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Asian cooks add basil to summer rolls. Add them to your own wraps and sandwiches. Photo courtesy Bonnie Plants. The first week in May is National Herb Week, a time to focus on using more fresh herbs in your cooking. Fresh herbs offer tons of flavor and good nutrition with virtually no calories. The…
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Wild nettles. Photo courtesy Good Eggs | San Francisco. If you like to scour farmers markets looking for rare seasonal delicacies, keep an eye out for stinging nettles, Urtica dioica. Now there’s a name that can get the juices flowing—or not. Some varieties have no sting or burn*; those that do can be neutralized…
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Need buttermilk for a recipe? Check out the substitution below. Photo courtesy Wisconsin Milk Marketing Board. How many times have you started to make a recipe, only to find out you don’t have enough (or any) butter, honey, flour or other ingredient? Don’t panic: A perfectly good ingredient substitution is as close as your…
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This mini spray bottle is a good size to fill with spirits. It’s available online. Photo courtesy Tolco. Last week we published a ham crust recipe in which Alton Brown demonstrated one of the secret ingredients: spraying the crust with Bourbon! We asked our consulting chef, Johnny Gnall, to consider how the spray-on booze…
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Contrary to popular belief, says Chef Louis Eguaras, searing a steak at a high temperature does not lock in natural juices. The juiciness comes from cooking meat quickly at a high temperature, as opposed to grilling or sautéing, which cooks the meat for a longer time at a lower temperature. Searing creates a crisp and…
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