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Culinary Arts: Most Popular Articles

These articles are the most popular over the last month.
3 Bad Ways (and 1 Good) to Defrost a Frozen...
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.
Do You Know the Secret to Making Perfect...
To make perfect scrambled eggs, you want to whip a lot of air into the eggs. Learn to make light, fluffy scrambled eggs using this easy technique.
How to Make Perfect Bacon in the Oven; Plus,...
Want to make perfect crispy bacon without all the mess? Baking it slowly and gently in the oven is the simplest, most foolproof way to cook bacon.
Simple Homemade Stuffing Recipe (Baked in the...
This homemade stuffing is cooked in the oven, not inside the bird, so it gets nice and crispy. And the fresh sage gives this recipe a yummy, autumnal flavor.
What Are the 5 Mother Sauces of Classical...
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.
How to Roast a Moist and Juicy Turkey Breast
Roasted turkey breast is a great alternative to roasting a whole turkey. It cooks much faster (like about an hour) and is far more moist and juicy, too.
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.
How to Make a Basic Roux
Roux is probably the most common sauce thickener in the culinary arts. Usually it's made with just butter and flour, and it's super easy to make.
Make Perfect Hard Boiled Eggs with This Simple...
Do you want perfect hard boiled eggs AND want to be able to peel them easily? Here's what you need to know, and the technique for how to do it.
Culinary Arts Food Safety Quiz
Quiz: Food Safety and Sanitation Test Your Knowledge of Food Safety and Sanitation Food safety might
The Closed-Oven Method for Perfect Prime Rib...
This prime rib roast recipe requires a little bit of math to calculate the cooking time, but it's easy and will give you perfect medium-rare prime rib.
How to Make Amazing Gravy to Serve with Roasted...
Making a sensational gravy on Thanksgiving (or any other time) is a simple way to establish that you more or less know what you're doing in the kitchen.
7 Sauces That Are Perfect for Pairing with...
Want some ideas for sauces to serve with your homemade (or store-bought) gnocchi? These seven sauces pair perfectly with gnocchi, without overpowering.
Roasted Pork Loin: A Recipe for Perfection
This simple roast pork loin recipe is seasoned with an aromatic herb and garlic rub and then roasted to perfection. See how to roast this juicy, tender pork loin.
Culinary Arts - Search Results
Having trouble? Here are some helpful suggestions: Check your spelling. Avoid punctuation, and make sure
How to Cook Traditional Prime Rib Roast
This prime rib roast is cooked by the traditional method of roasting on high and then finishing at a lower temperature for a perfect medium rare.
Reference Chart for Cuts of Beef
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.
3 Simple Steps to Prep Your Steak 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.
4 Delicious Recipes for Perfectly Roasted Prime...
Here are four different techniques for cooking a perfect prime rib roast, which is a tender, succulent beef roast that's great for holidays and other special occasions.
Say Goodbye to Dry, Flavorless Pork Chops
The perfect pork chop is an inch thick, seared on the stovetop to a lovely golden brown, then finished in the oven. Learn how to cook pork chops.
Try Brining to Add Flavor and Keep Your Poultry...
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.
How to Thicken Your Sauce Using Cornstarch
To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid.
Baking Soda and Baking Powder: What's the...
Are baking soda and baking powder the same thing? Find out what happens when you try to substitute baking soda for baking powder.
How to Make Basic Cornbread
This easy cornbread recipe is slightly sweet and it's great with soup or chili, or for breakfast. This basic cornbread can be modified in all kinds of ways.
How to Make Clarified Butter
Clarified butter is great for sautéeing and making sauces, and it also keeps longer than regular butter. This tutorial will show you how to make it.
Corn Bread Recipe With Sweet Corn (Fresh or...
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.
Slow-Roast Your Prime Rib Roast to Delicious...
This prime rib roast is first browned on the stovetop and then slow-roasted at a low temperature. The result is succulent, juicy and perfectly medium-rare.
7 Tips for Cooking a Turkey
What's the best way to roast a turkey? Should you roast a turkey breast or a whole turkey? And what about deep-frying? Here's everything you need to know about cooking a turkey.
The Poultry Paradox: Why Roasted Turkey Will...
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Cooking Pork: You're Doing It Wrong!
For years people learned that the way to cook pork was to overcook it. But new guidelines mean we can serve pork that's tender, juicy and flavorful and still perfectly safe.
Cuts of Pork: Pig Diagram and Pork Chart
This pig diagram shows where the various cuts of pork come from, along with a description and some helpful cooking tips for each one.
This is the Safest, Quickest Way to Chop an Onion
Learn how to chop an onion the fast, easy and safe way. This tutorial shows photos of every step so you can chop an onion without cutting yourself.
What Is Half and Half? (And Can You Whip It?)
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.
Easy, Basic Muffin Recipe: Because Sometimes...
This muffin recipe is perfect for when you want something simple, or as a starting point for adding nuts, blueberries, chocolate chips or whatever.
8 Classic Sauce Recipes for Your Favorite...
These classic sauces, like the Hollandaise Sauce, Normandy Sauce and others, can be served with fish and seafood dishes, including seared sea scallops, grilled salmon and more.
Risotto Recipe for Beginners
If you've never made risotto before, this easy recipe is a great place to start. This simple Italian classic is finished with butter and parmesan cheese.
Start Spreading the News: You DON'T Have to...
If you always thought you had to keep your butter in the fridge because you were concerned about food poisoning, your life's about to get a LOT easier.
How (and When) to Glaze a Baked Ham
Everything you need to know about glazing a ham, including when to apply the glaze, along with a few simple ham glaze recipes.
7 Tips to Help You Make the Perfect Vinaigrette
Making your own vinaigrette is one of the most basic skills in the culinary arts. These simple tips will show you how to do it (and save a lot of money).
Mirepoix: The Trinity of Aromatic Vegetables
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.
How to Make a Slow Roasted Pork Shoulder
This slow-roasted pork shoulder is juicy, crispy and insanely flavorful. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.
Make a Perfect Flaky Pie Crust with This Basic...
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.
Creamy Homemade Risotto Is Easier Than You Think
This tutorial shows you how to make risotto, with photos of every step. Once you learn the risotto method, you'll be able to make all kinds of risotto recipes.
Quiz: Is it an Herb or a Spice?
Quiz: Is it an Herb or a Spice? Test Your Knowledge About Herbs and Spices Do you know the difference
What is a Capon (Interesting Fact) and How is...
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.
Hollandaise Sauce: A Guide for Beginners
If you've never made Hollandaise sauce before, don't worry. It might seem intimidating, but it's actually quite simple if you use this technique.
Fluffy Homemade Vanilla Cake Recipe
This vanilla cake is made using the creaming method, which gives the cake a light and fluffy texture. For the best vanilla flavor and aroma, use pure vanilla extract.
5 Steps to Traditional Mashed Sweet Potatoes
Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes like roasted turkey and chicken, as well as many other hearty meat dishes.
Do You Know How to Cook a Steak to Medium-Rare...
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.
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 Cardamom?
Cardamom is one of the most expensive spices in the world, but you usually only need a little bit. It comes in various forms, and you can use it in seed form, ground, or even use the whole pods.
5 Tips for Making Perfect Pan-Seared Scallops
Pan-seared scallops are easy to make if you know the right technique. It helps to prepare them for the pan just right, and not cook them too long.
Learn How to Make Béchamel Sauce, One of...
Béchamel is a basic white sauce that you can season and use as-is, or expand on it to make all sorts of other creamy, cheesy sauces.
6 Steps to a Simple Au Jus for Prime Rib
This easy au jus recipe is perfect for roasted beef recipes like prime rib. You can also modify the au jus to serve with roasted chicken, lamb or veal.
How to Make Pancakes From Scratch
This easy pancake recipe is pretty foolproof, and you can whip up a batch in just a few minutes. And avoid the most common pancake mistake people make.
3 Simple Steps to a Basic Demi-Glace
Demi-glace is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace (or demi-glaze) is made by reducing a mixture of half basic brown sauce and half brown stock.
How to Brine and Herb Roast a Whole 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.
Confit: Meat Cooked and Preserved in its Own Fat
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.
What's the Difference Between Cooking with 'Dry...
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.
See These 10 Steps to Identifying Cuts of Lamb
Curious about cuts of lamb like the leg, loin, shoulder or rack? Here's a chart of the lamb meat cuts with descriptions and recipes for each one.
Learn How to Make Espagnole Sauce, One of the 5...
Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for making the traditional demi-glace.
How to Make Cranberry Sauce from Cranberries
This fresh cranberry sauce recipe is so easy and delicious, you'll never use the canned stuff again.
Learn How to Make Velouté, One of the 5...
The chicken velouté is one of the most versatile sauces in the culinary arts. Made from chicken stock, it's the basis for the classic Suprême sauce and many others.
You've Never Seen THIS Technique for Making...
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.
What Dishes Does Chervil Work Best In?
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.
Are You Choosing the Best Cut of Beef for Your...
Cooking the perfect steak starts by choosing the right cut of beef. Find out what type of meat makes the best steak.
Dry-Heat Cooking: High Temperatures, Big Flavors
Dry-heat cooking involves temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables and baked goods that in turn develops complex flavors and aromas.
How to Easily Adjust a Recipe for the Number of...
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.
Simple Cinnamon Streusel Topping
This streusel topping is a great way to spruce up your homemade muffins, pies or coffee cakes, and you can mix it up in just a few seconds.
6 Types of Flour and What You Should Bake with...
Wheat flour is the most common flour used in baking. Learn about the difference between bread flour, cake flour and all-purpose flour.
5 Cake Recipes: Sponge, Chocolate, Red Velvet,...
The thing about baking a cake from scratch is that it's not really any harder than using boxed cake mix. These classic cake recipes are perfect for birthdays and other special occasions.
The Best Way to Avoid Cutting Board Cross-Conta...
Color-coded cutting boards for different ingredients can help prevent cross-contamination in the kitchen. Find out how to use color-coded cutting boards for food safety.
How to Cook Rice in the Oven (and Keep Your...
Cooking rice in the oven is convenient and easy. It frees up your stovetop, and it only takes a few minutes longer. See how to bake rice in the oven.
Easily Convert Culinary Measurements with This...
A chart of culinary measurements to calculate equivalences between units of volume such as teaspoons, tablespoons, cups, pints, quarts.
6 Tips for Making a Perfect Cheesecake:
Making cheesecake can be tricky, as it can sometimes crack, or turn out gummy or misshapen. Here are some tips to ensure a perfect cheesecake.
Never Buy Canned Again: How to Make Fresh...
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 Cut Butter Into Flour, Step-by-Step
How to Cut in Butter Often a recipe will call for you to "cut in" butter or shortening — usually when
What Are Capers? - Culinary 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.
How to Make Your Own Mayonnaise
This tutorial will demonstrate how to make mayonnaise, with photos and instructions for each step along the way. You'll have your own homemade mayonnaise in a just a few minutes.
How to Truss a Chicken
Trussing a chicken involves tying it with kitchen twine so that it cooks evenly. This illustrated tutorial shows you how to truss a chicken.
This Prime Rib is Basically Roasted in Reverse
Unlike most prime rib recipes, this one involves slow-roasting the meat at a low temperature, and then searing it at a high temperature right before serving it.
The Secret to Making Perfect Mashed Potatoes
A professional chef explains how to make mashed potatoes from start to finish. Your mashed potatoes will come out fluffy and delicious every time.
7 Steps to Getting Over Your Fear of Making...
Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish. Here's a basic hollandaise sauce recipe.
What Is in Evaporated Milk?
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 Grind Your Own Meat
Grinding meat is easy to do, and when grind your own meat at home, you'll know exactly what's in it. This illustrated tutorial shows you how to grind meat.
How to Use a Chef's Knife
Learn the right way to hold a chef's knife and how to grip the food you're cutting so that you don't cut yourself.
How to Make Perfect, Crispy 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.
How to Make Basic Waffles from Scratch
This tried and true waffle recipe is perfect for brunch or other special occasions, even dessert!
Spicy, Sweet, and Succulent Slow-Roasted Pork...
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.
Keep Your Kitchen Smoke-Free: Choose the Best...
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.
Super Simple Oil and Vinegar Salad Dressing
This simple oil & vinegar salad dressing is also called a basic vinaigrette or basic French dressing. Variations include Italian dressing, mustard vinaigrette, herbed vinaigrette and more.
What Exactly is Hominy?
What is Hominy? Hominy is a type of corn (or maize) that has been soaked in an alkali solution which causes it to puff up to twice its normal size.
Why No One Really Knows What a Delmonico Steak Is
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.
Easy, Classic Mornay Cheese Sauce
The Mornay Sauce is a classic cheese sauce for vegetables made by enriching a standard Bechamel sauce with Gruyere and Parmesan cheese.
Keeping Your Family Healthy: How to Safely...
These safety and food handling guidelines for preparing and storing chicken and poultry will help you avoid salmonella and other food-related bacteria.
4 Tips for Roasting Big Cuts of 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.
Basic Beurre Blanc Sauce—Perfect for Fish...
Beurre blanc is a simple butter-based emulsified sauce. This beurre blanc sauce recipe is delicious with practically any fish or seafood.
Is Simmering Just Cooking a Dish on Low Heat?...
Simmering is a culinary technique where food is cooked in liquid within a specific temperature range and with bubbles forming and gently rising to the surface but not at a full rolling boil.
What Is a Culinary Emulsion?
In the culinary arts, an emulsion is a mixture of two liquids that wouldn't ordinarily mix, like oil and vinegar. Learn how to stabilize an emulsified sauce.
Are You Seasoning Your Steaks the Right Way?
The key to seasoning a steak for grilling is to use a generous amount of Kosher salt and freshly ground black pepper. Read about seasoning a steak for the grill.
Easy, Moist Banana Bread
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.
10 Delicious Ways to Use Chicken Stock
So you've made chicken stock. Now what? Here are 10 recipes you can make using chicken stock.
Savory Spinach Frittata with 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.
What Is Garlic? Is it an Herb, a Spice or...?
What is Garlic? One of the most important ingredients in all of the culinary arts, garlic nevertheless seems to defy description. Intensely and uniquely flavorful and aromatic, garlic is used in virtually ...
What is Prime Rib and How Is it Cooked?
What is Prime Rib? Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices.
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.
How to Avoid Kitchen Cross Contamination
Cross contamination is what happens when bacteria from one food item are transferred to another, often by way of unwashed cutting boards or countertops.
Are the Health Concerns About Nitrates...
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.
Do You Know What an Ancho Chili Pepper Is?
What is an ancho chili? In the culinary arts, ancho is a type of dried chili pepper that is popular in ... Read the definition of ancho.
What Does IQF Mean?
What is IQF? In the culinary arts, the term IQF stands for individually quick frozen, and describes a process where food is frozen in such a way that it is...
4 Simple Tips to the Perfect Baked Potato
Baked potatoes are utterly delicious and they go with everything from steaks to seafood. Follow these easy steps for how to bake a potato.
What Does the Term Florentine Mean in Cooking?
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.
3 Helpful Tips to Sharpening Your Knives with a...
Learn how to sharpen a knife with a whetstone. A whetstone is the best way to sharpen a chef's knife or kitchen knife. Using a whetstone takes some practice, but you'll save time and money doing it yourself.
Are You Preventing Bacteria from Growing on...
The Temperature Danger Zone is a range of temperatures in which dangerous foodborne bacteria reproduce like crazy. Learn how to keep your food safe.
Make Perfect Juicy Pork Chops with This Easy...
For perfect pork chops, sear then in a very hot pan and then finish cooking them in the oven. This recipe will give you juicy and tender pork chops every time.
Make a Great Demi-Glace in Half the Time
This demi-glace shortcut recipe will save you about 8 hours in the kitchen. The secret? It's made with store-bought beef stock (or broth).
How to Make Homemade Biscuits That Are Light...
Homemade biscuits are easy to make if you know the right technique. Learn how to make perfect, flaky biscuits.
Braise Meat to Keep it Tender and Succulent
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.
9 Steps to a Delicious Roast Leg of Lamb
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.
Save Up Your Bread to Make This Classic French...
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.
What You Need to Know BEFORE You Buy Fresh...
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.
Are Your Kitchen Knives as Sharp as They Should...
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.
Get the Best Results from Moist-Heat Cooking...
Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid — whether it's steam, water, stock, wine or something else.
The Basics of Making Stock: Bones, 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.
7 Tips to Prep and Roast a Leg of Lamb
Roasting a leg of lamb is a simple process. The main thing is making sure that the roast cooks evenly. See how to roast a leg of lamb.
Use This Technique for the Perfect Grilled Steak
When grilling steaks, you can't overemphasize the importance of getting the grill as hot as possible. Read about cooking steaks on the grill.
5 Things You Should Know about Induction Cooktops
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.
What's the Difference Between Consommé...
Consommé is a strong, clear soup that resembles stock or broth but is different in a few important ways, including... Read more about consommé.
12 Steps to Make Brown Stock
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat.
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 Is Confectioners Sugar and How Is It Used?
Confectioners sugar is a type of sugar that dissolves easily and is used for sweetening and decorating candies and desserts. You can even make your own.
How Does a Brisket Become Corned Beef?
What is Corned Beef? In the culinary arts, corned beef is made by curing a brisket of beef in brine with ... Read the definition of Corned Beef.
How to Make a Classic Beef Pot Roast
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.
Is Chili Powder the Same as Cayenne Pepper?
Chili powder is a blend of dried chiles, herbs and spices. Find out what's in chili powder and what ingredients to use as a chili powder substitute.
Just One Minute to Make Your Own Easy Baking...
You can make your own baking powder by combining baking soda with cream of tartar. Learn the exact formula for making your own baking powder.
You Deserve this Creamy Spaghetti Carbonara at...
Spaghetti carbonara is one of the most popular Italian pasta dishes. This pasta carbonara recipe combines cream, eggs, cheese and bacon.
Classic Deviled Eggs: Great for Parties or...
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.
Easy Homemade Baking Powder Biscuits
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.
What Is an Egg Wash and When Should You Use One?
In the culinary arts, egg wash is brushed on pastries and pies before baking to give them a golden, shiny glaze. Learn how to make a simple egg wash.
To Make a Perfect Milkshake, Avoid This One...
Making a rich, thick milkshake is easier than you think. You mostly just need to know the right ratio of ice cream to milk.
This Eggs Benedict Recipe is a Brunch Classic
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.
Peach Pie Recipe
I feel guilty making peach pie from fresh summer peaches. So instead I use frozen peaches, and the pie is amazing, and I can have it all year round.
7 Basic Parts of a Chef's Knife
A chef's knife is more than just a blade and a handle. Learn about the different parts of a chef's knife, including the tang, bolster, heel, rivets and more.
Where Does Dijon Mustard Get its Name?
Dijon mustard is a type of prepared mustard from the French region of Dijon, or made in the Dijon style, usually featuring white wine, plus salt and other spices.
Learn How to Give Any Food a Crispy Coating
This tutorial demonstrates the standard breading procedure, a three-step process for coating foods in a crispy breading before frying.
The Perfect Accompaniment for Leg of Lamb: Mint...
This easy mint sauce is perfect for lamb and you can make it in just a few minutes. It's much superior to mint jelly from a jar.
How to Prevent Milk from Curdling When You Cook...
Some sauces and soups are made with milk, and milk can curdle if you're not careful when you heat it. Learn how to prevent milk from curdling when you cook it.
Find Out the 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.
How to Make an Easy White Wine Sauce
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.
Photo Gallery of Basic Culinary Arts Knife Cuts
Want to see examples of all the basic culinary arts knife cuts and shapes? Check out this photo gallery of the common culinary knife cuts.

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