5. Gently Stir—and Go Low and Slow Using a flexible spatula to break up the curds prevents them from becoming dry and large, ...

Scrambled eggs are a simple dish easily made by most home cooks - yet usually taste far superior in a restaurant. Now, chef's ...

Cool off with this tangy and spiced tamarind juice made two ways using paste or frozen pulp, fresh ginger, and lime. No ...

Sabudana, a staple in Indian cuisine, particularly during fasting, requires proper soaking to avoid a sticky, undesirable ...

Knife blocks can get seriously gross, especially if you store wet knives in them (don't worry, I'm guilty of it, too). The ...

Explore making wild flavor combos or updated favorites for frozen treats with Salt & Straw's new cookbook, "America’s Most Iconic Ice Creams." ...

Bartenders have a number of tricks up their sleeves which allow them to create wonderful concoctions. Fat-washing is an ...

North Country SAVER and North Country ANGLER - provide insight into the news and happenings of northern Minnesota, alongside ...

This recipe involves a colorful mix of quinoa and beets with a tangy smattering of blue cheese (optional), followed by a ...

We asked professional chefs which summer kitchen tools to steer clear of, and what to get instead. Their picks include ...

Remove the pan from the heat and let it cool down. Strain the oil through a fine-mesh sieve or cheesecloth to remove the solid particles and store it in a dark-coloured bottle in a cool and dry place.

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, ...