Aioli is garlic mayonnaise. It’s a Spanish classic that goes great on deep fried potato cubes or other fried goodies. 12 Jul 2007 | Basics, Sauces |
This is the filling that makes an almond croissant so delightful. Easy to make and useful in a host of delectable desserts. 14 Jul 2007 | Baking, Basics |
A classic mixture of herbs that add aromatic flavors to soups, stocks and stews. 14 Jul 2007 | Basics, Ingredients |
Learn all about brining, a classic technique that adds flavor and moisture to meats prior to cooking. 14 Jul 2007 | Basics, Meat |
Chicken stock is a basic that good cooks always need on hand. But which one and how do you make it well? Find out here. 14 Jul 2007 | Basics, Stocks |
Profiteroles, beingets and éclairs. They all start with choux pastry. Learn to make it right every time. 14 Jul 2007 | Basics, Pastry |
Tofu that tastes like something. When added to braises or leafy green stir fries, its striking flavor adds a savory depth that lifts the dish to new heights. 25 Feb 2008 | Basics, Chinese, Pickles, Vegetarian |
A perfect hard boiled egg, every time. How much harder can it be than boiling water? Learn the tricks of the trade. 28 Feb 2008 | Basics, Poultry, Techniques |
A classic mixture of herbs from Provence, France. This blend of aromatics add flavor to soups, stocks and stews. 28 Feb 2008 | Basics, French |
It seems easy, but there are secrets to a perfectly boiled potato. 29 Aug 2007 | Basics |