Seasoning a carbon-steel wok, like seasoning a cast-iron skillet, seals the cooking surface and prevents rust. A well-seasoned wok doesn't need a lot of oil, because food doesn't stick to it.
You'd think a tomato would be the easiest vegetable of all to slice, but it can be tricky. A sharp knife (preferably serrated) is the key.
Leaving food out at room temperature to thaw allows for rapid multiplication of bacteria. These three defrosting methods follow the recommendations of the Food and Drug Administration and the U.S....
There are many ways to debone a chicken. This method - used by many chefs and butchers - is perhaps the easiest and fastest.
Shucking oysters requires practice to do it just right and preserve most of the oysters' liquid. It's a good idea to use a specialized oyster knife to make the job easier.
Boiling is a common and easy way of preparing lobster - although many people prefer it steamed (see User's Tips). You can eat the lobster by itself - it's simple and elegant with some melted...
Beans take a long time anyway ... why not save some energy and cook them with the sun? Serves six as a side dish.
People won't believe you cooked this gooey, cheesy casserole by the heat of the sun (well, mostly, anyway). Serves four as a side dish.
Pan-fry thin, tender steaks and chops; tenderized, cubed meat; cutlets, ground meat and liver.
Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs, and sometimes for vegetables. The food cooks in liquid, similar to stewing, and the...
The more work done to prepare chicken, the more it costs per pound: skinless, boneless breasts are much more expensive than the bone-in variety. You can save money by cutting and boning chicken...
You can skin fish before or after you cook it. Use this technique for round and flat fish fillets.
After hours of preparation and anticipation, make sure to carve the turkey in a way that preserves the flavor and texture of the meat.
Trussing a turkey means tying the legs and wings together to give the bird a tight look and nicer presentation. Trussing isn't necessary for cooking, and can actually make the legs and thighs take...
If you have a peach tree or two in your backyard but don't have the time or people to eat them all before they spoil there are ways of not wasting the fruit.
A good way of saving those summery...
Strawberries begin to ripen as early as May and everbearing strawberries will continue until fall. Check with your produce market manager about when the strawberries in your area will be in season.
Apples are ready to pick in summer and early fall. You can use blemished apples for jelly. The following recipe yields 3 to 4 eight-ounce jars of jelly.
Blackberries are ready to harvest in early summer, but have a short growing season. The following recipe yields between 8 and 9 eight-ounce jars.
Dungeness crabs have more meat in proportion to their body weight than any other hard-shell crabs - and they're easy to eat, too. You can clean and crack crabs before or after cooking, but be sure...
Soft-shell crabs are just blue crabs that have shed their shells and haven't grown new ones yet. Although they don't need to be cracked, soft-shell crabs do need to be prepared for cooking.
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