I was feeling adventurous at the grocery store a couple months ago and wanted to try something new. What did I choose? Bok choy of course - also known as Chinese white cabbage. I picked a basic recipe to learn what bok choy tastes like.
Cooking bok choy is easy, although I didn’t [...]

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This kitchen tip comes from the July and August Cook’s Illustrated. The test kitchen examined whether removing the seeds and jelly from a tomato, as many recipes call for, has any effect on the final flavor of the food.
The conclusion? The recipe with the seeds and jelly was significantly more flavorful. Apparently [...]

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This recipe, from Pam Anderson’s How to Cook Without A Book, is a tasty, easy recipe that is great for using up the random meat/poultry and vegetables that you have lying around. This version is kind of like stir fry with noodles - which is not necessarily bad, as you can learn one recipe [...]

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Egg whites are made up primarily of water (90%) and protein (10%), with trace amounts of other molecules. Of the different proteins, there are three that are useful to know because of their effects on cooking.
Ovomucin - This protein thickens and solidifies the egg white when cooked. Although it makes up a [...]

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So, I received Jacques Pepin’s La Methode and La Technique from the library this past week. They look pretty good, but maybe a bit intense at this point. Eventually I’d love to go through the books, but right now I think I’ll focus more on the basics.
I received a May Site Development Bonus [...]

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I had never eaten a frittata before this recipe, but I always liked the name and wanted to try it. A couple weeks ago I busted out How to Cook Without a Book, a cookbook that does a great job of simplifying recipes for memorization. I also like it because it is liberal [...]

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