Cooking Tips

Cooking School Lesson 9: Mix Up Your Herbs and Spices

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 9: Spice Things Up!

Dried herbs and spices are great on their own, but they’re even better together. There’s a whole world of mind-blowing flavor sitting in your spice cabinet, just waiting for you to play matchmaker. Start mixing and mingling with these eight make-any-meal-better blends.

 

 

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Cooking School Lesson 7: Stock Up on These Three Types of Salt

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 7: Shake Up Your Salt

Salt is essential to a dish. It highlights flavors and brings them into sharper focus. But not all salt is created equal. Step away from the iodized table salt and stock the three below. Your food (and everyone who eats it) will thank you.

 

Sprinkle dark chocolate ice cream with flaky sea salt to make the flavor

really pop and add an enticing crunch.

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Cooking School Lesson 6: Whip Up a Killer Pan Sauce

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 6: Whip Up a Killer Pan Sauce

The trick to decking out ho-hum pork chops, chicken breasts or steaks? Deglaze! Translation: Give the meat a good sear and then turn the stuff that’s left in the bottom of the skillet into a two-minute pan sauce that’s amazing drizzled over everything on your plate.

 

 

 

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Cooking School Lesson 5: Two Ways to Cook Your Veggies

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 5: Be a Veggie Whisperer

 
There’s no one right way to cook a vegetable. Use high heat and fast cooking for fresh, bright-tasting sides, or go low and slow for a richer, earthier flavor. Your dinners will be forever free of boring broccoli… or beans… or greens!

 

 
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Cooking School Lesson 4: Fix Flavor FAST!

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

Lesson 4: Fix Flavor Fast

It’s happened to all of us: That pot of soup, piece of fish or bowl of pasta is just plain boring. Don’t worry! These four simple ingredients can turn a one-note dish into a plate-licking hit in a matter of minutes.

 

 

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Cooking School Lesson 3: Slice & Dice Like a Pro

Want to transform humdrum dinners into mealtime magic? It’s easy! Hit the kitchen armed with these genius tips and simple recipes from our Every Day experts, and your friends and family will wonder if you went to cooking school on your lunch break!

 

Lesson 3: Slice & Dice Like a Pro

Get more out of your chef’s knife! These sharp tips will make your mealtime prep faster, easier and way more efficient, no matter what you’re cooking tonight.

 

 

 
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Technique Tuesday: Meet Marsala

Ever see Marsala wine in a recipe and wonder, “Can I just drink it?” Guess what: You can sip the Sicilian beverage (especially today, on National Drink Wine Day)! It tastes great with cured meats and aged cheeses. But remember that it’s fortified, so a grape spirit, such as brandy, has been added to preserve the wine. There are dry and sweet versions: Dry has a rich, smoky flavor that’s ideal for sauces (think chicken marsala); sweet is sometimes used to give tiramisu its boozy kick. Try using it in these dishes:

 

Mushroom Soup with Marsala

Red Chicken Marsala

Sliced Steak & Mushroom Sandwiches

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Kitchen Technique Tweak: Meatballs, Fall In!

Meatball Technique - Illustration by Alice Tait

Illustration by Alice Tait

 

“I was surprised to learn how Daniel Holzman, executive chef at the Meatball Shop in NYC, cooks his signature lamb meatballs: He lines the meatballs up, slightly touching, in a baking dish. When testing his recipe I compared his baking method with two others: browning them in a skillet and braising them in sauce. Daniel won, hands down. The tight rows ensure perfectly shaped balls and they develop a nicely browned crust in the oven. Plus, make-ahead is a snap. Cover the cooked meatballs with foil and refrigerate them for up to three days. To reheat, just pop the covered dish into a 300° oven for 20 minutes. This is how I’m cooking my meatballs from now on!”

–Katie Barreira, Senior Test Kitchen Associate


RELATED:

20 Meatball Recipes

15 Fast Italian Recipes

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Technique Time: Searing Secrets

A perfectly browned sear on everything from steak to stew meat creates a flavorful crust and juicy interior. Just follow these four easy searing commandments.

Cooking Tips: How To Sear Meat, Step

Commandment #1: Thou shalt pat the meat dry.

 

If excess moisture (aside from butter, oil or fat) is present, the meat will steam, not sear.

Cooking Tips: How To Sear Meat, Step 2

Commandment #2: Thou shalt get the pan hot.
Really hot.

 

Intense heat creates the tasty, burnished crust you’re looking for.

Cooking Tips: How To Sear Meat, Step 3

Commandment #3: Thou shalt be patient.

 

Hands off–and we mean it! If the meat isn’t touching the hot pan

(because you keep moving it), it won’t brown properly.

Cooking Tips: How To Sear Meat, Step 4

Commandment #4: Thou shalt take turns.


To achieve a uniform sear, each side of the meat needs equal attention. However, try to keep flipping of the meat to a minimum as it will dry and toughen the meat.

 
(Illustrations by Claudia Pearson)

 

 

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23 Soul-Satisfying Stew Recipes

How To Roast Peppers

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How to Roast Peppers

Roasting peppers teases out their sweetness and gives them a smoky edge (And they make Rachael’s Birds in a Nest with Peppers & Sausage oh so good.) Jarred roasted peppers are a good shortcut, but you’ll get a fresher flavor and firmer texture by making your own. It couldn’t be easier: Follow our to-do tutorial below, heat up the broiler and get cooking!

Birds in a Nest with Peppers & Sausage

Get Rach’s Birds in a Nest with Peppers & Sausage recipe!

 

 

1. Place the peppers on a rimmed baking sheet or broiler pan and broil, turning often with tongs, until blistered all over, about 8 minutes.

 

 

 

 

 

2. While warm, stick the peppers in a glass or metal bowl and cover tightly with plastic wrap. Let stand until cool enough to handle.

3. Remove the peppers from the bowl and peel off the skin. Cut out the stem and ribs, toss the seeds and you’re done!

 

 

 

 

 

 

 

Illustrations by Emma Kelly

That’s it! Now, get roastin’ and share your success stories with us below in our comments!