You know all of those cooking shows and recipes (ahem, like ones on this very site — guilty!) that suggest cooking with wine is really fun because once you’ve opened a bottle for cooking,...
[And ditch your measuring cups forever!] Count me among those who rejoice whenever a recipe is presented in weights. Why? Because nothing is more accurate. A cup of flour, packed different ways, can ...
Have you ever used Kosher salt in a recipe and found the end result to be like a salt lick and you couldn’t imagine how on earth a recipe tester could have not noticed how horribly, horribly ov...
Crème fraîche, the ultra-rich, slightly tangy and impossibly dreamy cream I like to stir into pastas and soups and drizzle over baked fruit desserts is not carried in every grocery store, a...
Five years ago, I moved into an apartment with a skylight over the kitchen and built-in spice shelves along a wall and decided to overhaul my mess of spice bottles and bags to make them fitting for s...
Don’t you hate it when a recipe calls for egg yolks by the half-dozen but doesn’t help you find a home for all of those extra egg whites? One thing you can do with them is to freeze them ...
This is the most frequent cry of despair I get from the comment sections of cookie recipes on Smitten Kitchen and the truth is that there are many, many factors that can cause a cookie to spread. But...
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