Kitchen Survival Recipe Guide
by Geoffrey Cook
You open the cookbook and see a recipe title or a photo that tempts your tastebuds. Then you start to read the recipe, realize the preparation is more difficult than you fir
What do I do with all these Packets of Dip Mix
by Nicole Dean
It seems that everyone uses dip mix but me. I’ve managed to accumulate quite the collection of dip mixes. (Ranch, jalapeno, Mexican, etc.)
What can I do with these other
6 Steps to Grill the Perfect Steak
by Laura Bankston
There's nothing better than a nicely grilled juicy steak. But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled s
Which Knives Do Professional Chefs Prefer
by vegas
by Mike Churchill, © 2006, All Rights Reserved
One look at the price tags and you'll quickly discover that all knives are not created equal. But why such a huge range in
Better Breakfasts Ideas
by Dennis R Weaver
Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for t
What is Gluten and Why does it Matter
by Dennis R Weaver
Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, brea
Making Homemade Pasta for Dinner Tonight
by Shauna Hanus
Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight. Ingredients for pasta
Cake Pans
by Zorana Durkovic
Cake pans….the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as
White Barbecue Sauce – Gourmet Bbq Sauce At It’s Best
by Chris McCarthy
Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people b
Pasta Perfect
by Lisa Paterson
When you go shopping it can be easy to be overwhelmed by the number of different pastas available. There is the all time favorite spaghetti but there is also rotelle, bavett
Cut The Take Out
by Lisa Paterson
A long hard day at work. You get home and need dinner. Nothing in the fridge, nothing in the cupboard. Take-out again. The wallet just won’t comply much longer.
Ten Steps to Perfect Pasta
by Skip Lombardi
I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear storie
Adventures in Cake Decorating
by Eoin Beckett
I am no baker.That is I'd by no means put myself forward as a cook at all, unless you'd call making spaghetti and browning minced-meat for bolognaise sauce culinary achieveme
How to Cook Rice Right
by Niki Singleton
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipefor rice that one of my g
Mongolian Hot Pot More Uses For Your Fondue Pot
by Anthony Tripodi
As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use t
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