Bring water to a boil: Bring a large pot of salted water to a boil. Cook the broccoli: Blanch or steam the broccoli (using a ...

Strainer or sieve: Use a fine-mesh sieve or a basic kitchen strainer (the liner of a salad spinner also works) to rinse and ...

Add a whole red chilli during simmering for subtle heat, then remove before serving. Add torn fresh basil at the end to ...

The lesson appears to be clear: you should stop throwing your pasta water down the sink, stat. Instead, “think a step ahead,” ...

But in my opinion, the best advice comes form the chefs and recipe developers who’ve cooked up thousands of pounds of noodles. I reached out to three food experts to share what’s most important to get ...

If you find yourself scrambling to use all of your eggs before they expire, read this. You can freeze raw or scrambled eggs (but never in the shell), and a bit of salt or sugar helps keep yolks from ...

Considering that he owns and serves as the executive chef of Amalfi, a popular Italian seafood spot in Las Vegas, and ...

Mushrooms, a delicate and nutritious ingredient, spoil quickly due to their high water content. Proper storage in a cool, ...

Squash is one of the most versatile vegetables in the kitchen, offering a rainbow of flavors, textures, and cooking possibilities. From sweet winter varieties to tender summer options, squash can ...

Weeknight cooking gets a lot easier when you lean on a few trusty canned and frozen staples. They help you create warm, ...

When you cook at lower temperatures at home, you end up steaming food instead of searing it, and your vegetables get soggy ...

Meanwhile, make the slaw. Mix the yoghurt, vinegar, mustard, honey and garlic in a large bowl and season with salt and pepper ...