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In most cases, we find that fresh herbs add so much more zing to cooking than dried herbs. We live in an apartment and have pots of them growing on the kitchen windowsill. But when the cold comes, the herbs die off and our farmers markets won’t have replacements until spring. The solution: buying greenhouse-raised…
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For starters, slice onions vertically. Photo courtesy Care2.com. An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. Go vertical. Slice…
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A custom-flavored glass of tomato juice is a delicious drink. Photo by Ockra | IST. We love tomato juice as a drink (spicy Virgin Mary) and a cooking ingredient. Most people we know never buy it, unless they’re planning to serve Bloody Marys at a party. So today’s tip spans the wonderful world of…
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Beans are delicious, beans are healthful, beans are inexpensive protein, and we should all eat more beans. That’s beans made from scratch, not canned beans, which have a lot of sodium and a mushier texture. (But, let us hastily add: It’s better to eat canned beans than no beans). Beans can be added to green…
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What if you could study the science of cooking with some of the world’s best-known experts, in a Harvard online course? For free! You can, starting October 8th. One of the largest trends in education are MOOCs, Massive Open Online Courses. The concept is being led by Harvard University and the Massachusetts Institute of Technology,…
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