and cooking dictionary will shed light on any obscure culinary terms you're not sure about.
All About Chard: Rainbow, Red and Swiss
There are a few different types of chard, including red chard and Swiss chard. But what about rainbow chard? It's beautiful, but is it a real chard variety?
What is a Crépinette?
Crepinettes are a type of flat sausage traditionally made from ground pork and other ingredients and wrapped in a thin casing of lacy fat called caul fat.
What is Creme Fraiche?
Creme fraiche is a version of sour cream with a higher fat content, so it won't curdle when you heat it. You can even make your own creme fraiche at home.
Eggs & Dairy Products
Here's where you'll find recipes and other info related to eggs, milk, cheese or other dairy products.
What IS a Frittata? (On a Deep Level, I Mean)
A frittata is made with eggs, we know that much. But on an even deeper level, what are its essential characteristics? This article explores four of them.
Frittata Recipe with Spinach, Bacon and Cheddar
A frittata is round, deep, savory custard that you make for a large group of people. This frittata recipe features spinach, bacon and cheddar cheese.
Nitrates: Facts About Sodium Nitrate
Nitrates and nitrites are widely used in preserving meats. And while nitrates are commonly thought to be bad for you, that's not the case at all. In fact, it's the exact opposite.
6 Questions About Kosher Salt
What's so great about kosher salt? Here are 6 questions and answers about kosher salt. Find out why it's the type of salt chefs like best.
What Is Bran? And What Is It Good For?
Bran is the outer layer of grains like wheat, rice and rye. It's often stripped out of the grain, which nutritionally speaking isn't such a good idea.
Basic, Simple Bran Muffin Recipe (With Raisins)
This is just a basic, straight-up bran muffin recipe with no adornments, caveats or other weird ingredients. Because there ought to be one somewhere.
Baking & Desserts: Fresh Breads, Cakes, Cookies and More
Whether it's cake, pastry or fresh bread, a home filled with the delicious aroma of baking is one of life's great joys. We'll also venture into the world of creams, custards, puddings and frozen desserts. What could be sweeter?
What is Cannelloni? Is it Pasta? A Bean? A Pastry?
Cannelloni is a tubular pasta similar to manicotti. And it's easy to confuse with the words
Asparagus Cooking Technique
Asparagus is one of the most flavorful and versatile vegetables. You don't want to overcook it, though. Here are a few great ways to cook asparagus.
Bacon Wrapped Pork Tenderloin Recipe - Do You Dare?
The idea of bacon-wrapped pork is so audacious that a lot of people wouldn't dare try it. But they're missing out. This bacon-wrapped pork tenderloin recipe is really easy to make.
Cooking with Cast Iron (Benefits and Drawbacks)
Do you use cast iron pans or skillets? Here are some of the advantages and disadvantages of using cast iron cookware. (And is it REALLY nonstick?)
What Are Collard Greens, and How Are They Cooked?
Collard greens are a leafy green vegetable common in southern U.S. cooking. And despite the profusion of recipes, there is one best way to cook them.
All About Vegetables
From asparagus to zucchini and everything in between, get the skinny on veggies right here.
Luxurious, Buttery Creamed Spinach Recipe
This creamed spinach recipe is luxuriously creamy and satisfying. It's also surprisingly simple: just spinach, butter, cream and Parmesan cheese.
What is Blancmange? It Used to Be a Boozy (and Bougie) Dessert
Blancmange was once a boozy dessert made by crushing almonds to extract their milk, and thickened with isinglass. The modern version is much different.
How to Make The Perfect 5-Minute Omelet
Never made an omelet before? Learn this basic technique so you can make a perfect omelet yourself. It's easier than you think and impressive as heck.
Basic Waffles Recipe for Breakfast, Brunch, or Dessert
This tried and true waffle recipe is perfect for brunch or other special occasions, even dessert!
Make Your Own Sweet or Savory Crepes
Crepes sound fancy, but they're really just thin pancakes. That means you can easily make your own crepes. Here are the basic steps for making crepes.
Pasteurized Eggs: Where to Buy Them and How They Taste
Pasteurized eggs ensure recipes made with raw eggs are safe, but they can be hard to find. Find out where to find pasteurized eggs and how they taste.
Why is Brown Rice Brown?
Is brown rice a different kind of rice than ordinary white rice? Is brown rice really healthier? What IS brown rice, anyway? And why is it brown?
What are Gougères? (They're a Savory French Pastry)
Gougeres are a French style of savory pastry made from choux pastry and flavored with cheese, traditionally Gruyere, but sometimes Emmemtal or Comté.
What is Gruyère Cheese? (Definition)
Gruyere is a firm, pale-yellow, creamy Swiss cheese made from cow's milk and used in all kinds of classic dishes including the traditional fondue recipe.
9 Signs You Might Have Food Poisoning
Food poisoning symptoms vary with the type of food poisoning you have, but if you have any of the symptoms listed here, it could be a sign of food poisoning.
Super-Easy Grilled Cauliflower Recipe
Grilling is a great way to prepare cauliflower. It comes out tender, with a slightly crunchy exterior, and a toasty, smoky flavor.
Orange Simple Syrup Recipe (Boil or No-Boil)
Simple syrup is used to sweeten cocktails and add moisture to cakes and other desserts. It's traditionally made by boiling, but there's an easier way.
6 Essential Ingredients for Making Fresh Homemade Salsa
There are about a thousand ways to make fresh salsa, but when it comes down to it, there are really only six ingredients that are absolutely essential.
Chipotle-Kiwi-Tequila Carne Asada Marinade and Recipe
You're guaranteed to have fun preparing this tasty grilled carne asada recipe, because the marinade features tequila, and, well, you get the idea.
Basic Muffin Recipe: Simple, Easy and Good
This muffin recipe is perfect for when you want something simple, or as a starting point for adding nuts, blueberries, chocolate chips or whatever.
Is it OK to Have Lumps in Pancake Batter?
Overmixing pancake batter makes tough, rubbery pancakes. But what about all those lumps? Here's the trick for dealing with them without overmixing.
Dijon-Mustard Infused Hollandaise Sauce Recipe
This classic Dijon sauce is one of a few easy variations on the basic Hollandaise. It's tangy and rich and perfect with vegetables, fish or grilled chicken.
Ghee (Clarified Butter) Definition
Ghee is a form of pure butterfat used widely in Indian cooking and it differs in one respect from clarified butter.
Easy, Festive, Homemade Holiday Eggnog Recipe
This homemade eggnog recipe is made with fresh eggs, and it's particularly important to use the best, freshest eggs you can get your hands on.
How to Cook a Steak Without Poisoning Someone
A surprising number of people (surprising to me, anyway) evidently do not cook steaks, specifically because they're afraid of poisoning someone. If you're one of them, this article is for you.
Classic Basil Pesto Sauce Recipe
Pesto is a fresh sauce usually made from basil leaves, garlic, pine nuts, cheese and olive oil. This pesto recipe is perfect for pasta and gnocchi.
Classic Italian Potato Gnocchi Recipe
Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy gnocchi recipe.
Cool, Refreshing Watermelon Salad Recipe
This watermelon salad recipe is cool and refreshing, combining fresh mint, thinly sliced red onion and crumbled feta in a simple balsamic vinaigrette.
What are Poblano Peppers? (Definition)
Poblano peppers are large, mild chili peppers that are sometimes confused with ancho chiles and pasilla peppers, but they're not the same thing.
How to Make The Most Amazing Burgers
These four tips will help you make the MOST amazing burgers. Which is great because unfortunately you've probably been doing it wrong.
What Are Serrano Peppers? - Definition
Serrano peppers look a little bit like jalapeños, but they're smaller, more slender and pointed, and quite a bit spicier.
Habanero Peppers - Cooking Definition and Uses
Habanero peppers are notoriously hot, but they can be used in ordinary cooking. Moderation is the key, and you can also mellow their heat by roasting.
What are Jalapeno Peppers? - Definition
Jalapeño peppers can be dried and smoked, in which case they are called Chipotles. Chipotle chilis can be ground and used as a spice.
Roast Leg of Lamb Recipe
This classic leg of lamb roast makes a perfect holiday dinner. It's flavored with garlic and rosemary and roasted to a perfect medium rare.
What Is a Springform Pan?
A springform pan is a round pan with removable sides that's used for making certain kinds of desserts and savory dishes.
Cookbook Gift Recommendations for the Holiday Season
Here's a selection of ten cookbooks that would make perfect gifts for the foodie in your life â€” even if that happens to be you.
Chinois Strainer Definition in the Culinary Arts
What is a Chinois? In the culinary arts, a chinois is a ... Read the definition of chinois.
Creme Brulee Torch
A creme brulee torch lets you direct a precise jet of flame onto a custard (for creme brulee), gratin, meringue or many other items.
How to Deep Fry Foods Effectively and Safely
Deep-frying is a cooking method that involves submerging the food in hot, liquid fat. Learn how to deep-fry just about anything.
What Is a Potato Ricer?
What is a Potato Ricer? A potato ricer is a kitchen tool used for...
What Is a Gratin?
The word gratin can mean two things: One, a food topped with seasoned breadcrumbs and cheese, then baked; or two, the dish in which it is baked.
Let's Be Honest About Demi-Glace
Demi-glace is an amazing sauce, but let's be honest: it takes way too long to make, especially for home cooks. It's time to get real about demi-glace.
Balsamic Vinegar of Modena: The Basics
Balsamic vinegar might be the most sublime of all the vinegars. Learn the secrets of this sweet, smoky, dark elixir, like how it's made and what kind you should buy.
Chef's Choice Electric Food Slicer Review
The Chef's Choice Gourmet VariTilt Electric Food Slicer (Model 632) is a decent slicer. But if you want meats sliced
Creme Brulee Recipe
This classic creme brulee recipe is simple to make, with only eggs, cream and sugar. Try this easy creme brulee recipe.
How to Cure Your Own Corned Beef
Curing your own corned beef at home is easier than you might think. You're basically soaking the meat in brine for several days. Learn how to cure corned beef.
What Is a Griddle in Cooking?
What is a Griddle? In the culinary arts, a grill is a piece of cooking equipment that features a flat cooking surface with a heat source underneath.
Instant Read Thermometer
So named because it gives a temperature reading very quickly, an instant-read thermometer is an essential tool for any practitioner of the culinary arts.
Best Six-Inch Chef's Knives (Top 3 Recommendations)
Good chef's knives don't have to be long. Sometimes a shorter knife is better, especially for beginning cooks. Here's a list of the best 6-inch chef's knives.
Make Your Own!
Basic culinary arts knowledge can really help out in a pinch. In this section you'll find the secrets to making your own mayonnaise, brown sugar, sour cream, salad dressings and more. You'll be a regular culinary MacGyver!
Appetizers and Hors d'oeuvres
If you serve it before dinner or pass it around on a tray a cocktail party, this is where you'll find it.
Why Does Bread Turn Chewy When You Microwave It?
Why DOES bread get hard when you microwave it? And how can you prevent it? Is there an even better way of reheating pizza, dinner rolls or sandwiches?
Easy Homemade Grissini Breadsticks
These thin, elegant Italian breadsticks, called grissini, are perfect with dipping sauces, wrapped with prosciutto, or served with an antipasto platter.
Prosciutto and Grilled Figs: A Brief Discussion
Prosciutto pairs marvelously with fruit. Melon says beach-resort breakfast buffet. Grilled figs say Parisian wine bar at one o'clock in the morning.
What Is Chevre Cheese? - Definition & Basic Types
What is Chevre? In the culinary arts, the word Chevre refers to a type of cheese made from ... Read the definition of Chevre.
What Is Gorgonzola? - Definition and Examples
Gorgonzola is a type of Italian blue cheese. Distinguished by its blue veins and pungent flavor, Gorgonzola is used in all kinds of Italian recipes.
Focaccia - Definition in Culinary Arts
Focaccia is an Italian flat bread baked in a sheet pan with olive oil and salt as well as additional toppings. There are sweet and savory varieties.
Herbs: Culinary Glossary Definition
What are Herbs? In the culinary arts, the word herbs refers to any green or leafy part of a plant used for ... Read the definition of Herbs.
Pork Ribs: A Beginner's Guide
Here's a beginner's guide to every different type of pork ribs, including baby back ribs, spare ribs, country-style ribs, rib tips and riblets.
How to Cook a Steak
A professional chef explains how to cook a perfect steak in four simple steps.
Refreshingly Easy Ham and Melon Skewers
Pairing ham with melon is the oldest trick in the book, and that's because it just works. This refreshing appetizer is incredibly simple and yummy.
The 17th Pizza Dough Recipe You'll Ever Need
Want to make your own pizza dough? This pizza dough recipe is enough for three small pizzas, and you can make it in a food processor or stand mixer.
Resting: The Secret to Juicy Steaks
The secret to a juicy steak is letting it rest before you serve it. Read all about how to go about resting a steak.
Medium Rare: The Best Way to Cook a Steak
The best way to cook a steak is medium rare. Find out what makes medium rare steaks superior to all others, and how to cook them that way.
Grilling Steaks: Cooking at High Temperatures
When grilling steaks, you can't overemphasize the importance of getting the grill as hot as possible. Read about cooking steaks on the grill.
Preparing Steaks for the Grill
If you want to enjoy the perfect grilled steak, then read these few basic guidelines on how to get your steaks ready for the grill.
Sautéed Green Beans Recipe With Fresh Herbs
This sautéed green beans recipe goes with anything from poultry and seafood to veal, lamb or beef. Add the lemon juice at the very end, and don't be stingy, either.
Seasoning & Flavoring: Salt, Herbs, Spices and More
What's the difference between an herb and a spice? Is a
What is Iodized Salt?
What is Iodized Salt? Iodized salt is a form of table salt which has had the micronutrient iodine added to prevent a disease of the thyroid gland called goiter.
What Are Spices? - Definition & Explanation
What are spices? In the culinary arts the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient.
Save Up Your Bread to Make This Classic French Toast
Believe it or not, French toast is actually better if you make it with bread that's slightly stale. As in, exactly the bread you probably have right now.
How to Make French Fries
You can definitely make crispy french fries at home as long as you use the right kind of potatoes and fry them twice. That's right, twice.
What is Fettuccine Pasta?
Fettuccine is a type of pasta that's shaped like long flat ribbons. It's similar to tagliatelle, but a little bit narrower.
What is Bucatini Pasta?
The word bucatini refers to a type of pasta that's shaped a little bit like spaghetti, but unlike spaghetti, it features a hollow center, so it's actually shaped like a long tube.
How to Core and Seed a Bell Pepper Tutorial
Learn how to remove the core, seeds and membranes from a bell pepper without all the drama. This illustrated tutorial shows photos of every step.
How to Core and Seed a Pepper - Step 2: Slice Off the Top
If you're doing batonnets, or any other knife cut that needs to be nice and straight, these ends pieces probably won't do much good, so you can toss them, snack on them or whatever.
How to Core and Seed a Pepper - Step 3: Turn Pepper Onto Its Bottom
Looking down into the interior of the pepper, you can see that there are several ribs that attach the pepper's core to its outer shell or hull.
How to Core and Seed a Pepper - Step 4: Slice the Pepper from Top to Bottom
You're going to make a single cut from top to bottom. The photo above shows what that should look like.
How to Core and Seed a Pepper - Step 5: Sweep Your Knife Through the Inner Ribs
The idea is to sweep the blade sideways through the ribs. As you do this, the entire pepper should just unfurl itself right there on the cutting board.
How to Core and Seed a Pepper - Step 6: Remove the Core
If you do this part right, the core and all the seeds should come out all in one piece.
How to Core and Seed a Pepper - Step 7: Trim the Membranes
You can unroll the pepper so that it sits flat and then trim out those little white membranes.
How to Core and Seed a Pepper - Step 8: Voila! You've Removed the Core and Seeds from a Pepper!
There, wasn't that easy? Now that you've transformed that weird bulbous thing into a nice straight flat thing, you're ready to slice and dice it any way you like.
Cooking Beef, Pork & Other Meats - Culinary Arts Recipes and Cooking Tips
It's a meat-eater's paradise! Whether it's beef, veal, pork or lamb you'll find recipes, cooking tips and more right here.
How to Buy the BEST Ground Beef for Your Burgers
You can get quality ground beef at the supermarket, but you need to know what to look for. Pay close attention to the plastic wrap that goes over the tray.
How to Cook Ground Beef Safely & Properly
Ground beef could make you (or someone else) sick if you don't cook it properly. Read all about how to cook ground beef safely.
Bourguignon - Culinary Definition and Preparation
The word Bourguignon refers to a recipe prepared in the style of the French wine-making region of Burgundy, meaning it has been braised in red wine.
Make Your Own Pizza With (or Without) a Pizza Stone
There is something liberating about making your own pizza. And it's not all that hard to do, once you get the hang of it. It's also really fun.
Larding: Cooking Technique Definition
In the culinary arts, the word larding refers to a technique for threading strips of pork fat called lardoons into a roast of meat before cooking it.
Cook Pasta with Less Water - Minimal Water Pasta Technique
The traditional method for cooking pasta uses 6 quarts of water per pound of pasta. But you can cook pasta using less water â€” and less energy. This technique shows you how.
Cookie Recipes - All About Baking Cookies
Cookie recipes including old-fashioned chocolate chip, oatmeal, peanut butter and lots more.
Classic Sugar Cookies: Simple and Delicious
These simple, classic sugar cookies are perfect for decorating. I also offer some tips for rolling the dough so the cookies are as tender as possible.
Creamy Cauliflower Soup Recipe
This classic cauliflower soup is subtle yet quite flavorful, and it's easy to make. You can also make it with roasted cauliflower for even bigger flavor.
Fish à La Meunière (With Butter, Lemon, Parsley) Recipe
The meunière sauce, made of butter, lemon and parsley, is one of the simplest sauces there is, and it's perfect for serving with crispy sautéed fish.
What is Five Spice?
Five spice (also known as Chinese five spice) is a blend of ground spices used in Asian cooking. Learn which five spices they are, and how to make your own.
Duchesse: Definition - What are Duchesse Potatoes?
Duchesse potatoes are made by piping a smooth purée of potatoes, butter and eggs through a pastry bag into various shapes which are then baked until golden.
Steamed Mussels in White Wine
This classic recipe for steamed mussels with white wine is a quick, easy and elegant dinner. Serve with crusty bread for soaking up the sauce.
Daube: What Is it and How Is it Cooked?
Daube is a traditional stew in which a cut of meat or game (or poultry) is marinated and then braised in an earthenware pot called a daubière.
What Is Sautéeing? (Definition and Overview)
Sautéeing is a common cooking technique using a very hot pan and a small amount of fat, so the food browns and cooks quickly and evenly.
Sautéed Tilapia with Bacon and Capers
Tilapia's firm meaty flesh makes it great for sauteeing, and because it's not very
What Are Capers? - Definition & Uses
Capers are a condiment, usually pickled or sometimes salt-cured, that are made from a type of immature flower buds. They're used in all kinds of Italian recipes.
- By Category
An index of categories in the
Traditional Buttery Shortbread Wedges
This buttery shortbread is shaped into rounds then cut into wedges, so no scraps from rolling and cutting. And we use an ingredient you might not expect.
Chicken with Champagne Cream Sauce
Cooking with champagne is the ultimate luxury, and this creamy champagne sauce will transform ordinary chicken breasts into something truly memorable.
Chicken, Turkey & Other Poultry - Culinary Arts Recipes and Cooking Tips - How to Cook Chicken & Poultry
From simple, home-cooked meals to the most elegant of gourmet preparations, chicken is always right at home, making it one of the most versatile foods in the culinary world. We'll explore it all, including other poultry such as turkey, duck, goose and more.
Beef Bourguignon Recipe (Boeuf à la Bourguignon)
This classic Beef Bourguignon recipe is made by braising beef chuck in red wine with bacon. The wine helps the beef cook to tender perfection.
What Is a Capon? - Definition and Example
The term capon refers to a rooster that has been castrated at a young age, which makes its meat more tender and less gamy. Cooking a capon is very similar to cooking a chicken.
Coconut Custard Recipe for Pie Filling (And Pie Recipe)
Whether you use a store-bought crust or make your own, this coconut custard pie is a wild, tropical treat. You could even just bake it in a custard dish.
Pastry Cream Recipe
Pastry cream is a classic filling for all kinds of pastries and cakes. This vanilla pastry cream recipe is perfect for filling your cream puffs or éclairs.
How to Make Biscuits That Are Homemade, Light and Flaky
Homemade biscuits are easy to make if you know the right technique. Learn how to make perfect, flaky biscuits.
How to Cook a Ribeye Steak
The best way to cook a boneless ribeye steak is on a cast iron skillet using the 4-3-2 technique. It'll be tender, juicy, and perfectly medium rare.
Easy Slow Cooker Baby Back Ribs
These slow-cooker baby back pork ribs are perfect for when it's too hot or too cold to cook outside, or if you don't have an outdoor grill or smoker.
Removing the Membrane from Pork Ribs (Easy)
When you cook pork ribs, you need to peel away the chewy membrane from the back of the ribs. It's easy to do and takes seconds. Here's how to do it.
With the Membrane Removed, You're Ready to Season Your Ribs
Not only is it chewy, the membrane also forms a barrier against your seasonings. Removing it lets those flavors penetrate the meat, which is a good thing.
Cooking Ribs on the Grill: Tips, Tricks and Truth
Cooking ribs on the grill might not be as simple as it ought to be, but these tips will help make it easier to grill perfect, succulent pork ribs.
Memphis-Style Pork Spare Ribs on the Grill
These Memphis-style BBQ spare ribs are cooked on the grill using very low heat and no barbecue sauce, just a flavorful vinegar-based sauce called a mop.
Well-Done Steak: Just Say No!
Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.
Oven-Braised Country-Style Pork Ribs
These BBQ country-style pork ribs are slow cooked in the oven, which means you can make them in any kind of weather, and you don't even need an outdoor grill or smoker.
Graham Cracker Pie Crust
This graham cracker pie crust is perfect for all kinds of unbaked pies, like cream pies, chiffon pies and fresh strawberry pie. You can substitute chocolate graham crackers, vanilla wafers or gingersnap crumbs.
Easy Homemade Biscuits Recipe
This recipe for homemade biscuits is simple and easy. The key to making perfect biscuits is to make sure you don't overwork the dough.
Dry Rub Recipe for Pork
This super-easy dry rub recipe is perfect for pork, especially pork ribs. It would also be great for a slow-roasted pork shoulder or even pork chops.
How to Poach an Egg
Poached eggs are a popular breakfast dish, and they're healthy because they're cooked with no added fat. Learn how to poach an egg.
What is Eggs Benedict?
Eggs Benedict is a classic brunch dish featuring poached eggs and Hollandaise sauce, although these days there are many variations on the basic recipe.
Brown Rice Cooking Instructions
Brown rice takes longer to cook than regular rice, and you need to use slightly more liquid. This recipe for brown rice will show you how to do it.
French Onion Soup Recipe
With its thick crust of bubbly melted Gruyere cheese, French onion soup is one of the ultimate comfort foods. Browning the onions slowly is the key to making it.
Proper Hand Washing Technique for Cooking
Do you know how to wash your hands? Good hand washing is essential to prevent the spread of bacteria that cause food poisoning. Learn how to wash your hands.
What is Connective Tissue in Meat?
There are several types of connective tissue in meat. Some can be broken down by slow cooking, but one type will be chewy and rubbery no matter what.
What Is a Flank Steak? - Definition
Flank steak is a tough but flavorful steak from the belly section of the beef. The best way to cook it is to either braise it slowly, or grill it very quickly.
What is the Beef Round Primal Cut?
Beef round is where we get some of the tougher roasts and steaks, but they're cheap and nourishing, and if you know how to cook them they'll be fine.
What is a Side of Beef?
A side of beef is the default unit of beef, and all the primal cuts, subprimals and retail cuts the you buy at the butcher shop are derived from it.
Beef Flank - Chart of Beef Cuts
Though beef flank is often grilled, it can be tough when prepared this way. Beef flank is much better suited for braising or for making ground beef.
Beef Plate: Chart of Beef Cuts
Beef plate (also called the short plate) includes the short ribs. Beef plate contains a lot of cartilage, making it good for braising.
Slicing Meat Against the Grain
How many times have you seen a recipe that asked you to slice meat against the grain, but didn't explain what that meant? Here, at last, is the explanation.
What is Skirt Steak? (Also: Inside Vs. Outside Skirt)
Skirt steak is one of the most flavorful cuts of beef, and really nice for grilling. The key is to get the grill VERY hot and cook it as quickly as possible.
Meat, Poultry & Seafood - Culinary Arts Recipes & Cooking Tips - How to Cook Meat, Poultry & Seafood
Whether it's meat, poultry, fish or seafood, the protein item always takes center stage in the culinary arts. In this section you'll find recipes and tutorials to help you handle and prepare these products and really catapult your cooking skills.
How to Tenderize Tough Cuts of Meat
There are only three ways to tenderize tough cuts of meat, and one of them is cooking. There's also something that WON'T work, which might surprise you.
What is the Beef Sirloin?
Beef sirloin is the rear part of the beef loin primal cut, and it's where we get everything from boneless top sirloin steaks to tri-tip roasts.
What is a Sierra Steak?
Sierra steaks come from the beef chuck primal cut. They're tough but flavorful (think flank steak), and there's a couple of ways you can cook them.
What is a Ranch Steak?
Ranch steaks are moderately tender (or moderately tough, depending on how you look at it). They're also quite lean, so take care not to overcook them.
What is Top Round (aka Inside Round)?
Top round (aka inside round) is one of the subprimals of the beef round primal cut. It's lean, so don't overcook it, and be sure to slice it thinly.
What is a Denver Steak?
Denver steaks are one of more popular steaks these days. As long as they're properly trimmed and sliced by the butcher, they can be good for grilling.
Braised Lamb Shoulder Recipe (Boneless or Bone-in)
You can prepare this braised lamb shoulder recipe with a boneless, rolled and tied lamb shoulder, or a bone-in one. It serves 6 to 8 people.
Corned Beef and Cabbage Recipe
Corned beef and cabbage is a classic St. Patrick's Day recipe, but it's delicious all year round. You need a cured brisket of beef, which you can buy or cure yourself (which is pretty easy).
Braised Pork Shoulder Recipe
This pork pot roast recipe is cooked long and slow, with leeks, fennel and other aromatic vegetables, so it comes out moist, tender and succulent with a fantastic flavor.
Beef Round: Cuts of Beef Chart
Beef round gives us fairly lean cuts of beef (but also tough) which can be braised or roasted, but if you roast it, be sure to slice it thinly.
Classic Beef Pot Roast Recipe
Despite its name, pot roast is actually braised, not roasted. This pot roast recipe uses beef chuck and long, slow cooking, so it's moist, tender and succulent.
Beef Brisket: The Most Flavorful Cut of Beef?
Beef brisket is tough, moderately fatty, and packed with amazing flavor. If you're patient, you can transform it into a tender, mouthwatering feast.
Danilo's Corned Beef Sandwich Recipe
Corned beef on rye with Russian dressing and cole slaw is easily the most delicious sandwich ever created.
How to Braise Meat
Want to learn how to braise meat? With this braising recipe, you can braise beef, make braised short ribs or braised spare ribs. Read about how to braise.
Moist Heat and Dry Heat Cooking Methods
Cooking methods are divided into dry-heat cooking methods, such as roasting, sauteing and broiling, and moist-heat cooking methods, like braising, poaching or steaming.
Why Are Some Cuts of Meat So Expensive?
Meat is expensive, and the most desirable cuts of meat are REALLY expensive. But did you ever wonder why? The reason probably isn't what you thought.
Holiday Meat Safety - Thanksgiving, Easter & Passover Meat Safety Tips
Here are a few tips for proper handling and preparation of the most popular Thanksgiving, Easter and Passover meats.
Beef Cuts Chart with Descriptions and Recipes
Curious about different beef cuts like chuck, rib, loin or brisket? Here's a handy beef cuts chart along with descriptions and recipes for each one.
Beef Chuck: Chart of Beef Cuts
Beef chuck is a tough cut of meat from the shoulder, neck and upper arm, with lots of connective tissue. It's perfect for braised dishes like pot roast or beef stew.
About the Beef Rib Cut: Chart of Beef Cuts
Made from the center section of rib, beef rib is used for the traditional standing rib roast (sometimes referred to as prime rib).
Beef Brisket: Chart of Beef Cuts
Beef brisket is a tough cut of beef frequently used for making pot roast. It's also the cut of beef typically used for making corned beef.
Beef Shank: Chart of Beef Cuts
Beef shank is the leg of the animal, and is extremely tough and full of connective tissue. Beef shank is used in the traditional Italian dish osso buco.
Beef Short Loin: Chart of Beef Cuts
Beef short loin is where we get many of the most tender and desirable cuts of meat, including T-bone and Porterhouse steaks, as well as the strip loin or strip steak.
Beef Sirloin & Tenderloin: Chart of Beef Cuts
Beef sirloin is an excellent choice for roasting or barbecuing, and beef tenderloin, possibly the finest cut of beef, is where we get filet mignon.
What is a Strip Steak?
Strip steaks (aka strip loin or New York steaks) are superb â€” tender, juicy and flavorful. Here are a few tips to help you select the very best ones.
What is a Porterhouse Steak?
If you were assembling a Steak Hall of Fame, would the porterhouse be the Babe Ruth of steaks? Not even close. More like the Phil Rizzuto.
Does Marinating Tenderize Meat?
You've probably heard that marinating meat helps helps tenderize it. The truth is, it doesn't. Not even a little bit. But what DOES marinating do?
Chuck Eye Steaks: Delmonico or Not?
Chuck eye steaks are sometimes called a
Beef Chuck: Everything You Need to Know
Everything you need to know about the beef chuck primal cut, with descriptions of some of the many steaks and roasts made from it and how to cook them.
Chicken Stock Recipe With Tips
Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.
What is a Cube Steak? (Cooking Methods)
Cube steak is a cut of meat that has been run through a mechanical tenderizer, or pounded with a tenderizing mallet to create cube-shaped perforations.
Roasted Cauliflower Recipe
Roasted cauliflower is easy to make, and you'll love the caramelized, almost sweet flavor it develops while it browns in the oven.
How to Grill Vegetables
Grilling is a healthy and easy way to prepare vegetables. Learn tips for making grilled veggies like corn, eggplant, mushrooms, onions and more.
Butter sauces range from simple melted butter preparations like Beurre noisette (
Classic Shallot Butter Recipe
Shallot butter is a wonderful, pungent, buttery topping that's perfect on a grilled steak, and goes just as well with fish or veggies like asparagus.
Twitter ID List - About.com Food & Drink Guides on Twitter
Here's a list of the Twitter IDs for the About.com Food and Drink Guides. Twitter is a social networking and microblogging service that lets users communicate in snippets of 140 characters or less.
En Croute: Culinary Definition
The culinary term en croute refers to a preparation in which a food item such as beef or salmon is wrapped in pastry and then baked in the oven.
What Is a Club Steak?
The club steak is similar to a T-bone steak, but it's taken from the front part of the short loin, the part nearest the rib.
What is the Beef Short Loin?
If you love steak, chances are you love the short loin. T-bones, porterhouse and strip steaks all come from the beef short loin, and so does the tenderloin.
What Is Chateaubriand?
Chateaubriand is a small roast taken from the center of the beef tenderloin. Usually around four inches thick, it's one of the tenderest cuts of beef.
What is Beef Tenderloin?
Beef tenderloin is the most tender cut of beef, and it's highly prized (and expensive) for that reason alone. But how does it measure up flavorwise?
Hors d'Oeuvre - Definition and Examples
In the culinary arts, the word hors d'oeuvre can be used to mean an appetizer or a small bite of food served at a cocktail party. But which one is correct?
Dry Heat Cooking Methods - Culinary Arts Basic Cooking Techniques
Dry heat cooking methods include roasting, baking, broiling, grilling, sautéing and more.
Simple Tomato Cream Sauce Recipe for Pasta
This simple tomato cream sauce is perfect for any kind of pasta. Enjoy this tomato cream sauce recipe.
The 7-Bone Roast: A Classic Beef Chuck Roast
The 7-bone roast is a big, thick cut of meat from the beef chuck primal section, and it's absolutely perfect for making a classic winter pot roast.
What is a Delmonico Steak? (Answer: It's a Mystery)
The Delmonico steak is as much myth as a specific cut of steak. Find out why butchers, chefs and steak aficionados can't agree on exactly what it is.
What is the Beef Rib Primal Cut?
The beef rib primal cut is where we get some of the most tender, flavorful and desirable cuts of beef, such as ribeye steaks and of course prime rib.
Safe Outdoor Grilling & Barbecuing
Here are a few basic food safety techniques that can help you prevent foodborne illness when you're cooking outside on the grill.
Cooking With Lemons - Lemons as a Culinary Ingredient
After salt and pepper, lemon may be the most commonly used flavoring ingredient in the culinary arts. This article gives you the lowdown on lemons.
Why Does My Quinoa Taste Bitter?
If your quinoa is tasting bitter, you can blame Mother Nature, not your cooking technique. Fortunately, it's an easy problem to solve.
Grilled Strip Steak with Compound Butter
New York strip might be the very best steak there is, and serving it topped with this delicious herb butter is so good it's borderline unbelievable.
How to Make White Stock
Learn the basic procedure for making white stock, the basis for such classical sauces as the Allemande and Suprême.
Blanch: Definition - What is Blanching?
Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color.
What Is Quinoa? - Description and Uses in Culinary Arts
What is Quinoa? Quinoa is a flavorful and nutritious grain that is easy to cook and provides a complete protein. Read more about Quinoa.
Cuts of Meat - Beef, Pork and Lamb Primal Cuts
Curious about the different primal cuts of beef, pork or lamb? These diagrams show the basic cuts of meat, as well as recipes and cooking methods for each one.
Classic Eggs Benedict Recipe
Eggs Benedict is a brunch classic that is easier to make than you might guess. Seriously, making the Hollandaise is pretty simple, and poaching the eggs is a snap.
Food Poisoning Solutions (What to Do)
Millions of cases of foodborne illness, also known as food poisoning, occur each year. Most cases are preventable through proper cooking and handling of food. Find out more about preventing food poisoning in your kitchen.
Food Illness FAQ - Who Is At Risk for Food Poisoning?
Millions of cases of foodborne illness, also known as food poisoning, occur each year. Most cases are preventable through proper cooking and handling of food. Find out more about preventing food poisoning in your kitchen.
Chocolate Chip Cookies Recipe
Here's a basic chocolate chip cookie recipe that's sure to become one of your favorites. It uses semi-sweet chocolate chips and brown sugar for that old-fashioned goodness.
Easy Deviled Eggs Recipe
Deviled eggs might be simple finger food, but they can be delicious and elegant, good for parties or picnics. This deviled eggs recipe is a true classic.
Five Mother Sauces of Classical Cuisine
What are the mother sauces? There are five mother sauces in the culinary arts from which all other sauces are made. Learn to make mother sauces.
Chocolate Chip Chocolate Muffins Recipe
If you love chocolate you'll love this recipe for chocolate chip chocolate muffins. Rich, moist and chocolately, these muffins are a chocolate-lover's dream.
What Is an Induction Cooktop? - Overview & Safety
Induction cooktops use an electromagnetic field to heat up a pan while leaving the cooking surface cool to the touch and without making the kitchen hot.
All About Food Safety
Everything you need to know about food safety, causes of food spoilage and facts about food-borne bacteria and pathogens.
What Is Fleur De Sel?
Fleur de sel might be the most expensive seasoning in the world. It's harvested by hand and only forms under certain weather conditions.
Fat Comparison Chart - Culinary Arts
Which fats are highest in saturated, monounsaturated, polyunsaturated and trans fats? This reference table helps you compare
How to Make Basic Buttercream Frosting
Buttercream frosting is one of the most simple kinds of frosting for cakes or cupcakes, and it's surprisingly easy to make. Learn how to make frosting.
Moist Banana Bread Recipe
This moist banana bread recipe helps put overripe bananas, that would otherwise be destined for the garbage, to good use, making it a great recipe for anyone who likes to be frugal.
Ground Beef Safety Tips
Learn the basics of hamburger and ground beef safety including how to handle and prepare ground beef, as well as freezing and thawing techniques.
Sunday Brunch Recipes and Menu Ideas
Want some ideas to help you whip up a delicious Sunday brunch? These brunch recipes and brunch menu includes egg recipes, crispy bacon, pancakes, waffles, French toast and more.
Basic Homemade Mayonnaise Recipe
Here's an easy mayonnaise recipe you can whip up in minutes. It makes a great sandwich spread, and can also form the base for several salad dressings.
Thousand Island Dressing Recipe
These days, Thousand Island dressing is probably more popular as a sandwich spread than a salad dressing. For a real treat, try it on your next burger!
Creamy Polenta Recipe - Recipe for Polenta
Polenta is a creamy and satisfying dish that goes perfectly with beef, pork or chicken. Polenta is a traditional side dish both in the southern U.S. and in northern Italy.
Salmonella Poisoning: Symptoms, Facts and Prevention
Salmonella bacteria are the cause of most cases of food poisoning in America. Read more about salmonella and the symptoms of salmonella poisoning.
The Beef Chuck Tender: Not Tender At All
The chuck tender (sometimes called petite tender or mock tender) may be a lot of things, but tender is not one of them. Find out if it's worth buying, and how you should cook it.
What Is a La Carte?
What is a la carte? You probably hear the expression
Baked Cod With Beurre Blanc Sauce Recipe
This elegant combination of a basic white fish like cod with a simple butter-based sauce like beurre blanc is a starting point for any number of variations.
Spanish Tomato Sauce with Mushrooms Recipe
The Spanish sauce is a spicy tomato sauce made with sauteed onions, green peppers, mushrooms and garlic.
How to Poach Chicken Breasts
Poached chicken breasts are succulent and flavorful, and they don't dry out they way chicken breasts can when cooked other ways. Learn how to poach chicken breasts.
Chicken Piccata Recipe
Chicken Piccata is a classic Italian recipe that really takes all the difficulty out of cooking chicken. And the simple, tangy sauce is pretty heavenly.
Cooking Oil Smoke Points
The temperature at which any oil will start to smoke is called its smoke point. Here's a table that shows the smoke points for the most common cooking fats and oils.
How to Make Hot Chocolate
Making hot chocolate from scratch is a million times more delicious than the instant kind, and it's certainly easier than driving to the coffee bar to order it.
Easy Chocolate Chip Muffins Recipe
These simple chocolate chip muffins are easy to make and totally delicious. Enjoy this chocolate chip muffin recipe.
What is Roasting?
Roasting and baking are dry-heat cooking methods that cook with hot, dry air while browning the food's exterior, thus developing complex flavors and aromas.
Rich, Buttery Béarnaise Sauce Recipe
Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. It's incredible served with a grilled steak.
Mushroom Risotto Recipe
Mushroom risotto is one of the most delicious variations on the traditional risotto recipe. This mushroom risotto recipe is prepared by adding hot stock to arborio rice and ...
Fluffy Waffles Recipe - Culinary Arts
If you want extra fluffy waffles, the trick is to fold beaten egg whites into the batter. It's just one extra step, but it's worth it.
What Is Couscous? (Culinary Arts Definition)
What is Couscous? In the culinary arts, couscous is a dish made from granules of wheat flour usually prepared by steaming until they're light and fluffy.
Knife Sharpening 101: Use a Sharpening Steel
There are two steps to sharpening a knife. First, use a whetstone to grind a new edge onto the blade. Second, hone that edge with a sharpening steel.
How to Roast Meat
Roasting is one of the easiest ways to cook a big piece of meat, whether it's beef, pork or lamb. Learn how to roast just about any type of meat.
White Wine Sauce Recipe (With Fish Velouté & Heavy Cream)
The White Wine Sauce is made by reducing white wine and then simmering in a basic fish velouté sauce. It's an ideal accompaniment for all kinds of fish and seafood dishes.
Converting Recipe Quantities - Scaling Recipes
Scaling a recipe means adjusting it to prepare more portions, or fewer, than the recipe was originally written for. Here are the simple steps for how to do it.
Brine for Chicken and Turkey Recipe
Brining chicken, turkey and other poultry is a great way to add flavor and moisture. This easy brine recipe will show you how to brine.
What Is Chervil? - Definition & Substitute Suggestions
Chervil is a delicate culinary herb from the same family as parsley. In fact, it looks and tastes a little bit like parsley, and you could substitute parsley for chervil if that's all you have.
Mirepoix: What it Is and How to Use it
Mirepoix is a combination of chopped onions, carrots and celery, in specific proportions, used to add flavor and aroma to stocks, sauces, soups and other foods.
Sauces for Meat and Pork
These classic sauce recipes, like the mushroom sauce, red wine reduction sauce and others, can be served with meat and pork dishes, including grilled steaks, chops and roasts.
Basic Knife Cuts & Shapes: Photo Examples
Here you can see descriptions and photos of all the basic culinary arts knife cuts and shapes. Knife cuts examples include the julienne, batonnet, dice, brunoise and more.
Sea Scallops: Guide to Buying Fresh Scallops
Shopping for fresh scallops can be confusing. Learn about the different scallop sizes and why it's important to buy chemical-free or dry-packed scallops.
How to Make Brown Stock for Sauces
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat.
Evaporated Milk: Definition and Possible Uses
Evaporated milk is milk that has had about 60 percent of its water content removed by gently heating it. It has a great many culinary applications.
How To Pasteurize Eggs in the Microwave
Need pasteurized eggs for making mayonnaise, hollandaise or Caesar salad dressing? You can safely make your own in the microwave by following these steps.
What Does Florentine Mean? (Culinary Arts Definition)
The word Florentine refers to a dish cooked in the style of the Italian region of Florence. There's one key ingredient that characterizes a dish prepared in the Florentine style.
Mustard Vinaigrette Salad Dressing Recipe
This mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right.
Gorgonzola Cheese Sauce Recipe
Gorgonzola sauce is amazing served with pasta, gnocchi or even grilled steak. This Gorgonzola sauce recipe is made with cream, Gorgonzola cheese, white wine and chicken stock.
What are Cornichons?
Cornichons are small pickled gherkins (i.e. tiny little pickles) that are frequently served alongside the classic French pâté as well as steak tartare.
Quick and Easy Vegetable Stock Recipe
When making vegetable stock, you only need to simmer it for 30 to 45 minutes to extract the maximum flavor from the veggies and other aromatics.
Classic Alfredo Sauce for Pasta - Recipe
This classic Alfredo Sauce recipe is made with a few simple ingredients but the flavor will definitely impress. Serve with pasta or add cooked chicken to make Chicken Alfredo.
Basic Knife Skills for Culinary Arts
Knife skills are one of the most important parts of the culinary arts. These articles, tutorials and how-tos will help you practice your knife skills.
What is Garam Masala? Definition and Recipe
Garam masala is a blend of ground spices used extensively in Indian cuisine. It consists of anywhere from 7 to 18 different ingredients, depending on the recipe.
Herb Butter for Steak
This lemon herb butter will transform a simple grilled steak into something truly memorable. All you need is butter, lemon juice and fresh herbs.
Stock Basics: Making Stocks From Bones and Vegetables
When you're making chicken, veal or beef stock, it helps to understand all the ingredients that go into a stock and what they do. Learn all about making stock.
Fish Velouté Sauce Recipe
Velouté is one of the five mother sauces of classical cuisine. This fish velouté sauce is the basis for all kinds of great sauces for fish and seafood.
Tasty Muffin Recipes You Can Bake for Any Occasion
These five classic muffin recipes are easy and delicious and you can make them in about half an hour. Blueberry muffins, chocolate chip muffins and more.
Braising and Stewing Techniques and Tips
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.
Arborio Rice Culinary Profile
Arborio rice is a high-starch, short-grained rice used for making risotto. Cooking arborio rice releases its starch, giving risotto its creamy consistency.
Pan-Seared Brussels Sprouts Recipe
This brussels sprouts recipe is easy to prepare and they come out tasting fresh and toasty, not soggy and overcooked.
Simple Pan Sauce Recipe for Chicken, Pork or Steak
This simple pan sauce recipe is perfect for chicken, pork chops, or even steak, and you can make it in about five minutes.
What Is Thyme? - Definition & Examples in Culinary Arts
Thyme is one of the most widely used and versatile herbs in the culinary arts. It pairs well with lamb, poultry, tomatoes and lemon.
What Are Caraway Seeds (Meridian Fennel/Persian Cumin)?
Caraway seeds are a spice that comes from the fruit of a plant that's related to parsley. While not technically a seed, caraway is used in all kinds of dishes, including ...
Charcuterie: The Art of Curing and Preserving Meats
The practice of charcuterie has a long history in the culinary arts, encompassing various classical techniques for preserving meats and other foods.
Classic Corn and Crab Chowder Recipe
This classic corn and crab chowder will warm you through and through, even on the bitterest of winter days.
Creme Anglaise Recipe (Classic Vanilla Custard Sauce)
This creme anglaise recipe is simple to make, with only eggs, milk, sugar and vanilla. It's a classic vanilla custard sauce for drizzling over cakes, pies, ice cream, fruit tarts and all kinds of pastries.
Senate Bean Soup Recipe
A version of this classic bean soup recipe has been served in the U.S. Senate dining room for over 100 years. It's made with Navy beans or Great Northern beans and thickened with mashed potatoes.
Easy Scones Recipe with Dried Currants
These easy scones are buttery and flaky, with dried currants, which is simple and classic. There are endless variations on this basic scones recipe.
Cornbread Muffins Recipe
These cornbread muffins are hearty and satisfying, and you can make them with sugar or without, depending on if you like your cornbread sweet or savory.
Risotto Cakes Recipe
Risotto cakes are a great way to use leftover risotto. These risotto cakes are so good, and so easy to make, you might make risotto just for the leftovers.
Crispy Hash Browns Recipe
This simple recipe for hash browns is made from shredded potatoes that are cooked in hot butter and oil until crispy.
Flavorful, Aromatic Court Bouillon Recipe
Court bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. Learn how to prepare a simple court bouillon.
Sweet and Tangy Blueberry Scones Recipe
These blueberry scones are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too.
How Does Cooking at High Altitude Affect Recipes?
Recipes prepared at high altitudes may not turn out the same as when prepared at sea level. Learn about what makes high altitude cooking different.
Prague Powder No. 1 - Definition in Culinary Arts
Prague Powder No. 1, also known as tinted curing mixture or pink salt, is used in making cured meat products like sausages and corned beef.
What is Dredging? - Dredge (Cooking)
In cooking, the word dredge means to coat a food item in flour or breadcrumbs before cooking it. Fried and sautéed foods are often dredged. It's a good idea to season the flour or breadcrumbs for added flavor.
Turkey Club Sandwich Recipe
You haven't had a turkey club sandwich till you've had one made with your own leftover turkey instead of the usual processed turkey breast.
Provençale Tomato Sauce Recipe
The Provençale sauce is a fragrant tomato sauce made with sauteed onions, garlic, capers, olives and Herbes de Provence.
Fruit Tart Recipe with Pastry Cream Filling
This fruit tart recipe will show you how to make a beautiful, colorful fruit tart filled with luscious vanilla pastry cream and brushed with a clear apricot glaze.
Lunch Boxes and Bags: Food Safety Risks
Bringing your own lunch to school or work can present certain food safety risks. Learn the safe way to prepare bag lunches for your children or yourself.
Garlic Butter Recipe
Garlic Butter is one of my favorite compound butter variations. Try it atop a grilled steak, it's truly amazing.
White Cake Recipe
This basic white cake is made with all egg whites, which gives the cake a light, airy texture and snowy white color. Basic white cake recipe makes two 9-inch layers.
Chef's Jackets: Why Are They White?
The traditional white chef's jacket is among the most recognizable pieces of clothing in the world. But there's more to that unique design than you might think.
Spicy Hot Chocolate with Cardamom
This spicy hot chocolate has a little kick from cayenne pepper, and the secret ingredient: ground cardamom, which adds warmth, sweetness and a wonderful, exotic aroma.
Normandy Sauce for Fish and Seafood Recipe
The Normandy Sauce is a classical sauce for fish and seafood featuring chopped sautéed mushrooms and thickened with a mixture of egg yolks and heavy cream.
Classic Creamy Potato Chowder (Recipe)
This classic potato chowder is hearty and satisfying. It's made with red potatoes, although almost any firm, waxy potato will also work.
Sauces Made From Bechamel - Recipe Variations
Béchamel is one of the five
Classic Tomate Sauce Recipe - Culinary Arts
This Tomate Sauce is one of the five mother sauces of classical cuisine and the starting point for the traditional Spanish sauce, Creole sauce, Portuguese sauce or Provençale sauce.
Allemande Sauce Recipe
The Allemande Sauce (also called German Sauce) is a finished sauce made by thickening a veal velouté sauce with a mixture of egg yolks and heavy cream.
Dijon-Style Mustard Recipe
Bored with off-the-shelf mustards? It's easy to make your own mustard at home. Here's an easy mustard recipe for you to try.
Poaching, Simmering & Boiling - Moist-Heat Cooking
Poaching, simmering and boiling are three moist-heat cooking methods where food is cooked in hot water, broth, stock or wine, each at a specific temp.
Roasted Winter Vegetables Recipe
This recipe for roasted or baked winter vegetables like turnips, parsnips, carrots and squash, is a perfect side dish for roasted meats or poultry.