CookShelfWhen people talk about virtually traveling around the world by making dishes from various cuisines, savory foods generally get the spotlight. But we shouldn't forget about dessert, says indexed magazine Saveur. They…
Peppers are a staple in most cooks' kitchens. They are so often used in supporting roles that they can be ignored when it comes to the starrring role in dishes. Instead of relegating them to background props, chef Yotam…
Aged balsamic vinegar (aceto balsamico tradizionale) - syrupy, rich, complex and just a little sweet - is a decadent splurge. When you're on a budget, it can be a bit too much of a splurge. If you can't afford to spend…
We've long been familiar with wine pairings on menus, and in recent years beer pairings have become commonplace as well. Now chef Marcus Samuelsson is adding another category: pairing food with Scotch whisky. Working…
It seems that almost every culture enjoys dumplings, whether filled or just pillowy clouds of deliciousness. What's not to love? Today we'll focus on the filled variety; petite packages containing a variety of savory…
Many cookbook lovers attempt to start a cookbook club but discover that schedules are difficult to coordinate, folks back out at the last minute and unless you can develop a core group of committed individuals, it…
Not too long ago, you might see the occasional veggie burger on a menu as a half-hearted attempt to appease vegetarians in an establishment that was heavy on the meat offerings. Usually there wasn't much thought put…
We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She…
When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a…
When you think of jam, you probably have something sweet in mind. One of the fastest growing condiment segments, however, is full of low- and no-sugar products: savory jams are on the rise in stores and eateries all…
Despite being a fermented product, which inherently means it has a sour base, yogurt has developed a reputation for being on the sweet side. That's because we are most familiar with the highly-sweetened, fruit-enriched…
Plenty of recipes call for fresh herbs, but in others you'll see dried herbs specified. You might be tempted to substitute fresh for dried whenever possible, but you shouldn't just do it reflexively, according to J.…
