Is it okay to use salted butter in baking?

August 2, 2019 by
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I read a Twitter thread the other day in which the writer unleashed a tirade of complaints about recipe requirements, including a rant against unsalted butter, which he called "trash." It is obvious that he prefers baking with salted butter, but most bakers disagree. But does using salted butter in place of unsalted really make a difference? The answer is...maybe. … read more

Pop goes the…sorghum?

August 1, 2019 by
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Even with my good-sized cookbook collection and the entire EYB online recipe database at my fingertips, occasionally I run out of inspiration for the somewhat embarrassing number of grains that reside in my pantry. This is especially true for some of the more obscure items - there are not many options for purple barley, for instance. That's why I immediately… read more

How to take the heat and stay in the kitchen

July 25, 2019 by
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My kitchen is in the southwest corner of the house and has a large window that overlooks our lawn and flower garden. During the spring and fall I have a gorgeous vista to take in as I chop vegetables or mix a cake batter. In the winter, the view is not as lovely although the tons of natural light that… read more

Substitutes save the day

July 6, 2019 by
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Has the following scenario ever happened to you? In the middle of measuring ingredients to make a cake, pie, or batch of cookies, you realize that you are out of one of the key ingredients: cornstarch, baking powder, baking soda, or something else that you could have sworn you had in stock. When this happens, you can be stuck -… read more

The latest garlic peeling hack makes the rounds

June 18, 2019 by
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Perhaps you have already seen the mesmerizing video - a pair of hands, a sharp knife, a few twists, and an entire head of garlic peeled as easy as 1-2-3. This is the latest garlic peeling trick circulating on social media, following other hacks such as the two metal bowls method, the microwave method, and the high pressure air hose… read more

Take your knife skills to the next level

May 24, 2019 by
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I don't know about you, but I could always use a little help with my knife skills, especially on how to get them sharp and keep them that way. That is why I immediately clicked on Food52's recent post about a knife sharpening demonstration video from none other than Jacques Pépin.  The video is as much a demonstration of proper… read more

The best tool for folding isn’t a spatula

April 22, 2019 by
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During a binge-watching session of the Canadian comedy Schitt's Creek, I found myself chuckling over a scene between Moira Rose (played by Catherine O'Hara) and her son David (Daniel Levy). In the scene, the Roses (down on their luck millionaires) were attempting to make dinner themselves for the first time in years. They were following a recipe but struggled with… read more

Troubleshooting your Instant Pot

February 28, 2019 by
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There's nothing more satisfying than getting a new kitchen appliance and putting it through its paces. On the flip side, there are few things as frustrating as having said appliance stop working properly or quit in the middle of a critical task. One of the most popular appliances on the market, the Instant Pot, has garnered legions of fans worldwide… read more

Spice support: ras el hanout

February 24, 2019 by
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Over the centuries, signature spice blends have been developed in regions the world over. Most of these blends started with combining herbs and spices that grew in the local area, but after the development of the spice trade routes, people began incorporating flavors from farther away into the blends. One blend that has garnered a following far outside of its… read more

Spice support: Ottolenghi’s pantry essentials

February 15, 2019 by
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Usually in our Spice Support columns we focus on a particular spice, diving deep into its history and culinary uses. Today we are taking a broader approach, and talking about your overall spice collection. Some of us have a limited selection of pantry staples like cinnamon, black pepper, and a few assorted herbs, while others have a sprawling assortment of… read more

Avoid these roux mistakes

February 10, 2019 by
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Roux is the backbone of many sauces, soups, gravies, and stews from bechamel to gumbo. Although its components couldn't be simpler - just fat and flour - there are many ways that roux can go all wrong. If you have had some roux disasters (I know I have), brush up on your technique with Food & Wine's tips for making… read more

Spice support: allspice

February 8, 2019 by
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The appropriately-named flavoring agent allspice is extremely versatile in the kitchen, at once familiar and exotic. Most of us are familiar with its use in the sweet side of the kitchen as part of a melange of spices used in pumpkin pie, gingerbread, and other sweets, but allspice is at home in savory dishes too as indexed magazine Saveur explains. … read more

Nigella Lawson celebrates home cooking

December 12, 2018 by
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It's always a delight to hear from our favorite authors, especially those as charming as Nigella Lawson. Recently she sat down with Francis Lam of The Splendid Table to discuss several topics ranging from the definition of a pudding to her life in food to her views on home cooking. Part of the reason Nigella has remained popular in over 20… read more

If at first you don’t fricasse, fry, fry again

December 8, 2018 by
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My husband and I don't always see eye-to-eye on food, but there is one thing we do agree upon: almost every type of food benefits from being deep fried. While deep frying foods can be daunting - with a bubbling pot of hot oil there are many things that could go wrong - if you follow a few simple rules,… read more

Getting to the bottom of pie

November 13, 2018 by
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Between a coworker picking my brain for Thanksgiving pie ideas and Jenny's wonderful post about the Sister Pie promotion, today left me with pie on my mind. Of all the components of a holiday meal, pie may be the one that strikes the most fear in the hearts of home cooks. People who will tackle a complicated, multi-component entree or… read more

The case for not lining your sheet pan

November 6, 2018 by
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When you pull out a sheet pan to make cookies, you probably line it with parchment or foil to keep the delicate items from sticking. So it makes sense to do the same when you are roasting meat or vegetables too, right? Perhaps not, says Anna Stockwell at Epicurious. She makes the case for not lining your sheet pan.  As… read more

How to fix a stuck Bundt cake

October 23, 2018 by
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With all of the gorgeous Bundt pan designs available now, it's never been easier to create a stunning cake without a ton of work. Usually if you grease and flour your pan according to the instructions, the cake will slide right out and all you have left to do is slice and serve. Sometimes, however, despite your best efforts the… read more

Find ways to use leftover Easter eggs

April 2, 2018 by
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  If you're among the millions of people who dyed a bunch of eggs to use as decoration for the Easter holiday, you are probably facing a conundrum of what to do with all of them now that Easter is behind us. Egg salad sandwiches and deviled eggs might work for some, but there a dozens of more interesting options.… read more

Tips on choosing the right flour

March 21, 2018 by
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If you aren't already a dedicated baker, you may only have one or two types of flour in your pantry. When you do decide to dip your toe into the waters of breads, cakes, and pastries, the numbers of different flours can be overwhelming, and using the wrong flour can lead to lackluster results. To help you avoid baking disaster,… read more

How to use the other side of your chef’s knife

March 7, 2018 by
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  We're all familiar with how to use the business-end of our chef's knives. But did you know that the back of the blade, also known as the spine, is also very useful? Joe Sevier at Epicurious does, and he tells us six ways to use the other side of a chef's knife. The blunt side of your knife is… read more

Tips for cleaning silicone baking mats

December 26, 2017 by
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  Silicone baking mats and other silicone tools are indispensable to chefs and home cooks alike. They allow you to roll out dough using less flour and to bake gooey items without fear of sticking. The downside to these wonderful tools - besides a fairly steep price tag - is that they tend to absorb odors. Indexed blog Food52 provided… read more

Tips for your improving your holiday cookie tray

December 16, 2017 by
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  It's the home stretch for bakers intent on making holiday cookies. The recipes are printed or bookmarked, the ingredients are at hand, and now the fun can begin. Sometimes the fun turns to frustration, however, when doughs stick unexpectedly, gorgeous designs go cattywampus, and things that are supposed to be soft get crunchy and vice-versa.  We've lined up a… read more

What’s the best kind of rolling pin?

November 17, 2017 by
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  Chances are good that the type of rolling pin you use depends on what your mother or other cooking mentor had, whether it is the best option or not. There are several different styles of rolling pins on the market, and each one has its own set of benefits and drawbacks. So how can you determine what is the… read more

Tips for making better fruit ice cream

June 1, 2017 by
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  Ice cream is one of the easiest and most satisfying make-at-home desserts. Adding fruit flavors makes a good thing even better, but there are some rules you should follow, says Max Falkowitz of indexed magazine Saveur. He provides several handy tips for churning out (groan) smooth, creamy fruit ice cream.  By following these rules, you will avoid the biggest… read more

Cooking Help from Rick Rodgers is Now Open

November 16, 2016 by
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Thanksgiving is one week away and our friend, Rick Rodgers, who is an expert when it comes to holiday meals, will answer any questions left in comments on this post until November 23rd. After 3 p.m on the 23rd, Rick will be busy making his own Thanksgiving dinner - so get your questions in early!  Rick Rodgers has written some great books… read more
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