Knowing a couple shortcuts in the kitchen will usually save you either money or time (sometimes even both). This year we discovered a few great ideas to keep in your back pocket, including scooping ice cream ahead of time for a party, and the quickest, easiest way to slice a bunch of cherry tomatoes.
Q: I recently bought a beautiful Global santoku knife. I am always careful to wash it by hand and dry it immediately after. Yesterday, though, I cut up a butternut squash and let the knife sit for an hour or two. Upon washing it carefully with hot water and dish soap, there is still a residue. Help!
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
Q: I’m not sure I’m always selecting the best pan for the job at hand, in terms of material. When do you use a stainless steel pan vs. non-stick vs. cast iron? I don’t even own a stainless steel pan, and I’m not sure if I’m missing out.
Sent by Scott
Years of cooking, writing, reading, and being a part of the food community have taught us a thing or two about what works best, and why we now do something this way instead of that way. Part of the joy of writing for The Kitchn is being able to share what we’ve learned —our personal experiences, tips, techniques, likes and dislikes. Here are 15 “reasons why” from our editors and writers this year, from why you should sucks on mango pits to why you should always cook with a bar mop towel.
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
Outside of gorgeous recipes and cooking techniques, there are often niche tricks or somewhat strange (although great!) recipes that are popular amongst our readers. From decadent microwave cakes, to cooking bread in a slow cooker, these 10 posts were unexpected, yet welcome hits in 2013.
What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.
We are always on the hunt for a good cocktail – something refreshing and cold for summer or something warm and moody for winter. This year we tried new drinks and rediscovered old favorites, including a wonderful limoncello gin cocktail or an orange old fashioned. Here are 10 popular cocktails from the past year that I think you’ll love – something to sip and enjoy into the new year.
Q: My brother sent me three cans of haggis recently, and I’m planning to go for it — I like “fresh” haggis just fine, so I won’t shy away just because it’s in a can. The serving suggestion on the back of the label says to pair the haggis with potatoes, turnips (neeps + tatties?), crusty bread, and of course, a great beer, but no real recipe!
