Ali wrote to us, looking for Alton Brown's very cool olive oil baster. I was watching the show "Good Eats" on Food Network and he was using this amazing baster tool for his olive oil. Any idea what it...
I use quite a lot of spray oil in my kitchen. I use it for greasing pans, coating balls of bread dough, and for lightly greasing skillets before frying onions or other vegetables. Well, I am fed up wi...
Take a look at these vintage soda bottles, recycled by Monika into easy-pour bottles for her oil and vinegar. This is a great idea for this week of the Kitchen Cure, as we ask you to finish deep-clean...
The French use a variety of nut oils in their cooking. One of my favorite discoveries has been pistachio oil. Extracted from pistachio nuts, pistachio oil is a beautiful bright green, with a heady aro...
There were plenty of good things in today's New York Times dining section. Our top five favorites include a giant food party in San Francisco, a no-bake cheesecake, bread salad from a famous chef, and...
Recipes often say to start cooking ingredients "when the oil is hot." But this seems like something that's easier said than done! The problem with adding raw ingredients to under-heated oil is that t...
You know that we love basil, so of course we love pesto too, especially during the summer. But pesto is a little high in fat to be eating every day. So we've been challenging ourselves lately to make...
Eating consciously and minding our budgets can be a tough balancing act, especially as we all look for ways to trim down our spending as gas and food prices continue to rise. Sometimes thinking stra...
We're nursing a crush, a secret crush, but we'll tell you all about it because we know we can trust you. We have a massive crush on walnut oil. ...
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