Robin Bashinsky

Recent Posts By Robin Bashinsky

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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The Holiday Gift Every Gadget-Head Needs

Far from just another excuse to look at your phone, iDevices‘ bluetooth-enabled Kitchen Thermometer finds the sweet spot between extravagance and functionality that the gadget-lover cook will find irresistible. Yes, it’s “just” a kitchen thermometer. But the up-to-the-second cook temperatures as well as other useful info (such as the rate at which your food is cooking) delivered straight to your […]

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Test Kitchen Playlist: Don’t talk with your ears full!

Having spent most of my adult life working in professional kitchens, I’ve come to realize that there are just some indispensables when it comes to cooking properly. Yes there’s sharp knives, quality pans, comfy shoes, an organized recipe/prep list, blah, blah, blah. But most importantly, you’ve gotta have the right jams. Cooking is fun, and the great thing about fun […]

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The Asian Grocery—More Than Just Esoteric Food

Given that lately my interests in food have gravitated more towards the East, I find myself at the Asian market quite frequently these days. And not just for those one or two hard-to-find ingredients (Gyoza skins, sweet glutenous rice flour, water spinach, Thai chilis  etc.) necessary for the authentic execution of a dish. And, yes, I get lost in the […]

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The World’s Second-Easiest Recipe: Quick Pickled Onions

It’s accepted knowledge here in the Test Kitchen that the easiest (and most appropriately-named) recipe in the world is simple syrup. Equal parts sugar and water brought to a boil. Simple, huh? And guess what? Add an equal amount of vinegar to the mix, and voilà: a quick pickling solution!! Pour the hot liquid over some very thinly sliced onions […]

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