- 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 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 - 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 - 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
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