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Showing 9,401 - 9410 of 44,595 results for cooking
What to Know About the Santa Claus Melon
Article
Santa Claus melon, also known as Christmas melon, is a sweet, earthy melon. It can stand in for honeydew and vice-versa. Learn more about it, including how it got its festive name.
What Are Lentils?
Article
Lentils are tiny powerhouses: they're low in fat and high in protein. But what exactly are they? Are lentils the same as beans? Are lentils a vegetable? We get into the specifics.
How to Shuck Oysters
Article
Learn how to shuck oysters with this step-by-step guide. Explore how to buy oysters, how long oysters last in the fridge and our favorite oyster recipes.
What to Make With Stew Meat Besides Stew
Article
As a rule of thumb, you can use stew meat in any recipe that calls for chopping up and braising chuck or round. Here are some ideas.
We Taste-Tested All the Canned, Boxed and Jarred Tomatoes — Here Are the Ones You Should Buy
Article
Here's you everything you need to know about buying canned, boxed and jarred tomatoes — and which taste the best.
Everything to Know About Kohlrabi
Article
Kohlrabi might look strange (with a large bulb and leaves sticking out at different angles), but it tastes a bit like radishes crossed with broccoli – with a touch of sweetness. Here’s how to prep and cook it.
What Is Pickling Salt?
Article
Pickling salt is made from very fine, pure salt so it dissolves quickly, making for clear pickle brine. Here’s where to buy it and how to use it up once you’re done making pickles.
How to Roast and Peel Chestnuts
Article
Forget the open fire. It's easy to prepare great roasted chestnuts in the oven.
What Are Chitlins?
Article
Also known as chitterlings, the large pig intestines are typically slow cooked or fried in the American South (and are also enjoyed in Caribbean, Latin American and French cuisine). Here’s what you need to know about buying, cleaning and preparing them.
What Is Kosher Salt?
Article
What's the difference between kosher salt, table salt and sea salt? Why is it called Kosher? There must be something to it because chefs recommend it for just about everything.
