What’s Cooking This Weekend? — Weekend of December 13-14, 2014

The Kitchn editors gathered this week in New York with all our compatriots from Apartment Therapy and AT Media — one of the highlights of our year is getting to be all in one room together! If you’re also headed for some office parties and get-togethers, take a look at some of our favorite entertaining and gift-y posts this week. And don’t forget to tell us: what’s cooking in your kitchen?

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Prime Rib, The King of Roasts — Meat Basics

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Prime rib, also known as a standing rib roast, is the undisputed crème de la crème when it comes to a large cut of beef. I remember going to the steakhouse with my family on prime rib night for special occasions and celebrations, savoring every bite of a slice of rosy, juicy meat with some tasty jus.

Prime rib isn’t something you can only eat at restaurants, and it’s actually the perfect cut for a holiday dinner or large dinner party. Where does it come from, what makes it so special, and why is it so darn expensive?

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Shortening vs. Butter in Cookies: What’s the Difference? — Food Science

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Two of the most commonly used fats in cookie dough are butter and shortening. They’re mostly used alone, but sometimes a recipe will actually have you use a combination of both. With products like butter-flavored shortening on the market now, does it really matter which one you use? Are the two interchangeable? Let’s take a look at each one and see how they work in cookies.

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