Oh, no! You've mixed up the eggs in your refrigerator and can't tell which are hard-boiled and which are raw! Relax - here's an easy test.
Eggs are a rich source of protein and vitamins and are generally healthy to eat, unless you have a high cholesterol level.
You can eat eggs raw, boiled or cooked in a pan as scrambled eggs or an...
Boil some pasta, open a jar of spaghetti sauce, and you have the quintessential meal for an American 20-year-old.
Reheated pasta is never as good as freshly cooked - reheating inevitably overcooks the pasta. But if you've got some left over, here's how to freshen it up.
Perfectly cooked pasta is called "al dente," which in Italian means "to the tooth." Al dente pasta is cooked just enough to retain a firm texture while being fully pliable.
It really doesn't matter if you watch the pot ... but turn away if it makes you feel better.
Hard boiled eggs are delicious, but sometimes they prove difficult to shell. The following steps will walk you through peeling the shell off the egg. Just remember, don't crack the egg too sharply...
Working slowly is the secret, as is getting a good first crack.
Use this stock in a light soup or consomme, or as the base for a sauce. Although it's classically made with veal bones, you can use lamb, ham, or chicken bones as well. Makes 1 gallon of stock.
Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally...
Vacuum seal lids prevent air from reaching your canned food and causing bacteria to grow.
There's nothing like the fresh taste of homemade butter on hot biscuits. You need to begin with either raw milk (straight from a cow or goat; non-homogenized) or cream to make butter.
Uncooked chicken and turkey can carry a variety of bacteria, ranging from salmonella to campylobacter. Keep the bacteria in check with these food safety tips.
Here's the safest way to get your chicken or turkey ready for the oven.
Nuts are a great source of vitamin E and protein, but watch out for the fat content. Cracking them can be tricky, so follow these hints to make it a little easier on yourself.
Sautéing is the same as pan-frying - to cook quickly in a little fat. It comes from the French word "to jump," because the food in the pan is supposed to sizzle as it cooks and perhaps be stirred...
Stewing can the best way to make something good out of foods that don't do too well with other cooking methods. The long, slow cooking tenderizes tough cuts of meat, and it's a good one-dish meal....
Improvise a double boiler, if you don't already have one, with a saucepan and bowl. Then follow these tips from Nestlé Toll House and become a masterful baker.
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