Cooking Tip Tuesday: Secrets to perfect pasta

Young. Old. Single. Married.  We're a population who loves our pasta.  And while boiling pasta is an easy task, it's not void of controversy.  Here are a couple pasta water add-ins and a post-cooking procedure that spark some uncertainty: Salt.  Should you salt your pasta water?  The answer is YES.  Why?  It seasons your noodles …

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Cooking Tip Tuesday: 3 steps to guarantee success in the kitchen

Becoming a good cook takes practice.  Even professional chefs make mistakes, burn food and make dishes that suck.  The key to success is, learning from your mistakes, picking up your pots and trying again. The following 3 steps provide the foundation you need to boost your confidence in the kitchen, make cooking more efficient and …

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Wild Card Wednesday: (How to) Sharpen your knives!

One of the first articles I posted was about one of THE most important kitchen tools...a good quality chef's knife.  A brand new knife is amazing but, what happens when it starts to dull?  Not so amazing anymore.  Plus, a dull knife is actually more dangerous than a sharp knife because you end up having …

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Cooking Tip Tuesday: Oven roasted bacon

Cooking bacon for more than 2 people can be a pain in the tush.  No one wants to stand over bubbling hot grease, flipping bacon for 20 minutes, to have just enough slices for even a family of 5.  And what if you're making bacon for a crowd? Then you're talking multiple skillets and/or 45 …

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Cooking Tip Tuesday: How to properly measure flour

Do you often have a hard time getting your baked goods just right? Being a successful baker takes a lot of practice, plenty of mistakes and an understanding of the science behind it. There are a lot of chemical reactions that have to take place so it's really important that you be precise (and follow …

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Cooking Tip Tuesday: The secret to separating eggs

Did you know that it's much easier to separate eggs if they are cold?  Mind blowing, right? When your eggs are cold, the yolks are firmer and thus, separate from the white much easier.  Think about it...when yolks are warmer, they are softer, which puts them at a higher risk of breaking.  So, if you …

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Cooking Tip Tuesday: Rest your meat

You've probably heard, "let your meat rest" before slicing but, do you actually do it?  It's hard when you're hungry and that juicy piece of meat is calling to you, "Eat me!  Eat me nowwww!".  OK, maybe meat doesn't talk BUT, if it could, it would cry, "Let me rest.  Just for 10 minutes.  You …

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