How To Make French Madeleines
Growing up there was one cookbook that stood out among the rest: the bright yellow tattered copy of La Cuisinière Provençale, a classic French cookbook originally published in 1897 tha...
Growing up there was one cookbook that stood out among the rest: the bright yellow tattered copy of La Cuisinière Provençale, a classic French cookbook originally published in 1897 tha...
Have you ever put on a pair of jeans or a sweater the morning after you've cooked a big meal, and find that your clothes still have a faint, lingering eau de pot roast? Short of putting them through t...
When faced with an oddly-shaped and rock-solid butternut squash, it can be hard to know just where to begin. Happily, no mallets, cleavers, or jigsaws are necessary. All you need is a sharp chef's kni...
Boiling potatoes is definitely about as basic as you can get! But here are a few little tricks you might not know about....
Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last year, thanks in part to the delightful and amazing creations of Bakerella and oth...
Do you really need a tutorial just to make chocolate chip cookies? Nah! We just wanted an excuse to whip up a batch of our very favorite cookies and share it with you! Besides, everyone makes cookie...
We've offered good tips before on how to frost a cake without too much mess, but we wanted to show you start to finish how we frost a cake. We're not experts at this, but we do love layer cake! Here's...
One of the great things about salsa is that there's a flavor for almost everyone. Some like it hot, some like it mild, but we like it with a little heat and a little sweet. The best part is, it c...
Peeling the skins off of roasted peppers can be a chore. One is often left picking off small bits of skin at a time, which is tedious, or peeling away chunks of pepper flesh along with the skin! H...
Making your own Taco Seasoning is one of the easiest things you can do for yourself in the kitchen. No more little packets of bland, age old spices, instead, try this quick mix that's sure to beco...
We love the jeweled look of clean-cut citrus wedges in the salads and side dishes we order at fancy restaurants. In culinary terms, these are called citrus "suprêmes" - a fancy name for a simp...
I'm trying to learn to sew. It isn't easy. Even sewing something as seemingly simple as some square napkins and a rectangular table runner challenges my patience, but a few weeks ago, as I watched my ...
We love a bit of creamy foam topping our morning coffee, but haven't really wanted to invest the funds or the counterspace in an actual milk steamer. Here's how we get around it with just a jar and ...
Do you see it? That slimy red substance at the top of this ceramic jar is called a mother of vinegar, or vinegar mother. It's basically a combination of cellulose and acetic acid bacteria that forms ...
Q: I am seeing more and more very large dried specialty pastas — ones that are sometimes about two feet long! They look beautiful and I would love to try them at some point but does anyone know ...
Artichokes are not the most inviting of all vegetables. The spiny leaf tips prick our fingers and the downy interior choke can literally make us gag and cough if swallowed. But once you work past al...
Earlier this week we asked you if you had ever considered replacing the faucet in a rental kitchen. We realized this could be a simple way to upgrade our kitchen, and this week we did it as our Kitc...
We love the sweet-sour taste of pineapple just about anytime, but it has particular appeal during the dog days of winter. You can buy pre-cut pineapple from the store, but it's fresher and more econom...
Few things are more frustrating than chasing a tiny bit of eggshell around a bowl of cracked eggs, trying to trap it and get it out. Save yourself the headache! The perfect tool for nabbing that erran...
We're always interested in learning How To Peel Things, and when Kitchn reader Niamh recently asked about celery root, we were inspired to try a few different techniques. Knobby and often hairy, celer...
We love cooking with shallots. Their sweet, mild flavor is a great asset in many dishes, especially uncooked salads and slaws that need some onion. But we really don't enjoy peeling shallots. They'r...
Over the weekend, I purchased a durian, which is a tropical fruit that originates in Southeast Asia, in Chinatown in San Francisco with my friend Prisna. Durians have received mixed reviews across the...
Ginger is one of those herbs that we love all year round, but especially in February when it brightens up so many winter dishes with its fresh, spicy flavor. Right now we’re putting ginger in ever...
This ubiquitous Middle Eastern spread made with chickpeas, tahini, olive oil, and lemon juice has gotten so mainstream now that I even see tubs of pre-made hummus in gas station convenience stores. ...
We'll be honest - most mornings, we just give the coffee grinder a quick swipe with a damp sponge after whizzing our beans. But this does leave behind powdery grinds that build up in the nooks and cra...