I got this tip from the July and August 2008 Cook’s Illustrated and found it interesting. When garlic is chopped, the compound allicin forms. Alliin reacts with allinase to produce allicin as a defense mechanism against insects and fungi. Unfortunately, allicin quickly breaks down after it forms, usually in 1-6 days. [...]

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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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