Skip to main content
The Splendid Table
This Week's Episode
Stevia tastes 200 times sweeter than sugar
Stevia, a plant native to Latin America, in now grown around the world.
How to season a cast iron pan
Cast iron pans can last for generations -- to preserve them, don't use soap or steel wool.
How to make vanilla extract
This isn’t the cheapest way to get vanilla extract, but it delivers one unlike most anything you can buy.
For safety's sake, discard used marinade
Start with a fresh marinade each time you cook. And always marinate in the refrigerator.
When to use high-end wine glasses
When the wine gets serious, usually so do the glasses.
How to make gingerbread
Gingerbread is just about goof-proof if you remember not to stir it too much.
How to store food in the freezer
Air is the enemy of frozen foods: Pack everything airtight.
What to include on a cheese platter
The secret to a crowd-pleasing cheese platter.
How to clean clams and mussels before cooking
To clean mollusks scrub their shells and submerge them in a bowl of ice water, salt and cornmeal.
What to use as a substitute for alcohol
Cooking without alcohol? Substitute vinegar, broth and maybe a little butter.
What is the best way to hard boil an egg?
Dear Lynne, Why is it so difficult to hard boil an egg? I get a green ring around the yolk, or I peel the egg and take half the white with it.
How should the butcher prepare my cow?
Buying part of a cow? Here is what to tell the butcher.
To adapt low kitchen counters, stack butcher block cutting boards
Collect big, thick butcher block cutting boards and stack them to the height that is right for you.
How to (graciously) pay for your portion of the bill when dining out
If your dining companions won't let you pay for your portion of the bill, try explaining your situation. If that doesn't work, offer to buy them wine in exchange for the meal.
Frozen Olive Oil
If your olive oil freezes, it's still OK to use.
How to make crisp roasted potatoes
The secret to crisp roasted potatoes? Giving them ample space and using good olive oil.
How to make store-bought, slice-and-bake cookies more gourmet
To dress up store-bought cookie dough, there are two approaches: before baking and after baking.
Skillet, a fry pan and a saute pan?
A sauté pan has straight sides while a skillet or fry pan has sloping sides.
Sage flowers can add another dimension to a dish
You don't want to do a lot to sage flowers because they are fragile in aroma and taste.
A salt primer: iodized table salt, kosher salt and sea salt
Lynne explains the differences between iodized table salt, kosher salt and sea salt.
When it comes to buying gadgets that slice, dice and chop, you want 'husband material'
A lot of the very inexpensive gadgets that slice, dice and chop tend to not do a very good job or they fall apart just when you come to love them. It's kind of like having a boyfriend who lets you down.
How to free yourself from recipes and begin improvising in the kitchen
One idea: Take a recipe you're comfortable with and change the main ingredient.
What to look for in a wok if you have an electric stovetop
Look for a flat-bottom wok with a long, wooden handle. Or, you could use an independent propane gas unit as your heat source.
Skip nonstick cooking spray. It's more expensive than oil, and tastes terrible
If you want a thin film of oil on your pan, take a good-quality oil, moisten a paper towel with it and rub it on the pan.
How to get the best olive oil
2 of 3