Few foods spell autumn like a crisp, juicy, sweet/tart apple, fresh from the tree. But if a perfect apple doesn’t signal fall quite strongly enough for you, you can always dip it in rich, warm-flavored caramel! Yes, fall is caramel apple season, and whether you have your own trees, live near an orchard where you…
It is undeniable that the most tender, buttery, luscious steak on a cow is the filet. If you’re celebrating, chances are good you’re celebrating with filet! But how should you prepare it? Here we take a look at a couple of options so you can figure out your favorite. Filet Mignon: A Tender Favorite It…
Learn from the experts in this introductory guide to sous vide cooking. What is sous vide, and why has it spawned as Jeff Potter says, “a culinary revolution.” Learn about how you can cook sous vide in your own home. Like Food Scientist and author, Nathan Myhrvold says, “Cooking sous vide is easier than its fancy name might suggest.”
There really is no better way to put the new USDA pork temps to the test than with a tried and tested recipe from the folks at America’s Test Kitchen. Their Grill-Roasted Pork Loin is the perfect center piece for any family gathering and is especially perfect during a holiday celebration.
Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It’s a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites.
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.
