Maybe it’s the sugar, or it could be the salt. In either case, a few spoonful's of this Chinese sauce instantly adds flavor to your stir-fries, barbecue and wraps. Not as popular as ketchup, soy sauce or mayo, and doesn’t have the rock star status of Sriracha - I’ve never seen anyone wearing a Hoisin … Continue reading Stock It and Rock It! – Hoisin Sauce
For the longest time I placed my index along the top edge of the chef's knife when I diced and chopped food. It felt comfortable but it allowed the blade to easily jut out to the side when my hands or the cutting board got wet. A couple years ago I changed my grip to … Continue reading Cooking 101: How to Hold the Chef’s Knife Safely
There's leftover taco meat in your fridge now, right? Otherwise, why are you reading this? Now is the time to put it to use. Here are 10 tasty ideas for you to consider!
Living in your first apartment or house with friends. Here are a few helpful tips to keep the kitchen from turning into a biohazard.
Stir-fries are all about the sauce! At college I never made my own sauce so I relied on the store-bought stuff for my stir-fries. They were good but I found they were missing something and could never figure out what it was. I would add salt, hot sauce and even beer to them (not sure … Continue reading How to Make Awesome Stir-Fries: College Cooking Secret #1