From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Here are five different techniques depending on how much garlic you need to peel.
Fresh ginger is a pleasant aromatic that makes many dishes sing, but removing the peel can be a little messy. Here's how to do it.
Corn contains natural sweetener, has a buttery and sometimes creamy texture, and is seasonal and local for many of us. Sounds like the perfect dessert ingredient!
Hot tips from Food Network Kitchens' Katherine Alford: Smashing whole garlic cloves is the best way to peel them.
Although peach skins are edible, sometimes they just get in the way of all that peachy flavor. Learn the best way to peel a peach whether you have a firm peach or a super ripe and juicy one.
Pastries cut into bar-shaped pieces never really go out of style. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable
Forget the open fire. It's easy to prepare great roasted chestnuts in the oven.
Hedy Goldsmith created a Peanut Butter Jelly Roll recipe, and now it has a new life as a frozen "Peanut Butter Jelly Roll Pop.”
This hack will save you so much time.
Ina shares her dirty little secret for this St. Patrick’s Day must-have.