- Can Vinegar Really Nuke Heartburn?
Can you think of anything more paradoxical? Here you have a burning sensation caused by acid and the suggested remedy is to swallow yet more acid. - How to Cook a Stockpot Chicken
Any hen had a pretty good time of it living in the freedom of our farmyard, the envy of their sisters in batteries and barns. Until, that is, the eggs stopped coming and the speckled hen became the stockpot chicken. - How to Use Whole Spices
Using ground spices may be quick and convenient, but for that special occasion nothing beats whole spice that you grind yourself. Not only will you get a better flavor, you will save money as well - How to Clean a Microwave
One of the big advantages a microwave has over a conventional oven is that it is so easy to keep clean, especially if you keep food covered when you cook it - How to Stuff a Chicken
Before going into detail on how to stuff a chicken, let's look at why we do it in the first place. It is by no means a universal thing and there's a reason for that. - Recipes Are Guides, Not Formulas
Judging by the comments in some cookbooks, you would think recipes are chemical formulas to be measured out and carefully mixed. It just ain't so. - How to Roast a Chicken in 30 Minutes
Every now and then cooks run out of time and suddenly find themselves under pressure, with a meal looming and a hungry family impatient for their baked chicken dinner. - All About Steak
At the last count there were 14 different cuts of steak, many of which have more than one name. So the first job is to list the more popular ones and the appropriate methods of cooking them - Mastering the Tricks of the Trade
Every now and then, nightly in some cases, something will happen to test a cook's mettle. Good ones will rise to the occasion, mediocrity will sink others without trace - But What Do I Do With The Whites?
It's not at all unusual for cake and dessert recipes to call for egg yolks. Any kind of custard is a liaison of several yolks, sugar and milk. Which leaves the whites. What are we supposed to do with them? - Planning the Perfect Party
Dinner parties are fun, but they can also be a source of stress and disappointment for the cook. The way to avoid this is through careful planning - Exploding the Microwave Myth
Despite the fact that microwave cookers have been with us for over 30 years, they still tend to be treated as a secondary method of cooking in many kitchens - Bicarbonate of Soda: The Magic Ingredient?
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new - Metal and Microwaves. What's the Problem?
Metal, we are told, should never be used in a microwave. Yet that is exactly what the oven is made of, right down to the reflective mesh in the window. So what's the problem? - The Original Irish Coffee
There are a number of Irish Coffee recipes available on the web and elsewhere. Most of them are close to the original, but I have yet to see one in its true authenticity. - Low & Slow is the Way to Go
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so - The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why.
- The Art of Frying
Frying is one of the most basic forms of cooking and yet, surprisingly, it's the one that seems to go wrong the most often. - Is it a Grill, a Broiler or a Salamander?
Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type. - The Gentle Art of Poaching
Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point - Reductions; Proving That Less is More
Any liquid can be reduced just by heating it - but why would you want to do that?
- Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently. - Boiling - The Test of a Good Cook
The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears. - How to Peel Almost Anything
If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand. - How to Cook Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.
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