Bowls – 4 Types Every Home Chef Needs in the Kitchen
Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are bowls. Although basic, there’s a lot of variety in bowls and it’s a good idea to have a selection of different types as certain techniques work better in different types of bowls.
Pantry Raid: An Easy Tomato Puree Recipe
Cans of tomato puree are one of those things that you always need to have in your pantry, but somehow always manage not to have. Luckily, if you manage to have some fresh tomatoes lying around, you can make your own pretty easily. In fact, make some extra and freeze...
10 of the Best Sugar Substitutes
We like to talk about food substitutes here, because it's inevitable that one day you'll be in the middle of cooking dinner and you'll realize that you don't have one of the key ingredients you need. And it sucks. That's why we've already covered substitutes for eggs,...
Confidence In The Kitchen: How To Slice an Avocado (And Scoop, Dice, and Mash)
I just love avocados – creamy, rich with that subtle nutty flavor. I use them as often as I can as I think they add a lot to dishes and can be a dish unto themselves. They are easy to handle and readily available. As with onions and mango, the slicing of avocado is simple, but a little technique is needed to get the job done. It’s not fancy. The dicing and mashing of avocado is just as easy. The video and pictures below show you all you need to know about how to slice an avocado including how to choose an avocado that is ripe.
Pantry Raid: How to Cook Frozen Shrimp
Sometimes you just need something quick and easy, and thus turn to frozen meats and seafood to whip up a quick meal. In all honesty, frozen shrimp isn't a bad thing to keep around. Because they're individually flash frozen, they defrost quickly and can last for ages...
5 Things You Should Know About Cooking with Olive Oil
Those Mediterraneans are on to something, with their fresh salads and drizzles of olive oil on everything. In fact, we could really learn a thing or two about life from them. Rich cheeses, olives, fresh fish, and a glass or two of wine each day? Sign us up! But back...
Easy Swedish Meatballs
When making a post about easy Swedish meatballs, I thought it would be important to chat with some real Swedes. I have a few friends who are Swedish and I don’t mean second generation Swedish Americans or anything like that. I mean real Swedes. Some of them are not only from Sweden, but their credentials are bolstered by the fact that some of them work at Ikea, in management no less. This is the real deal. I thought of important questions to ask like Who do you think is more famous ABBA or Swedish meatballs? They insisted that I not ask any questions about the Swedish Chef from the Muppets. Question number 2 was immediately removed. But I get that. What the hell do Swedes care about a misnamed Norwegian chef?
Confidence In The Kitchen: How To Chop an Onion
It was bound to happen. Inevitable, perhaps unavoidable. Yep, the How to Chop an Onion blog post. Sure, if you google "How To Chop an Onion" there are already about 15 million sites that have this information in some way, shape or form. This does not include all the...
Pantry Raid: How to Cook Egg Noodles
When most people think of pasta, they usually go for the flour pasta varieties that come in a box and can be whipped into almost any type of traditional pasta dish. What you may not immediately think of are egg noodles, which are long, flat noodles and have a stronger...
What Parts of the Scallion Can You Eat?
There's a raging debate going on in the culinary world, and it revolves around a cousin of the onion - the green onion, that is. There seems to be two sides to the scallion debate: the first is those that think the green part is the only part you use. The second is...
