When you cook, do you always measure your ingredients, taste and add as you go, or do a little of both? My usual rule is that "make-or-break" ingredients that really change the consistency of a dish, like baking soda in...
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My daughter's friend visited us for dinner the other night. It was great fun, because she brought some dumplings she and her mother had made (Chinese dumplings - the family is from Southern China) and wanted to show us how...
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Whether it's out of habit, obstinacy, or a simple lack of mastery, it seems every cook has at least one technique they do their own way. Not just among friends, either. Most professional chefs seem to have at least one...
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What are your secret (or, not so secret) shortcuts in cooking? Do you do everything from scratch except for that one little trick? What is it? Mine is Annie Chun's Pad Thai sauce...no experimentation of my own with the million...
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