Kitchen Basics: Utensils
There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before.
equipment
Are You Holding Your Knife Correctly?
Whether you buy a knife set or individual knives, take time to examine what you intend to buy.
Kitchen Basics: Measuring tools
The thing to remember is there are three kinds of measurements for food ingredients in the home kitchen: weight, dry volume and liquid volume.
Shuck Off Shucking Corn
The problem for many cooks is shucking the corn. Our answer: don’t do it before you cook your corn on the cob.
Bachelor Tip: No Special Equipment
Don’t get me wrong, I think a food processor is a great invention. But not all kitchen have them. Not all bachelors can afford them.
Kitchen Intermediates: Sauté Pan
A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.
Basic Pots & Pans
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Do You Really Use A Food Thermometer?
It’s really important to follow food safety rules, and that means using a thermometer to make sure food reaches a safe temperature.
How To Cook A Better Meal
Novice cooks often get too wrapped up in recipes and not enough attention on technique.
Kitchen Basics: Toasters
All you really need, of course, is something that makes toast, bagels, English muffins, waffles and toaster pastries.
