They’re convenient and, we’re told, healthier. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts (BSCB). Here’s the problem: Chicken skin helps keep the chicken moist, and the bones add flavor. Remove both and what do you have? The potential for dry, tasteless, tough chicken….
Spirited Cooking: A Beginner’s Guide to Cooking With Alcohol
I remember sitting at the counter in my grandfather’s linoleum and laminate kitchen, watching him cook. He would invariably reach for the “sauce,” always knowing, as if by instinct, when to add it. A little splash of bourbon this time, a little splash of beer the next, his pan would sizzle as the tidy kitchen…
How to Get Washed Salad Greens Perfectly Without a Spinner
I was way off base when I guessed “egg-gathering basket.” Leslie Hindman, host of the TV show “Appraisal Fair,” held up this round cage contraption with folding sides and asked us to guess, “What the Heck Is It?” Salad spinner was the right choice, but who knew people were wasting their money on needless pieces…
Why You May or May Not Need an Air Fryer
Air fryers are sweeping the nation. But what is an air fryer? How does it work? And, most importantly, do you need one? Here’s the lowdown. Several years ago, a “miraculous” kitchen appliance appeared on the scene promising us that we could fry with air. A new treat for your health—up to 90 percent less…
A Surprising Reason to Use Fresh Ginger in Homemade Marinade
The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade recipe for venison I’d offered…
How to Liquify Crystallized Honey and the Best Way to Store It
It’s discouraging when you reach for the honey, only to discover it is no longer a smooth liquid, but all grainy—like sugar. You may have even tossed it into the trash assuming that it’s gone bad, no longer edible. Truth be told, it is still perfectly delicious and nutritious. It’s easy to turn crystallized honey…
Are You Ready to Make the Switch to Induction Cooking?
During the 18 months that we lived in a tiny apartment in anticipation of our move from California to Colorado, I did not have a traditional stove and oven. Instead, I used my countertop Breville Smart Oven and portable Duxtop single-burner induction cooktop. Induction Is Different Induction is definitely a different method of cooking with…
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