Culinary Arts: Most Popular Articles
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.
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.
Are baking soda and baking powder the same thing? Find out what happens when you try to substitute baking soda for baking powder.
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.
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.
The key to making great muffins is mixing the batter just enough to combine all the wet and dry ingredients, but without overmixing it.
If you've never made risotto before, this basic recipe is a great place to start. This simple Italian classic is finished with butter and parmesan cheese.
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.
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.
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.
Learn how to make the perfect oil & vinegar salad dressing, also called a vinaigrette. These simple tips will help you make a great vinaigrette dressing anytime.
In the culinary arts, half and half is a dairy product with a fat content lower than light cream but higher than whole milk. If you don't have access to half and half, you could substitute...
Quiz: Food Safety and Sanitation Test Your Knowledge of Food Safety and Sanitation Food safety might
Cooking the perfect steak starts by choosing the right cut of beef. Find out what type of meat makes the best steak.
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.
Want some ideas for what sauce to serve with gnocchi? Here are six classic gnocchi sauces that will suit every taste.
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.
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.
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.
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.
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.
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.
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.
How to Chop an Onion: page 6. Flip those sections onto their sides in a little stack. Line up the straight edges so they're facing your knife.
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.
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.
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.
Consisting of parts of the neck, shoulder blade and upper arm, the pork butt, or Boston butt, is a moderately tough cut of pork with a good deal of connective tissue.
Roasted turkey breast is a great alternative to roasting a whole turkey. A turkey breast cooks much faster and is far more moist and juicy, too.
Wheat flour is the most common flour used in baking. Learn about the difference between bread flour, cake flour and all-purpose flour.
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.
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.
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.
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.
Beurre blanc is a simple butter-based emulsified sauce. This beurre blanc sauce recipe is delicious with practically any fish or seafood.
Baked potatoes are utterly delicious and they go with everything from steaks to seafood. Follow these easy steps for how to bake a potato.
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.
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.
Making clarified butter: The foam on the surface is the butter's water content boiling off. The white residue is the milk solids separating out from the butterfat and water.
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.
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.
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.
Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish. Here's a basic hollandaise sauce recipe.
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.
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.
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.
This tried and true waffle recipe is perfect for brunch or other special occasions, even dessert!
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.
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.
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.
A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, bacon and cheddar cheese.
Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes like roasted turkey and chicken, as well as many other hearty meat dishes.
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.
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.
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.
Pull tightly on both ends of the twine so that the legs come together. This illustrated tutorial shows you how to truss a chicken.
Looking for an easy and delicious pork roast recipe? This slow-roasted pork shoulder is juicy, crispy and insanely flavorful.
Spaghetti carbonara is one of the most popular Italian pasta dishes. This pasta carbonara recipe combines cream, eggs, cheese and bacon.
So you've made chicken stock. Now what? Here are 10 recipes you can make using chicken stock.
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.
The Temperature Danger Zone is a range of temperatures in which dangerous foodborne bacteria reproduce like crazy. Learn how to keep your food safe.
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.
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.
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.
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.
Cross contamination is what happens when bacteria from one food item are transferred to another, often by way of unwashed cutting boards or countertops.
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.
Making a rich, thick milkshake is easier than you think. You mostly just need to know the right ratio of ice cream to milk.
Making turkey gravy starts with broth or stock which is reduced and thickened, and then seasoned to perfection. Learn how to make a simple turkey gravy.
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.
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.
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.
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.
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.
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.
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.
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.
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.
A chart of culinary measurements to calculate equivalences between units of volume such as teaspoons, tablespoons, cups, pints, quarts.
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.
Quiz: Is it an Herb or a Spice? Test Your Knowledge About Herbs and Spices Do you know the difference
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.
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.
Slow cookers are a wonderful convenience, but anytime you're dealing with low temperatures over long time periods, food safety is a concern.
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.
This part is important. Don't pre-heat the oven. Just slide the pan of bacon into a cold oven and close the door. This tutorial will show you how to make perfect bacon in the oven. Page 5.
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.
These simple chocolate chip muffins are easy to make and totally delicious. Enjoy this chocolate chip muffin recipe.
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.
This homemade stuffing is cooked in the oven, not inside the bird, so it gets nice and crispy. You can expand on this basic stuffing recipe by adding nuts, raisins or diced apples.
What is a chef? How about a sous-chef? Or an executive chef? Here's a summary of some of the most common chef jobs and chef job descriptions and what each one means.
Overmixing pancake batter makes tough, rubbery pancakes. But what about all those lumps? Here's the trick for dealing with them without overmixing.
Believe it or not, French toast is actually better if you make it with bread that's slightly stale. Learn how to make French toast.
Gluten is a protein in wheat that gives bread and baked goods their structure. Basically, without gluten, breads, cakes and muffins wouldn't be airy and light.
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.
Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. It's incredible served with a grilled steak.
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.
These safety and food handling guidelines for preparing and storing chicken and poultry will help you avoid salmonella and other food-related bacteria.
The Mornay Sauce is a classic cheese sauce for vegetables made by enriching a standard Bechamel sauce with Gruyere and Parmesan cheese.
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.
Roasting the pork at 500°F for the first 20 minutes gives the outside a chance to brown and turn crispy and delicious. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.
Cutting boards are made of every type of material from wood and glass to plastic and acrylic. Find out which is better: wooden cutting boards or plastic.
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.
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.
MSG (monosodium glutamate) is a food additive used in Asian cooking, many packaged foods, and fast foods. In large amounts it can trigger side effects.
Now that the your knife hand knows what to do, we need to make sure your other hand does, too. Your non-knife
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.
Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.
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.
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.
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.
This chocolate chip banana bread is a delicious variation on the basic banana bread recipe. If you're looking for a slightly more decadent banana bread, this is the recipe for you.
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.
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.
Deep-frying is a cooking method that involves submerging the food in hot, liquid fat. Learn how to deep-fry just about anything.
Poblano peppers are large, mild chili peppers that are sometimes confused with ancho chiles and pasilla peppers, but they're not the same thing.
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.
If you've never roasted a chicken before, or if it's been a while since you did, this simple tutorial will walk you through all the steps.
Aioli is a tangy emulsified sauce similar to mayonnaise but made with olive oil instead of vegetable oil. A good shot of garlic gives this aioli recipe its punch.
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.
The Spanish sauce is a spicy tomato sauce made with sauteed onions, green peppers, mushrooms and garlic.
The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks.
This basic beer batter can be used for making homemade onion rings or for deep-frying fish and calamari, as well as all kinds of deep-fried vegetables.
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.
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.
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.
The secret to a juicy steak is letting it rest before you serve it. Read all about how to go about resting a steak.
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.
Sautéing is a common cooking technique, and the key to doing it is using a very hot pan and a small amount of fat, so the food browns and cooks quickly.
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat.
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.
Pumpkin bread is one of my favorite quick breads and it's a wonderful recipe to make during the autumn months. This pumpkin loaf recipe can be made with fresh or canned pumpkin puree and there's also a little bit of buttermilk.
What is Bisque? While it's popular these days to call any thick, creamy soup a bisque, traditionally the only kind of soup that could be considered a bisque is one that was made with ...
The Bercy sauce is a finished sauce for fish and seafood dishes that is made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.
Fish can be delicate, and poaching is a great technique for cooking it because it cooks gently and the fish won't dry out. Learn how to poach fish.
When making beef stock, you'll roast the bones in a 400 degree oven for half an hour. They should be moderately browned by this point. Page 2.
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.
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).
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.
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.
There's no sandwich more delicious than corned beef and cole slaw on rye bread with Russian dressing. Find out how to make your own Russian Dressing!
Consommé is a strong, clear soup that resembles stock or broth but is different in a few important ways, including... Read more about consommé.
Trying to find out if plastic cutting boards are really better than wood? The answer is a no-brainer. Get the facts about wood and plastic cutting boards.
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.
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.
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.
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.
Heat transfer is the process by which we get food hot. The two main methods of heat transfer are convection and conduction.
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.
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.