Cooking Chart

Probably you began with the jalapeño, moving to the serrano if your tolerance has allowed. But then came those super-hots, the ones that make a … Read more

Then there’s pulling a loaf from the oven only to discover that it’s flat as a pancake; a solid brick in its center. Youve been … Read more

Sometimes you’ll taste some guacamole that’s just okay, then your tongue starts to burn. What? You didn’t even bite into a habanero. You probably bit … Read more

To know whether or not your egg is still viable, you could do a quick water test. The science behind this one are pretty cool. … Read more

We’ve all done it, burned a cake, made tough-as-boulders cookies. What’s most frustrating? If you’re measuring by volume (instead of weight), it usually has something … Read more

Understanding which cuts comes from which part of the animal makes shopping for beef a lot easier. Each cut has its origin in one of … Read more

You likely have at least three types of vinegar in your cupboard. There is a clear variety for pickling cucumbers. There is an amber-colored version … Read more

Walk down the supermarket meat aisle and you’ll find a lot of confusing labels. One says chuck roast; another says short ribs. They both comes … Read more

When a pepper is described as having a slow burn lasting several hours it feels like an exaggeration designed to scare off the weak-willed. But … Read more