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Culinary Arts: Most Popular Articles

These articles are the most popular over the last month.
The Right Way to Carmelize Onions
Caramelized onions are a delicious accompaniment for burgers. The trick to caramelizing onions is cooking them slowly over low heat. Page 1 of 8.
How to Make Perfect Bacon in the Oven
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.
How to Make Perfect Scrambled Eggs
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.
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.
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.
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.
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.
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.
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.
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.
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.
Culinary Arts Food Safety Quiz
Quiz: Food Safety and Sanitation Test Your Knowledge of Food Safety and Sanitation Food safety might
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.
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.
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.
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.
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).
Try This Easy, Basic Muffin Recipe
The key to making great muffins is mixing the batter just enough to combine all the wet and dry ingredients, but without overmixing it.
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.
What Is Half and Half? (And Can You Whip It?)
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...
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.
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.
6 Sauces That Are Perfect for Pairing with...
Want some ideas for what sauce to serve with gnocchi? Here are six classic gnocchi sauces that will suit every taste.
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.
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.
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.
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.
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.
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.
How to Make Easy, Perfect Bacon in 5 Simple Steps
This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven. And wait till you see Step #2 — you might not believe your eyes!
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
What are Anaheim Peppers?
In the culinary arts, an Anaheim pepper is a mild green chili with a long, slender shape that is useful for things like stuffed peppers and canned chiles.
How to Make Basic Waffles from Scratch
This tried and true waffle recipe is perfect for brunch or other special occasions, even dessert!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
4 Simple Steps to Grill the Perfect Steak
A professional chef explains how to cook a perfect steak in four simple steps.
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.
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.
Corn Bread with Corn
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.
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.
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.
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.
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.
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.
How to Tell If Someone Has 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.
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.
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.
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.
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.
Do You Know the Secret to Perfect 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.
Savory Spinach Frittata with Bacon and Cheddar
A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, bacon and cheddar cheese.
2 Easy Methods for Poaching Chicken in Just 5...
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 Perfect Blueberry Muffins in 8...
Warm blueberry muffins fresh from the oven are absolutely heavenly. This recipe works well with either fresh or frozen blueberries.
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.
See 8 Simple Steps to Making Tomato Concass&eac...
Tomato concassé refers to tomatoes that have been peeled, seeded and roughly chopped. This illustrated tutorial shows how to make tomato concassé.
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.
How to Make Ratatouille—A Step-by-Step...
Ratatouille is a delicious, rustic vegetable stew made with eggplant, tomatoes, zucchini and peppers. This illustrated tutorial shows you, step by step, how to make Ratatouille.
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.
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.
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.
Easy, Foolproof Method for Roasting Beets
Roasted beets, with their sweet earthy flavor, are one of the great culinary pleasures and they have all kinds of uses. Learn how to roast beets.
Poblano Peppers: They're What You Want for...
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 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.
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
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.
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.
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.
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.
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.
How to Make Delicious Bearnaise Sauce
Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. It's incredible served with a grilled steak.
What Are Cornichons, and How Are They Served?
Cornichons are small pickled gherkins (i.e. tiny little pickles) that are frequently served alongside the classic French pâté as well as steak tartare.
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.
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.
Why Should You Learn the Basic Culinary Knife...
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.
Scrumptious Double-Chocolate Muffins
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.
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.
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 Lasagna with White Sauce
To make this classic lasagna, we use layers of white sauce instead of ricotta cheese, so it's rich and flavorful but not too heavy.
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.
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.
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.
5 Easy Steps to a Simple Tomato Sauce
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.
Learn How to Grill Basically Any Vegetable
Grilling is a healthy and easy way to prepare vegetables. Learn tips for making grilled veggies like corn, eggplant, mushrooms, onions and more.
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.
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.
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.
Four (or Five) Easy Ways to Cook Corn on the Cob
Here are four (or five) different ways to cook corn on the cob, including grilling, roasting and boiling. And they're all incredibly easy.
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.
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.
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.
How Is Blanching Different from Boiling or...
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 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.
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.
Is it Safe to Eat MSG?
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.
10 Essential Knife Skills Every Cook Should Learn
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 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...
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.
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.
11 Sauce Recipes to Finish Your 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.
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 ...
A Classic Alfredo Sauce 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.
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.
Fish Brine Recipe
Brining fish and seafood is a great way to add moisture and flavor. This fish brine recipe is perfect for brining salmon and other fish.
How is Gelato Different from Ice Cream?
What is Gelato? Gelato is the Italian version of ice cream and it differs from American ice cream in a few basic ... Read the definition of Gelato.
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.
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.
4 Tips for Making Perfectly Poached Fish
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.
What Type of Fish is John Dory?
John Dory is a type of white saltwater fish with a mild flavor and delicate flesh. While it is considered a delicacy, it is often used in fish and chips.
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.
Here's a Classic Cream Sauce to Try:
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.
How to Make a Basic Fish Stock
Fish stock, or fumé, is great for making fish soups, chowders and sauces. Here's a simple fish stock recipe you can prepare in about 45 minutes.
Chef, Executive Chef, Sous Chef--What's the...
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.
5 Tips to 'No Muss, No Fuss' Deep Frying
Deep-frying is a cooking method that involves submerging the food in hot, liquid fat. Learn how to deep-fry just about anything.
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.
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 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
Incredibly Easy Chocolate Chip Muffins
These simple chocolate chip muffins are easy to make and totally delicious. Enjoy this chocolate chip muffin recipe.
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.
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.
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.
Light and Fluffy Waffles Your Whole Family Will...
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.
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).
Bercy Sauce I Completes the Best Seafood Dishes
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.

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