Kitchen Tools

Artichokes make you nervous because they seem complicated to cook. They makes you think you are getting something fancy, so you purchase them, but then … Read more

There was a time when Brussels sprouts got their bad rap: They were over-boiled and often had an off taste (either sulfurous or mushy). No … Read more

When judging a head of cauliflower as done, use stems instead of florets: The stems will stay stubbornly hard while the curds, once cooked, will … Read more

At each backyard barbeque there’s a particular instant: The grilling chef stands motionless. They look down at their coals, their faces filled with terror. They … Read more

Even with just-right-looking tops, inside may be mush. Why? Usually, it’s about thickness and density of steam, not your timing. Zucchini will get watery if … Read more

A steak dinner isn’t determined by how much salt you add… Although you should of add plenty. It’s also not decided on by whether you … Read more

Unlike other recipes that use specific timers regardless of heat, weight, or moisture, chicken drumstick are different. If you take them out, they might look … Read more

Then it hits: 40-minutes ‘til company arrives and the chicken has been sitting in the refrigerator. Will it reach doneness in another 20 minutes? Better … Read more

It’s Tuesday night; you want dinner fast and you want it to taste like something a chef made. Rubbery? No, thank you. You pull some … Read more