Pantry Basics: Dry Ingredients

There are certain dry ingredients you need to have in your pantry.

Pantry Basics: Cooking Oils

I maintain that any well stocked kitchen should have three kinds of salt, three kinds of vinegar and three kinds of cooking oil. And now we’re going to look at those oil choices.

Coffee Talk Part 4: Brewing

The ground coffee can be prepared in two ways: brewing and espressing.

Kitchen Intermediates – Part 1: Dutch Oven

There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.

Fear of Sauce Making

Some sauces are “fussy.” But most are simple and a byproduct of regular cooking.

Kitchen Intermediates: Griddle

A griddle is a flat surface, usually metal in the developed world, that’s used for cooking all sorts of foods. It’s kind of like a large, flat fry pan.

Kitchen Basics – Part 2: Cutting boards

For cutting boards, there are a lot of choices in size and materials.

Egg Pan

A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.

Zap Your Food For Faster Service

A microwave is one of the most useful kitchen appliances you will ever own and well worth both the investment in money and in time, learning how to use it well.

How to Stock a Pantry

A well-stocked pantry can all the difference to coming up with a meal at any time.