Robin Bashinsky

Recent Posts By Robin Bashinsky

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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Why You Should Try Sous Vide Cooking at Home

Long championed by the who’s who of today’s acclaimed chefs, sous vide is a cooking technique that has recently started to penetrate the home kitchen. Essentially this is a process by which ingredients are vacuum sealed in food-safe plastic bags and cooked at a very steady temperature that is generally lower than more traditional methods for longer periods of time. Basically, you […]

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Exotic Flavor in a Flash: Aleppo Pepper

I’m always looking for fast, nutritionally neutral ways to jazz up dishes, and a favorite of mine is Aleppo pepper. Named for the town in northern Syria, Aleppo pepper is made from dried and coarsely ground halaby chiles and can be used much like crushed red pepper in recipes and dishes. It has a smoky, sweet (almost fruity) backbone and a […]

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The James Beard Awards: Do They Matter?

Tonight, the illuminati of America’s food and beverage scene will gather at Chicago’s Lyric Opera for the 25th Annual James Beard Foundation Awards Gala. The list of nominees is pretty much a who’s who of the hottest chefs and restaurateurs in the country right now, so the eyes of America’s culinary world will be focused there tonight. But unless you just really […]

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Superfast Flavor Bombs: Quick Sugar-Salt Pickles

Around these parts, we’re always looking to brighten things up on the plate and palate with an emphasis on quickness, freshness, and—above all—flavor. With pickling being all the rage these days, one implement that I’ve added to my culinary toolbox of late is the quick sugar-salt pickle. It’s a great way to transform fresh veggies to punchy accompaniments that can really add some visual […]

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Product Review: The All-Clad Pressure Cooker is a Game Changer

Listen up. If you’ve never cooked with a pressure cooker (you need to) or even if you have with mixed results, your world is about to change. All-Clad’s recent introduction of their PC8-Precision Pressure Cooker is a welcome addition to a marketplace chock full of a number of indistinguishable pressure cookers. At around 300 bucks, it’s at the high end price-wise (it’s […]

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60-Second Cooking Class: Sectioning and Slicing Citrus

In love with those juicy, perfect grapefruit sections you see on salads but don’t know how to go about making them? In our 60-Second Cooking Class video, Robin Bashinsky from the Cooking Light kitchen shows you just how easy it is to section citrus fruits, as well as how to create beautiful citrus slices for stunning salads. You’ll be a […]

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Stock vs. Broth: What to buy?

Let’s just get one thing straight: there are very few kitchen endeavors more worthwhile and satisfying than making homemade stock or broth. Roasting bones and tending a barely simmering pot with patient skimming and straining transports me into a Zen place and fills my home with aromatic comfort. That said, I rarely have time for it. It’s a labor of […]

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