1. Ever wonder what the exact differences are between the ways you can cook a steak? This chart's for you: 2. And this chart explains the cooking differences for burgers: 3. Never wonder, "Wait...do I put the veggies in the water before or after I boil it?" ever again: 4.
“One of the greatest combinations of pasta and fish,” according to (the also great) Anna del Conte, the flavours of this Sicilian speciality reflect the turbulent history of Italy’s south.
The fiery vegetable I almost forgot. It’s hard to complain about eating French cheese and baguette and rillettes and luscious stone fruit for weeks on end. I’d had steaming bowls of mussels and crispy-skinned rotisserie chickens and buttery potatoes and plenty of chocolate croissants.
There are no trade-offs for convenience at the new restaurant from the Dhamaka team, serving their fried chicken and other dishes that are ready in five minutes or less. Watching gifted chefs try to come up with a winning fast-casual formula can be a depressing sight.
I love to cook, and I'm constantly hearing about new kitchen tips and tricks. And while some can be forgettable, others really stand out in my mind and make me think, Whoa, I should really try that.
If you like lemon, then you're going to love the bright, zesty recipe in this week's episode of Alt-Baking Bootcamp. In the episode, baker and nutrition coach Sashah Handal demos how to make a delicious gut-healthy lemon chia bread recipe.
Cooking is about the conversion of everyday ingredients – bags of flour, tins of tomatoes, dried pasta, spices – into something that ends up much more than the sum of its parts.
Maybe you're a seasoned home cook who loves trying new recipes. Or maybe you're a newbie just starting to get comfortable in the kitchen. Whatever the case, cooking is a skill anyone can hone. All you need are a handful of helpful tips.
The secrets to building the perfect sandwich, from the bread to the textures to the acid.
Modern nutritional science is only a hundred years old, so it’s no surprise that we’re constantly bamboozled by new and competing information about what to put into our bodies – or that we sometimes cling to reassuringly straightforward food myths which may no longer be true.
Not all pieces of cooking advice are created equal. Some are undeniably useful — there are a few tips that I remind myself of every time I'm in the kitchen — while others don't really stand the test of time.
Canal Street is synonymous with Manhattan’s Chinatown. Making your way along this main artery that runs through one of the country’s oldest neighborhoods can feel head-spinning sometimes.
The image of a forlorn Ben Whishaw standing in front of a vending machine in the recent TV adaptation of Adam Kay’s memoir, This Is Going To Hurt, did indeed hurt. For many medics, the show seemed less like a drama than a documentary, not least in its grim depiction of how we eat.
As you gaze across the rows of brightly colored fruits and vegetables in the produce section of the grocery store, you may not be aware that the quantity of nutrients in these crops has been declining over the past 70 years.
Like many home chefs, I found a love for cooking while spending time in the kitchen with the women in my family. I was able to learn delicious family recipes, and if I was lucky maybe some family secrets. My grandma watched me a lot when I was younger, as both my parents were military.