Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today.
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When scallions are used as a base ingredient in a stir-fry or salsa, a fine rough chop will do you just fine. But the beauty of scallions is that they're as pretty as they are flavorful—provided you know how to cut them. Here are the basic knife skills you'll need to produce three different types of garnish-worthy scallion slices.
There are better reasons to own a squeeze bottle than aesthetics. Namely, it'll make you a better cook and better eater.
The key to a good chicken stir-fry is starting with evenly sliced pieces of meat that will cook quickly and uniformly. Here's how to do it.
Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious.
There's no shortage of places to get your black pepper from; as one of the world's most popular spices, it's grown all across the world's spice regions, from India to Indonesia to Ecuador and Brazil. We don't talk much about terroir when it comes to spices, but it's worth thinking about. After all, peppercorns are fruits just like grapes, and soil, growing conditions, and variety of peppercorn are all going to have an impact on flavor profile. How strong are these flavor differences, and how do they pan out with food? We tasted peppercorns from seven major growing regions to find out.
There are some choices additions for grilled chicken to boost its flavor all the more—especially spices. Stick to spices that complement the roasted, meaty flavors of grilling. Check out the slideshow for our favorite grilled chicken spices, and how to use them for your next grill session.
Chicken breasts are arguably one of the most difficult of the standard meats to grill. So often they come out dry, chewy, and cardboardy. But chicken breasts can actually be fantastic on the grill, it just takes a little know-how.
These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done.
I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality.
Getting to know your fats can be a slippery business. If wading through the myriad bottles on supermarket shelves wasn't already a daunting task, then the latest word on saturated fats is enough to turn everything on its head. In this series, we'll be talking about what makes fats special, how to tell them apart, and how to pick the best one for the job.
You don't have to be Bill Nye to make a meringue. But understanding sugar's role in baking and candy-making helps! From cane to beets and crystals to syrup, here's what you need to know about the world's most popular sweeteners.
This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache.
Incorporating more fish into your diet is entirely possible when there are nearly as many ways of preparing it as there are, well, fish in the sea. We've collected 21 of our favorite recipes that will show you how to grill it, fry it, steam it, sauté it, and more. See them all after the jump!
While it may not have the superstar status of other quintessentially Southern ingredients like country ham or collards, rice is a vital part of any Southern table, especially in the low country region around the Carolina coast. Brys Stephens's chapter on rice in his cookbook, The New Southern Table, explores varieties and preparations of the grain from everywhere from Thailand to his own home state of South Carolina.
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.
Behold, a totally vegan, totally delicious vanilla ice cream, courtesy of Jeni's Splendid Ice Cream Desserts. The secret? Pulverized cashews and coconut oil for fatty richness, and tapioca starch for thickness. Try it today.
This simple, insanely addictive dessert is made by filling puff pastry with homemade frangipane (an easy buttery almond paste), then cooking it on a hot waffle iron until crisp, flaky, and utterly delicious.
Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch.
You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.
Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.
My fiance lived in Portugal when he was a young boy, and he fondly remembers a certain type of bread that his family would buy fresh every day. I'd love to make that same bread for him, but no one...
The Zenker Layer Cake Slicing Kit ($58.50) has turned me into a cake slicing expert. Heck, it could turn my nine-year-old self into an expert. There's nothing to set up or adjust. Just slice between the guides, and you can slice a cake into multiple layers.
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
Every single loaf of bread at Cellar Door Provisions is created using a ridiculously inefficient and slow system. But the result is the best bread I've ever tried in Chicago.