Tips, Tricks & Shortcuts

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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Mad Delicious Lesson: Frying is a Light Cooking Technique

J.C. and Jo Bell revolutionized peanut butter a few years back when they were charged with creating something amazing from America’s massive peanut surplus. PB2, a powdered peanut butter, is a culinary dream ingredient. Cut 50/50 with Wondra Flour (it’s the superfine sugar of flours), it makes for an unparalleled dredge for chicken. This dish for Georgia Peanut-Fried Chicken retains […]

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Mad Delicious Lesson: The Secret to Light Dressings

Backing off on the oil not only helps control calories, it takes some of the oily “weight” off tender salad greens. Once you get the gist of this recipe for Mad Delicious Vinaigrette, featuring my secret ingredient called Mad X, you can modify and iterate like mad. Don’t just use this on salads, though. This vinaigrette can be warmed lightly […]

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SOS! Thanksgiving Edition: The 5 resources that will get you through any Turkey Day disaster

If Murphy’s Law is a real thing (and I’ve experienced several episodes that could confirm its existence), Thanksgiving might be the ultimate test. On the best of days,  Turkey Day menu-making is a well-choreographed dance that could rival some of Moscow’s finest ballerinas. It’s one part precision, one part pure luck. At least, in my opinion. For decades, I’ve watched my grandparents […]

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Help Me, Kenji — How to make tasty soups fast

Q: How do I make tasty soups fast? A: The simplest way I know of is to invest in a pressure cooker. A pressure cooker works by increasing vapor pressure on the surface of liquid, which in turn raises its boiling point, allowing it to cook hotter. The hotter your soup cooks, the faster flavors extract and recombine. In my […]

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Pizza Slide Tip: From Peel to Pan, Smoothly

Pizza stones have made crisp, chewy crusts easy to achieve at home, but getting the pie on the stone can be tricky. If you don’t have a pizza peel, use a rimless baking sheet sprinkled with cornmeal. Don’t pile on toppings, or the crust may tear. Mimic your neighborhood pizza slinger and jerk the peel in short, smooth motions to […]

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