Cooking Basics

How to Clean a Rusty Skillet

By eHow Food & Drink Editor

7 comments

Don't toss that pan - a little elbow grease (and some real grease) is all it takes to bring a rusty cast-iron or steel skillet back to life... more »

How to Convert Dry Unit Measurements

By eHow Food & Drink Editor

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Chefs know that converting between units of measurements is often necessary when scaling recipes up and down. Dry measurements and liquid measurements are not the same. For example, there are cups in dry measure and cups in liquid measure, but ... more »

How to cook white rice in a rice cooker

By agoling

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Rice is a staple food in most part of Asia. But in the United States, people eat rice only in the restaurant. They do not know how to cook the rice... more »

How to Crack Nuts

By eHow Food & Drink Editor

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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... more »

How to Cut in Shortening

By eHow Food & Drink Editor

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Cutting in shortening is a crucial step in many baking recipes, especially pie dough - it's the technique that helps ensure flakiness. Cutting in is easy, but some ways are better than others... more »

How to Determine if an Egg is Fresh

By eHow Food & Drink Editor

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How to Fill Your Pantry for Cooking Japanese Food

By Chidori N

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Having a pantry filled with basic condiments and dried food help you cook Japanese food with ease. Let me introduce some must-have items for cooking Japanese everyday dishes... more »

How to Fix a Sauce

By eHow Food & Drink Editor

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A sauce with the right body and texture clings lightly to food. Too thin and it spreads across the whole plate. Too thick and it forms unsightly clumps. A classic test for a sauce is to see if it coats the back of a spoon smoothly and evenly. If ... more »

How to Freeze Cookies

By jbduff

2 comments

Couldn't sleep last night? Bake when you're angry? Bake when you're happy? High on crystal meth? Whatever the reason, you have 6 dozen cookies that will go bad - what to do? Freeze them of course! But how???.. more »

How to Freeze Cookies

By pianistic

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Did you make a large batch of cookies but you want to save some for later. Here is a couple of tips for freezing the cookies... more »

How to Freeze Meat

By eHow Food & Drink Editor

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The leaner the meat, the longer it will stay fresh in the freezer... more »

How to Get Non-Stick Measuring Cups

By Fossman

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When cooking or baking, measuring cups typically need to be used for multiple ingredients. Unfortunately, much time is wasted trying to clean out the measuring cups after each ingredient is used. It's worse, even, when it's something sticky like ... more »

How to Handle Uncooked Poultry

By eHow Food & Drink Editor

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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... more »

How to Julienne Vegetables

By eHow Food & Drink Editor

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A julienne (also called a "matchstick") is a type of cut that makes a long thin strip. It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation... more »

How to Make a Barbecue Chicken Pizza

By michellemathews

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Make a California-style pizza with this recipe for an easy-to-make barbecue chicken pizza... more »

How to Make a Piping Bag

By JetFish

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A piping bag is a simple kitchen tool which eliminates the need for expensive piping sets. It can be made in any size and with a little practice you can even attach a pipette to the end for those decorative flourishes. In this article I will show ... more »

How to Make an Incredible BBQ Cheese Burger

By David Snyder

1 comments

Growing up, it was tradition for my family to bust out the good ole grill and burn some smokin’ hot burgers. Honestly, it was not my mother’s fault they always ended up burnt, dry, and all together undesirable. The grill was a foreign object to ... more »

How to Make Basic Pizza Dough

By dweaver

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Here is an easy way to make home-made pizza dough from scratch... more »

How to Make Bearnaise Sauce

By eHow Food & Drink Editor

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Bearnaise sauce is a classic variation on Hollandaise sauce that's flavored with tarragon. It is an excellent sauce for roasted meats, potatoes and fish. This recipe makes about two cups of sauce... more »

How to make coconut milk

By just-wondering

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We know how healthy coconut milk is, but do we have to buy it in a can? Not at all! It's easy to make yourself, and there's a world of difference in the flavor... more »

How to make fake mashed potatoes

By Audie Metcalf

2 comments

This recipe isn't JUST for my starch-phobic compatriots. All of you can enjoy this blended cauliflower side-dish. I realize the phrase "blended cauliflower" doesn't necessarily inspire a mouth-watering longing, but add huge quantities ... more »

How to Make Homemade Vanilla Extract Using Bourbon

By Kat Yares

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Store-bought real vanilla extract is expensive and the imitation just doesn’t taste quite right. Making homemade vanilla extract is easy. It just takes patience... more »

How to make taco salad

By Audie Metcalf

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The lovely thing about this salad--apart from its delicious, low-brow trashiness--is that it's great for carb lovers and haters alike. For your wheat and starch-loving compatriots, their portion goes into a taco shell bowl! For your bread-fearing ... more »

How to Make the Base Rue for Gumbo

By Jami ONeill

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To make a large pot of gumbo, you’ll need a lot of rue. You can always store the leftover in the freezer for the next batch!.. more »

How to Pick The Best Olive Oil

By iwuvstaylin

2 comments

Olive Oil is a fruit-based oil obtained from the olive. Commonly used in cooking, cosmetics, pharmaceuticals and soaps, and as a fuel for traditional oil lamps. More commonly, it is used for cooking. It is considered healthy because it has a high ... more »

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