Have you ever wondered why cooking green vegetables leads to a loss of their bright green color? If so, read on. If not…well, read on anyway. It might be interesting. This is adapted from the always excellent Harold McGee.
There are two primary ways that veggies can lose their green. First, [...]

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This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals. Check out the previous posts here.

Unit 3: Sanitation
Sanitation - everyone’s favorite topic, right? I know, it’s not exciting but I thought I’d run down some of the basics [...]

Posted in Cooking 101, Health 4 Comments »

I know I said I would do this a few weeks ago, but I got sick and it was put on hold. So, without further ado, I’d like to announce a giveaway in which you can win a free Pyrex 9×13″ Baking Dish!

I am running this just to say thank you to you, my [...]

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Just two weeks after I wrote this post on egg proteins, Cook’s Illustrated answered a letter about salting scrambled eggs. The reader wrote in asking if salting the eggs before cooking will make them watery. Cook’s Illustrated tested this and found that eggs salted before cooking created a more tender product, while eggs [...]

Posted in Food Science, Kitchen Tips 4 Comments »

I made this recipe a few months ago, and my memory is a bit cloudy. I have the recipe for the marinade, but I cooked the chicken in a pan instead of grilling it - so I don’t remember the cooking times. You’ll have to wing this one.
For this recipe you’ll need two [...]

Posted in Recipes 2 Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals. Check out the previous posts here.

Unit 2: Nutrition
Nutrition is a difficult topic to discuss in a single post given not only the enormity of the subject but the necessity [...]

Posted in Cooking 101 5 Comments »