Beef cuts are known by a variety of different names, depending on where you live, and sometimes similar names can mean very different things. For example, rib or ribeye steaks are among the tenderest available, while cross rib steaks -- cut from a specific muscle in the chuck -- are tough and chewy.
No one really thinks about the complex things happening when they dredge chicken in flour.
Chiles are often used simply as vehicles for culinary heat, but they actually have complex and piquant flavors in addition to this heat. Jalapenos are reasonably hot chiles that can be used in salsas, stuffed with rice and meat, or simply sliced and used as a condiment.
Meatballs were originally a budget-stretching food for large families. Breadcrumbs, oatmeal or even torn fresh bread served as a filler so ground meat went further. Meatballs are still a smart choice for quick and inexpensive meals -- especially when you bake them in a convection oven.
Barbecue enthusiasts swear by smoking as the best way to flavor meat such as pork, whether you use a standing smoker, a grill with a smoker attachment or simply add wood chips to your regular grill. Smoked meat should have a dry crust while retaining moisture inside -- an achievement that takes some finesse.
Dumplings are portions of dough made from grains or potatoes, cooked by boiling, steaming, frying or baking. Regions worldwide have been preparing dumpling for centuries as an easy and economical way to stretch a meal.
Cold pressed oils and essential oils are two completely different products. Their uses are also extremely different. Cold pressed oils are fatty oils extracted from seeds, nuts or fatty fruits such as olives (scientifically, olives are a fruit). These oils are usually used in cooking.
A weed is any plant growing in the wrong place, so whether perennials are ornamental or wild, the methods of control are the same. Perennial plants grow for three years or more, and often put down deep roots or spread sideways through specialized stems.
Pork tenderloin is a naturally tender, juicy cut of meat -- just as the name suggests -- so it doesn't need the additional moisture from wet marinades. Instead, a dry rub of spices applied to the outside of the tenderloin before roasting provides accenting flavors without overshadowing the succulence of the meat.
When it comes to pizza, history runs deep -- this dish traces its roots back to the Italian city of Naples in the 1700s. As you might expect for such a seasoned dish, virtually every chef has his own collection of pie-making tips, from how to work the dough to secret ingredients for the sauce.