Blanching, also known as parboiling, is the method by which foods are partially cooked as a way to preserve their color, texture and flavor. It's also a great way of loosening the skins from fruit and vegetables to make peeling a breeze. Read more.
What's the fastest way to thaw a frozen turkey on Thanksgiving? Check out this article to find out the quickest way to thaw a frozen turkey. See more »
The word "basting" usually enters the cooking limelight around the holiday season -- but what exactly is it? See more »
Blanching, also known as parboiling, is the method by which foods are partially cooked as a way to preserve their color, texture and flavor. It's also a great way of loosening the skins from fruit and vegetables to make peeling a breeze. Read more. See more »
After the menu has been planned, the groceries bought, the table set, and the cooking done, one of the more formidable tasks involved in holiday meals and dinner parties still remains -- carving the meat. To help you carve the main attraction like a pro, follow the helpful guidelines in this article. See more »
Learn common techniques for cutting up chicken in this informative article. You will find out how to cut a whole chicken into halves or quarters, skin and debone a chicken breast, and more. See more »
Whether chicken comes on the bone, or as boneless, skinless, breasts, there are methods to prepare it in order to make your best dishes even tastier. Learn how to prepare chicken. See more »
Chicken is exceptionally versatile and needs very little preparation. But there are several simple techniques that can help add taste, texture, and excitement to a chicken dish. Learn more in this article. See more »
"Chiffonade" is a French cooking term that literally means "in rags." Learn more about this cutting term and how and when to use it in your recipes. See more »
