A low-tech rib rack solves a common grilling problem.
Authentic Pad Thai calls for pressed tofu because it is firm and doesn’t break up during stir-frying. Here's how to press your own tofu if you can't find it in…
Before cooking a salmon fillet, it’s always a good idea to check it for pin bones. Here's an easy way to find and remove them.
Our recipe for Salmon, Lentil, and Rice Kedgeree in Fine Cooking #111 calls for rinsing the rice before cooking. This step removes some of the starch from the surface of…
Christina Tosi’s towering Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs, in Fine Cooking #111, requires a tall mold for assembling the cake. In her...
Chicken breast cutlets are a boon for weeknights because they cook so quickly—about 5 minutes in a skillet and they’re done. Cutlets from the grocery store are often unevenly sized,…
Did you know that you're seasoning your wok every time you stir fry aromatics like garlic, ginger, and scallions? In this post, I'll explain how you can maintain your wok's…
With its exotic, complex flavors, Indian cuisine might seem difficult for American home cooks to master, but not with Suneeta Vaswani’s book, Easy Indian Cooking.
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