There isn’t any argument over whether pie made from scratch is preferable to a store-bought pie, but there are myriad troubles that can befall the holiday pie-making process. The bottom crust of the pie is soggy, it shrinks in the oven, the crust melts over the sides of the pan when it’s baking, it’s tough, or…
Thanksgiving means turkey, but not everyone needs a huge bird. If you’re cooking for 6 or fewer people this year, you might want to consider buying a bone-in turkey breast, instead of a whole turkey. Bone-in turkey breasts are not only smaller to store in your fridge, but they cook faster and with less fuss…
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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…
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.”
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.