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When you’re making a choice of cooking oil at the supermarket, do you know why you choose that particular type? Is it habit, what your mother used, whatever is on sale? There are three reasons to pick a cooking oil: 1. The first is for your health: Unsaturated fats, including monounsaturated and polyunsaturated fats, are…
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Today’s tip is short and sweet: refreshing cookies. Whether homemade or store-bought, you can make your cookies taste like they’re fresh-baked by microwaving them for five seconds before serving. Try it: You’ll become an instant convert to this easy technique. How to store cookies. The history of cookies. The different types of cookies: our beautiful…
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A saucier has rounded edges, eliminating corners where food can burn. This saucier is available at Amazon.com. Here’s advice from the book, 101 Things I Learned In Culinary School, by Louis Eguaras, a former White House staff chef now a professor at the California School of Culinary Arts: A griddle is not a grill, a…
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Photo courtesy Wholesome Junk Food Cookbook. Apple pie and Cheddar cheese are a time-honored pairing. To make this great match even better, add 1 cup of coarsely grated Cheddar to your apple pie crust dough. You can still serve the pie with a wedge of Cheddar. And you can also wow the crowd with…
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Use a bowl or basket of heirloom tomatoes as an edible centerpiece. Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production. The tomatoes can be found in a wide variety of colors, shapes, flavors and…
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