Top Stories kitchen
- 27 Egg Cooking Tricks That Will Transform Your Mornings
- How To Make Your Own Home Carbonation System (For DIY Ginger Beer)
- Diced, Chopped, Minced And More: A Visual Guide To Six Basic Knife Cuts
- Don't Buy Expensive Knife Sets: These Four Knives Are All You Need
- The Best Last-Minute Tips For Saving Your Turkey
- The Most Common Cooking Disasters And How To Fix Them
Microwaves have gotten a bad rap with some people because they just don’t cook some things as they should be cooked—food blog Savory Sweet Life attempts to squash this misconception with a lesson on cooking potato crisps in the microwave.
There’s nothing worse than rolling out a beautiful pie crust only to have it crack during baking. It turns out that there’s a super-easy fix, and it doesn’t require any extra dough.
Self-rising flour is commonly called for in recipes for biscuits, pancakes and muffins. But if you don’t have room in your kitchen for multiple varieties of flour (or just don’t feel like going to the store) Epicurious has an easy formula for making your own with AP and a bit of salt and baking powder:
Many people swear by the sous vide method of making eggs, but precise timing and temperature are required to get the egg to come out exactly how you’d like it. The Egg Calculator uses food science to help you get the right egg texture.
Tahini is a versatile ingredient that can be used to create all sorts of delicious toppings, like salad dressing and garlic sauce for steak or roasted veggies and of course hummus. If you remember to keep some in your fridge, you can add it to any sauce or dip for extra richness.
Living in a household of two means that I am forever scaling down recipes. This is usually no problem, unless the recipe calls for an odd number of eggs, and I am left trying to figure out how to add “half an egg” to a cake. It turns out the solution to this problem could not be simpler; all you need is a scale.