Robin Bashinsky

Recent Posts By Robin Bashinsky

How to Manage Habanero Heat

As peppers go, habaneros  are near the top of the capsaicin scale (the compound that contributes spicy heat). Try these techniques to take control of the flames. For maximum heat: Use the whole habanero. To lessen the heat just a little: Remove seeds. To bring heat down moderately: Shave away all inner membranes. To eliminate as much heat as possible: Blanch […]

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Special Report: The Healthy Cook’s Guide to Fat

Framed first as diet villain, now culinary hero, fat has made quite the comeback. Research shows that the shift a few decades ago to lower-fat and fat-free foods may well be the reason our country now has obesity problems. Many of us fear fat, so we load up on refined carbs in an attempt to feel full. The subject of […]

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Fun Finds at the Asian Grocery Market

Anyone who’s ever looked in my pantry or refrigerator can attest to the fact that I have a love for Asian (specifically Japanese) food and ingredients. And I tend to do a deep dive when I cook any cuisine and seek out the most authentic ingredients available. So I find myself at the Asian grocery quite a bit. Which is […]

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Rice Wine vs. Rice Vinegar vs. Seasoned Rice Vinegar: What’s the Difference?

Rice vinegar pickles the green beans in our Sweet and Sour Pickled Green Beans, but don’t confuse it with rice wine or seasoned rice vinegar. They each play different roles in cooking: RICE WINE (also called aji-mirin) is slightly sweet and mildly acidic and helps balance salty ingredients like miso and soy sauce. Alcohol content is very low. RICE VINEGAR is a […]

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Cuisine Solutions and Sous Vide

Recently, I was invited by the folks at Cuisine Solutions to a deep-dive instructional course in sous-vide cookery. They produce the Cooking Light line of prepared meals available at Super Target locations and are at the forefront of producing an assortment of foods using the sous-vide method. I spent 4 days at the Bouley Test Kitchen in New York under the jovial (but stern) […]

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We Tried It: Perrier L’Orange

Recently, I made the discovery that sometime in the not-so-distant past (circa mid-2013 by all estimates) I made a decision to give up soft drinks. This was not some line-in-the-sand resolution thing—I will break down and have a Dr. Pepper every now and again, and I will NEVER give up Coke floats. But I spend a lot of time shuttling […]

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Taste Test Award Winner: Halo Top Ice Cream

I’m an unabashed ice cream glutton. I’ve been through just about every flavor that comes in a pint-size container. And I always find that 1/2-cup serving size laughable. A half cup is generally what I have on the way from the freezer to the couch if we’re being completely honest. So recently, when we were sampling different flavors from Halo […]

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Milk and Cookies in Ice Cream Form

Recently in the Test Kitchen, we all blew our diets one afternoon by tasting a variety of the latest flavors from some of America’s top premium national ice cream and gelato brands (Häagen-Dazs, Talenti, Ben & Jerry’s, etc.). Given that there were a dozen or so folks—all with their personal preferences—and about 25 to 30 flavors, you’d think it would […]

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How to Get Good Grilled Flavor When You Don’t Have a Grill: The Indoor Grill Out Experiment

Afternoons spent on the deck tending to the grill and imbuing meats and veggies with exuberant levels of char is one of the glories of summer. And scarfing down an array of fare with that smokey oomph is as voraciously welcomed as any first-of-the-season tomato or peach. Unfortunately for my smoke loving palate, my apartment is a bit–shall we say–deckless at the moment. And as […]

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High Praise for the Lowly Tilapia

Tilapia is one of the most searched terms on CookingLight.com and one of the most consumed fish species in America. Yet I had never cooked it until I came to work in the Cooking Light Test Kitchen. Chalk that up to my background in the high-end restaurant world, where—and this may surprise some readers—tilapia is disdained with a strangely passionate fervor […]

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