Articles
Our Test Kitchen Tips for Recipe Success
Five things every cook should be doing every time, from our kitchen to yours.
February 8, 2013
Demystifying Stocks and Broths
When is homemade a must, and when can store-bought do just fine?
January 25, 2013
Bridget’s Beginner Curriculum
Because the very beginning IS a very good place to start.
January 10, 2013
We're Heading Home for the Holidays
Happy Holidays + Our Holiday Schedules
December 21, 2012
The Season for Dried Beans
Cold weather soups and stews improve with dried beans.
December 17, 2012
A Holiday Roast That Won’t Break the Bank
Pass up the prime rib the holiday.
December 7, 2012
Cooking School Sneak Peek: Never Too Many Cooks in the Kitchen
Say yes when your family asks to help out in the kitchen this holiday season.
December 3, 2012
How to Choose the Best Roasting Pan
A successful centerpiece in your holiday feast starts with your equipement.
November 20, 2012
Cooking School Sneak Peek: Student Transformation
One student's journey from kitchen novice to skilled cook
November 19, 2012
Unlocking the Potential of Dried Herbs
Keeping your seasoning fresh when fresh herbs are out of season
November 16, 2012
Cooking School Sneak Peek: Exclusive Scoop on Your Instructors
Office hours exposed! Get the insider info on your teachers.
November 13, 2012
Busting Turkey Myths
It’s a big bird with big expectations. Let’s talk turkey.
November 12, 2012
Cooking School Sneak Peek: Make Your Thanksgiving Dream a Reality
These Thanksgiving side dishes may just steal the spotlight.
November 5, 2012
Gone Cheddaring
Which cheddar is better?
November 2, 2012
Cooking School Sneak Peek: What the Resources Section is All About
There's more to the Cooking School than lessons.
October 30, 2012
Introducing: Holiday Cooking
The Cooking School experts have your back this Thanksgiving.
October 26, 2012
Cooking School Sneak Peek: School Development
Learn what features made it into the Cooking School—and which ones didn't make the cut.
October 23, 2012
Stew On It!
Big flavor doesn’t mean big work.
October 18, 2012
Cooking School Sneak Peek: Instructor Feedback
See what your culinary instructor can glean about your cooking skills—just from a photo.
October 16, 2012
The Asian Pantry
Asian condiments don’t need to be reserved for Asian dishes.
October 11, 2012
Cooking School Sneak Peek: Culinary IQ Quizzes
Test your culinary IQ before you get your hands dirty in the kitchen.
October 9, 2012
Chicken Soup – Zombie Cure?
This simple recipe is good for what ails you.
October 4, 2012
Cooking School Sneak Peek: Our 5 Most Popular Courses
Find out which courses our students come back to again and again.
October 2, 2012
The Big Apple
They’re an elementary school staple, but apples can be complex.
September 25, 2012
Can You Dig It?
The beauty of home-grown spuds.
September 17, 2012
The Kebab Crusade
This all-in-one grilled dinner is crying out to be cooked.
September 5, 2012
Getting Saucy For Summer
Forget the bechamel. In the summer, sauce really needs to lighten up.
August 27, 2012
Scrambled Eggs: The Original Fast Food?
Sit down to dinner in record time.
August 20, 2012
Shaking the Peach Tree
The peaches are here!
August 7, 2012
To Preserve and Protect
Store tomatoes now to enjoy summer in February.
July 30, 2012
The Parmesan Primer
Parmesan is the King of Cheeses, so be sure to treat it right.
July 25, 2012
Working With What You’ve Got
When it comes to kitchen equipment, sometime you’ve got to love the one you’re with.
July 23, 2012
Feel The Burn!
When it comes to fresh chiles, some like it hot, and others…not so much.
July 16, 2012
Use Barbecue Sauce Wisely
Barbecue sauce is a great way to add flavor, but it can also be a great way to ruin grilled foods.
July 11, 2012
Ice Cream and Inner Peace
The easiest dessert you could ever serve.
July 9, 2012
Fried Chicken is Your Friend
Get over that fear of frying. Just in time for the 4th.
July 2, 2012
Top 10 Grilling Mistakes
Jack’s undercover sleuthing reveals grilling mistakes you can easily avoid.
June 27, 2012
The Low-Down on Lentils
This petite legume is overshadowed by its big brother bean. Until now.
June 18, 2012
Blog Post: The Truth about Salad
Five tips for a salad that will win any crowd.
June 13, 2012
Perfect Plating
For those times you want your food to look its very best.
June 11, 2012
Move it Outside, People…
A list of my favorite grilling tips.
June 5, 2012
Choosing the Best Board
The vast field of choices narrowed quickly once we settled on a few key criteria.
May 31, 2012
The Curious (Untold) Story of Vinegar
One man’s obsession with the perfect condiment.
May 24, 2012
Bake a Cake For Goodness Sake!
You don’t have to be a pastry chef to make a jaw-dropper of a cake.
May 22, 2012
Bridget's Filming
Ready...set...action!
May 18, 2012
Introducing: New Grilling Courses
Nothing says summer like lighting up the grill.
May 15, 2012
Steak Season Is Here
Warm weather means time to prep that grill.
May 9, 2012
Doubling Down on Leftovers
Make more now. Cook less later.
May 7, 2012
Bread-a-palooza!
You’ve got bread questions, we’ve got bread answers.
April 30, 2012
Be Picky about Pepper, Please
Beyond its heat and sharp bite, pepper enhances our ability to taste food.
April 26, 2012
The Scent of a Lemon
So life handed you lemons. Now what?
April 24, 2012
Learn to Cook Week Apron Give-Away
We're giving away these stylish aprons to 150 students!
April 23, 2012
Official Guide to Learn to Cook Week
Who's hungry for knowledge?
April 23, 2012
New Stir-Frying Courses
We reinvented this classic Chinese technique for a Western kitchen.
April 17, 2012
Beware the Meat Myths!
Some meat “rules” were made to be broken.
April 16, 2012
The Salt Rules
The most common ingredient in the kitchen can be your best friend or your worst enemy.
April 12, 2012
What’s In My Freezer?
Move over meat! The freezer can hold so much more…
April 9, 2012
A Sharp Knife is Your New Best Friend
A sharp knife kicks your knife skills to the next level, automatically.
March 28, 2012
Table for Two
Shrinking down a recipe means more than cutting the ingredients in half.
March 26, 2012
The Olive Oil Finish
Even a well-prepared dish will often benefit from a final touch.
March 22, 2012
Introducing: Essential Eggs
Eggs are indispensable in the kitchen. They can bind, thicken, emulsify, clarify, and even leaven.
March 20, 2012
What Can Brown Do For You?
Browning? Caramelizing? What does it all mean? And who the heck is Maillard?
March 19, 2012
Making the Most of Garlic
When used correctly, garlic can make an ordinary dish spectacular.
March 14, 2012
The Substitute Teacher (Part Two)
Knowing how to get around cooking with alcohol is a matter of knowing its function.
March 12, 2012
The Substitute Teacher (Part One)
Are there hard and fast rules when it comes to substituting foods?
March 5, 2012