Pantry Raid: How Do I Choose Which Thickening Agent to Use in my Cooking?
One of the things that we’ve talked about in some of our previous recipes is how to thicken sauces and soups, and what types of thickening agents you need in order to do so. But today we’re going to take a step back a bit and talk about how a thickening...
Pantry Raid: How to Cook Jerusalem Artichoke
If you’re like a lot of people, you probably haven’t even heard of the Jerusalem artichoke. The regular ‘ole artichoke, sure. But a Jerusalem artichoke is something a bit different. While you might think the vegetable comes from Jerusalem, it’s...
Pantry Raid: How to Make a Roux
Yesterday, we explained what a roux is and why it’s an important technique for cooking. Today, we’re going to talk about the different types of roux that you can make and how to create each one. As a quick recap, a roux is a thickening agent that’s...
How to Make Pasta from Scratch
This month is going to be all about pasta, from learning about the origins of pasta to a month’s worth of delicious pasta recipes. Why pasta? Pasta is the quintessential winter dish – it’s warm, it’s filling, it’s comforting, and more...
Pantry Raid: How to Cook Black Eyed Peas
If you haven’t yet stocked up on some black eyed peas for the upcoming New Year celebration, you’d better hurry up. Black eyed peas on New Years day are about as traditional as a champagne toast at midnight. And while most people know about black eyed peas...
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