Browse by categories: Cooking

22.	Eat, drink and be merry The main thing to bear in mind if you have a treasured bottle (or three) is that you do not want the food to overwhelm the wine: fine wine is complex and subtle. 25-Apr-2005 - Details

23.	Frank Lais culinary couture Frank Lai’s stunning creations take the cue from a subtle marriage of food and fashion. 19-Aug-2005 - Details

24.	The Cook's Thesaurus A cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions 30-May-2005 - Details

25.	Recipes for chinese food Do you know that about one third of the world's populations eat Chinese food every day of their lives? Chinese cooking is one of the greatest and original cuisines of the world - Free and mouth watering Chinese recipes, easy to follow and cook 09-May-2005 - Details

26.	Cooking - Asparagus tips The first stems of English asparagus are beginning to appear in the shops. It has a brief season (6-8 weeks) and, compared to imported varieties, an exceptionally fine flavour, which the growers believe is due to its slow growth in our cool climate 16-May-2005 - Details

27.	Cooking With Herbs The great thing about cooking with herbs is that they bring ordinarily bland foods to life without adding a lot of extra fat and calories. 29-May-2005 - Details

28.	How To Eat At Family Restaurants Being an informed diner can save you hundreds of calories in just one meal. One key is to snack before going out to eat. Buffer that hunger -- there is nothing more dangerous than showing up at a restaurant really hungry 05-Jun-2005 - Details

29.

I hate cooking--the entire experience. How do I overcome this
I hate prep work. I hate slicing and mixing and timing and stirring. I also hate how much time it feels like it takes to prepare meals--I could be doing something important or fun instead! And I especially hate doing the dishes. This aversion has been with me my entire adult life, and I'm heading towards 40.
07-Jun-2005 - Details

30.	Berries and Your Health Whether you choose to mix and match berries in your recipes or go for a one-berry burst, you'll reap the health benefits while adding succulent flavor to your meals 13-Jun-2005 - Details

31.

Spice Advice
Spices and herbs will lose their colour, taste and aroma over time. To preserve peak flavour and colour, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture or oxygen. If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher or refrigerator, where rising steam or heat can come into contact with them. Dampness can cause caking or clumping of ground spices.
13-Jun-2005 - Details

32.	Why Eat Breakfast (The Facts) Children who eat breakfast perform better on standardized achievement tests and have fewer behavior problems in school 20-Jun-2005 - Details

33.	BBC Food programme - umami For centuries there were just four flavours: salt, sweet, sour and bitter. Then came 'umami', the mysterious fifth flavour, first identified by Japanese scientists a hundred years ago and only recently recognized in Britain and America 20-Jun-2005 - Details

34.

Helpful Vietnamese terms commonly used in cooking
Alum-For keeping foods crunchy, an important characteristic in Vietnamese cooking. Used in fruit recipes, and wherever that crip texture is wanted. Found in Oriental groceries, it resembles rock sugar except that it has a clearer color. Just break off as large a piece as you need
20-Jun-2005 - Details

35.

Best healthy cooking methods for Fall and Winter
It's natural to want a bowl of hot oatmeal on a cold morning, a piping hot bowl of soup for lunch, or slow cooked meat and vegetable one-dish meals for dinner. Why does this feel so natural? The reason is your body wants foods that are warming. Winter is a time when you are trying to stay warm. Just as some foods that are in season in the winter will warm your body, so will different cooking methods.
26-Jun-2005 - Details

36.	Tips for Better Grilled Burgers These all-American eats are easy to fix, inexpensive, popular with diners, and great with an almost limitless variety of seasonings and toppings. 27-Jun-2005 - Details

37.	Cookbook: Vegan cuisine Vegan cuisine uses no animal products, such as meat, dairy, or eggs. This is more restrictive than vegetarian cuisine, which allows non-meat animal products. All vegan recipes are vegetarian 04-Jul-2005 - Details

38.	Chocolate Chip Cookies Scroll down to see more chocolate chip cookie recipes In large mixing bowl cream butter and sugars until light. Beat in the eggs and vanilla. Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. 17-May-2006 - Details

39.

Tips for Beginning Cooks: Perfect Poached Eggs
What's the best way to poach an egg? They have a reputation for being more difficult than they really are, what with being surrounded by the twin mystiques of brunch and Hollandaise. In fact, poached eggs are the easiest to make -- provided you ignore classical techniques that use too much water kept at too high a temperature
13-Jul-2005 - Details

40.

Over 100 Quick and Easy Healthy Foods
Sometimes cooking takes a lot of time in our life, but we got some good news for you. The World’s Healthiest Foods has an excellent list of healthy foods which need less than 30 minutes of preparation and cooking times. There are categories of receipts like Breakfast, Salad Entrees, Soups, Fish, Chicken and Turkey, Lean Meat, Vegetarian Entrees, Side Salad/Dressings, Side Vegetables, and Desserts. You don’t even need to think what to cook tonight!
19-Jul-2005 - Details

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