Kitchen Tools

When done right, a charcuterie board is a thing of beauty. It is full of meat and cheese but lacks crackers, since nobody thought ahead … Read more

  The calculator builds in a service factor that suggests holding back a portion of meat chilled until halfway through the event if your party … Read more

Rice isn’t pearl barley. Pearl barley’s got some chutzpah. Even after cooking it all the way through, its core remains bouncy-chewy because it hasn’t had … Read more

Have you ever experienced a flat cardboard-flavored chili? Panic sets in; what can be done? Tossing in some more salt doesn’t work; that’s an adjustment … Read more

The beginning of most all Turkey Day catastrophes is a hunch. Fill a bucket, fill it with water, throw some salt from bag, cross fingers … Read more

When it comes to charcuterie, most folks is as chaotic as their vacation packing skills. Sure, you have a bunch of cheese because, hey, it’s … Read more

Now imagine yourself having run out of food while your guests has barely finished their initial glasses of wine. Uh-oh, they’re perplexed. There’s no more … Read more

At backyard barbeques, there’s usually an acid issue: Something about throwing some meat on the grill turns steaks from a good idea to an impossible … Read more

For many home cooks, the act of seasoning falls on a scale: “just enough” (or “too little”) versus “too much.” But it’s realy about perception … Read more