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Strawberries are a most precious product, and wasting even just a bit of one them seems wrong. If you have some fruit still clinging to the stems, you can use them to create a tasty infused water, but the little green leaves have another application: Pesto.
Garlic is an ingredient I could never give up, and I’ve resigned myself to living with the smelly reality of it. I’ve tried the lemon-salt-scrubbing trick. I’ve tried bicarb soda. Neither totally eliminate the pungent aroma garlic leaves in its wake. But Cook’s Illustrated has a new trick for me to try, and it involves a potato.
If you’re making brunch for a crowd, or whipping up some freezer-friendly breakfast sandwiches and need a ton of scrambled eggs, turn to your trusty sheet pan and put the skillet down. It’s fast, easy and scales up well.
Spring is here and it’s time to go camping again. Campfires are arguably the best part of camping and cooking over them is always fun. But it’s easy to get impatient when you’re hungry and you see flames dancing in the pit. If you want to have the best cooking experience over an open fire, patience is key.
There’s a lot to appreciate in a heaping bowl of your favourite soup. All great soups are concocted from a laborious process of tasting; strengthening or correcting the soup’s flavour throughout the cooking process; and properly utilising fat, acid, salty and sweet (FASS) components to contribute to a fantastic soup.
Being beige, dull, and two-dimensional, baking paper doesn’t seem like the most exciting of kitchen tools. But those cellulose-based sheets have so many uses, it’s hard not to get a little excited about them. I can’t imagine making French macarons without the stuff, but baking paper has a multitude of uses that go beyond baking, which is why my kitchen will never go paperless.