Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.
How to Cook Tofu! All our go-to ways to prepare tofu: baked, crispy, sautéed, fried, and scrambled. Perfect for a variety of meals. YUM!
The microwave isn’t typically an appliance associated with making homemade bread. And while we won’t be using it for baking bread any time soon, it just might be your ticket to speeding up the proofing process. While professional bakers typically turn to proof boxes or dough proofers to create a warm, humid environment to encourage fermentation of the dough in yeast breads, that isn’t exactly an option for home cooks.
I am a slow-cooker convert. Growing up, I thought the only thing you could do with a slow cooker was make beef stew and chili. It was good beef stew, but I never understood the point of buying a single appliance for the two recipes we only ever used it for. I’m happy to say I was so wrong. A slow cooker is one of the most versatile appliances in the kitchen. Pot roast? Check. Delicious sloppy joes? Check. Chicken tacos? Yes! Even bread? You get where this is going.
Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.
You don’t need to come up with a Plan B if you don’t have (or want!) wine for a new recipe. There are plenty of accessible substitutes. The trick is knowing how to match the purpose and flavor of the wine in your recipe. When a recipe calls
So many people find cooking tofu tricky, but really it can be so easy - just use my secret trick for crispy, chewy tofu every time!
One of our favorite ways to make stuffed peppers—with hearty lamb, orzo, and halloumi cheese. Twice-roasting the peppers adds great flavor to this recipe.
It does a whole lot more than make incredibly flaky pie crust.
An easier route to golden-brown onions.
The dishes never stop. There's no such thing as enough produce. And, seriously, it's okay if your meals aren't perfect.
Go beyond soups and use your jar of Better than Bouillon to amp up your cooking with nearly every meal you make.
This simple, revolutionary recipe will change how you fry eggs (and how you think about cooking other ingredients, too), thanks to the duo behind Ideas in Food.
Since many of us dont typically have or use heavy whipping cream, we may need to identify a substitute rather than run to the store. This is a guide about substitute for heavy whipping cream.
Discover how this classic oven method can be used to quickly cook meats, poultry, seafood, and (even more surprisingly) vegetables and fruits.
Stir-fried vegetables is one of the fastest, easiest, tastiest dishes to make when you’re in a mood for Asian dish but don’t want to order takeout. Take a look at your fridge, and you may find some leftover vegetables that you still need to use. To ensure the vegetables retain their crunch when you stir-fry them, cookbook author Grace Young shares tips on how to do a basic stir-fry. The technique for a vegetable stir-fry is the same no matter which vegetables you use.
If you have heavy cream, you can make butter.
Freezing peaches with a little lemon juice instead of sugar or syrup allows their sweet, juicy flavor to shine.
Head to the fridge and grab the butter and a small saucepan, and read on for how to make the sauce that might just change how you cook this fall.
Learn the easiest way to freeze mashed potatoes when you make too much, and the best ways to reheat them using the stove top, microwave and slow cooker.
& how to thaw yogurt when you're ready for it
I took a trip to Parma, Italy to learn how Parmigiano Reggiano is made. It forever changed the way I shop for Parmesan cheese.
It really couldn't be easier.
Liquid aminos are exactly what they sound like: concentrated amino acids derived from soybeans. They taste like soy sauce, with very slight distinctions. Liquid aminos are distinctly rich in umami, that meaty and savory fifth taste and can be used anywhere you'd use soy sauce.
Learn when to use parchment paper vs. wax paper vs. aluminum foil. Follow these expert tips for choosing the best paper when cooking or wrapping food.
Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.
Tender beef stew made in the Instant Pot in less than an hour.
