Tips, Tricks & Shortcuts

5 on Friday: The 5 things we learned from our #FamilyDinner Twitter chat

See highlights from the Cooking Light #FamilyDinner Twitter chat in which we discussed kitchen wisdom and go-to dinner recipes with Cooking Light editor Hunter Lewis, Chef Hugh Acheson, Food52 CEO Amanda Hesser, and Executive Director of Let’s Move! Deb Eschmeyer.

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3.14 Tips for Making Way Better Pies

Most people in the Cooking Light editorial office are fairly well aware of my sweet infatuation with pie. I make a lot of pies, I make my colleagues eat a lot of pies, and I give them a lot of flack when they choose cake over pie. That’s wrong. That being that, Pi Day (3/14) is my favorite barely official holiday […]

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DIY Whole-Grain Sushi

In recognition of Pack Your Lunch Day, here’s a fun idea for snazzing up your brown bag—homemade sushi! No, it’s not hard to make. Nope, you don’t even have to have a sushi mat to make it. Yes, you can fill it with pretty much anything your heart desires! We do urge you to go for short-grain brown rice; it’s […]

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Cut Onions with Fewer Tears

If chopping onions makes you gush rivers of burning tears, it’s time for a few changes to your approach. First, use the sharpest knife you have. Chopping onions ruptures the veggie’s cells, releasing noxious compounds into the air. The sharper your blade, the fewer ruptured cells. If all your knifes are dull, time to sharpen them. Check out this knife […]

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Mad Delicious Lesson: Silky Delicious Roast Cabbage

On a recent visit to Birmingham, Alabama, I stumbled into Yeh Man Caribbean restaurant, where I was greeted by a relaxed dude and the perfume of curry. “For someone who looks lost, you sure know how to order,” he said. I sat with my oxtails, rice, and distractingly delicious Jamaican-style cabbage, wondering why cabbage was not more a part of […]

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What are Cremini Mushrooms?

I caught myself standing in front of the mushrooms at the supermarket last week asking out loud, “Now which one of you is the cremini mushrooms?” We call for cremini mushrooms in lots of recipes—I was shopping to make Orzo with Pecorino and Mushrooms—but I couldn’t find them anywhere. As I learned, cremini mushrooms are sometimes called “baby bella” mushrooms. If […]

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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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Help Me, Kenji! Can you make Dutch oven recipes in a slow cooker?

Answer: Absolutely. Converting from Dutch oven to slow cooker is easy. If a recipe has any searing, sautéing, or deglazing steps— essential for optimum flavor—complete those in a pan on the stovetop. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stovetop simmering or an oven temperature above 300°, set your slow cooker […]

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Mad Delicious Lesson: No-Blanch, No-Schock Vegetables

Vegetables such as green beans are typically given the moist-heat treatment (steaming, boiling, blanching), but they end up being uncommonly intense in flavor when their built-in water content is manipulated via a dry-heat method like pan charring. Wonderful friends of mine took me to a Chinese restaurant in Bangkok famous among locals for its amazing ways with vegetables. My Pan-Charred […]

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