Skip to main content
Email Newsletter Signup
On The Radio
Subscribe To Podcast
A sauce for smoked salmon beyond chives and sour cream
If you want another take on a sauce for smoked salmon, try this variation on a dish from Joel Robuchon.
How to multiply baking recipes
The key to multiplying baking recipes is using the weight of ingredients, not the bulk measure.
Use creme fraiche and edible flowers to make a stunning cake
Create a stunner cake with the easiest homemade frosting extant -- no piping bag needed.
Mind your peas and Qs: The difference between English and sugar snap peas
Before classy labeling, English peas were simply “garden peas.”
How to clean mushrooms
To clean mushrooms all you need is a sink, a small brush and some cold water.
What 'proof' on a liquor bottle really means
If you cut the number in half, you get the actual amount of alcohol in the bottle. The term comes from an old gunpowder proofing method for whiskey.
How to select the best water temperature for brewing tea
Each type of tea brews best at different temperatures.
How to make and use dried chiles
Use dried chiles to add flavor, not heat, to dishes.
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.
Extra lavender? Try making lavender-scented Jell-O
Use extra lavender in lavender-scented Jell-O -- for grown-ups.
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.
Gas versus charcoal grills? It's a matter of preference, and maybe convenience
Lynne weighs in on the gas-versus-charcoal-grill debate.
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.
4 types of pears and what to do with them
With the heirloom trend, a lot of new (at least to us) pears are showing up in markets, but what you will always find is the standard quartet.
3 of 5