This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Editor’s Note:  I have added The Professional Chef (recommended by ntsc) as [...]

Posted in Cooking 101, Food Science, Recipes 1 Comment »

I always had assumed that my first book review on The New Cook would be a cookbook. It makes sense, right? Because I am just starting to cook, however, and therefore haven’t delved deeply into the few cookbooks I own, I thus far have held off on any cookbook reviews.
Since I began [...]

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I was moving furniture last Saturday, so we get an extra large breakfast links again this weekend. There are just too many good things to link to…
Recipe of the Week:
Fried Squash Blossoms - Anne from Cooking with Anne gives us a recipe for fried squash blossoms. When I was in Italy two summers [...]

Posted in Links 7 Comments »

Christine, comment #20, has been chosen as the winner of the Pyrex Baking Dish giveaway.  Congratualtions!

Sorry to everyone to who did not win, but maybe next time.  (I didn’t realize my comments aren’t numbered, but Christine is the 20th comment.)
Thank you to everyone who participated and everyone who is reading the blog!

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This is the last day to enter to win a free Pyrex 9×13 baking dish.  Just go here, here or here and leave a comment.  The odds of winning right now are 1 in 26!  So you still have a great chance.

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Once again the June/July Cook’s Illustrated provides a great tip - this time about storing foods in your refrigerator. While you may expect your refrigerator to be a consistent temperature throughout, there are actually three “microclimates.”

Cold - The back of the refrigerator on the middle and top levels is the coldest area. If [...]

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