As you sprint from oven to stove to freezer on Thanksgiving, multiple timers blaring, you may whisper to yourself: “Do I really need to toast the pecans for my pecan pie like the recipe calls for?” Such a finicky step in the scheme of things, right? We’ll put it this way: Your pie (and other … Read more
Let’s not blame family members, friends—and most importantly, ourselves—for the sad roast turkeys of Thanksgiving dinners past. Learning how to season a turkey is much like seasoning anything: a skill perfected over time. The trouble is, most of us only cook a turkey once or twice per calendar year (and who can remember what seasoning … Read more
You could swap the butter for a neutral oil like canola or safflower if preferred. Whichever fat you choose, follow these proportions to elicit crispy, golden brown skin and juicy meat. 6. Season your turkey (if necessary). If you’ve chosen to brine your bird (via a wet brine or dry brine), you can skip this … Read more
How to store sweetened coconut: The sugar in sweetened coconut acts as a preservative, extending its shelf life compared to similar products. For the best results, store sweetened shredded coconut in an airtight container in a cool, dark place, like your pantry, for up to 6 months. Coconut Flour To make coconut flour, manufacturers steam … Read more
When my partner and I first started dating, one of our go-to dinners—or appetizers, if we were really going for it—was steamed mussels. A mussel dinner feels cosmopolitan, but it’s actually pretty budget-friendly. Plus, you can buy, clean, and cook a bag of mussels in under an hour. We’d spoon the shellfish from their deep … Read more
You might not reach for cornstarch every week, but the pantry staple is absolutely essential to a well-stocked kitchen. Most of us have a bag on hand at all times. But sometimes we might be shy of the required amount for our latest recipe…although, we’re sure we bought more on our last grocery run. Still, … Read more
Picture this: you’ve spent an afternoon lovingly tending to a stew simmering on the stove as you gear up to serve dinner to your friends and family. The table is set, the candles are lit, and mealtime is moments away. In the final countdown to dinner, you give it a taste only to be hit … Read more
Truly international in their appeal, peppers—some might say chiles—are integral to cuisines worldwide. All types of peppers are part of the genus Capsicum, including hot and sweet varieties. According to Danise Coon, senior research specialist at New Mexico State University‘s Chile Pepper Institute, “chile” generally refers to a pepper that’s spicy, while a “pepper” can … Read more
Industrial agriculture has distorted our image of a corn field, replacing it with row upon symmetrical row of cloned stalks of genetically modified maize. These modern fields were planted in the name of efficiency, and some call this feat a success. After all, the United States leads the charts as the largest producer of corn … Read more
I’ll never say no to a peanut butter and grape jelly sandwich, but fruit spreads can do so much more than be a sidekick to toast. They’re the glue that holds Linzer cookies together, fills hamantaschen, sandwiches an Italian rainbow cookie (or a rainbow loaf cake), and can even be used to glaze grilled chicken. … Read more