http://www.cookingarticles.info Cooking and Proper Food Preparation Wed, 08 Aug 2007 12:36:14 GMT Article Site Master Version 3.0 http://blogs.law.harvard.edu/tech/rss http://www.cookingarticles.info/Meal-Planning-Benefits/169 Meal planning can help you to successfully organize the daily routine of preparing meals for your family. Wed, 08 Aug 2007 12:08:19 GMT http://www.cookingarticles.info/10-Smart-Shopping-Tips/1 Prevention of food poisoning starts with your trip to the Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/50-Percent-Less-Cooking/2 50% Less Cooking Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/AGA-RAYBURN-Cooker/3 The Cooker-rail.... Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Almighty-Beer-Can-Chicken/4 A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn't be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. It's also a bit of a showstopper and makes a lively conversation starter as well. Is it chicken in a beer can? Close but try beer can in a chicken. The beer is used to both keep the bird flavorful and moist, and the cook happy. By the time the bird is ready to eat, the chef will not be the only one with a beer belly! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Alone-In-The-Kitchen/5 Put on your apron! It's time to stir up a batch of mindfulness. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/American-Apple-Pie-Legacy/6 While each country might have its own preferred style, "American Style" apple pie includes your basic pie with apples in it, spiced up with cinnamon and/or nutmeg. Some folks top it off with a scoop of ice cream (such as vanilla) and this is known as "Apple Pie a la mode." Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Art-Of-The-Marinade/7 It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Bacteria-And-Food-borne-Diseases/8 Types of Bacteria Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Bake-Bread-On-The-Grill/9 One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easy-like baking your favorite recipe in the oven. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Bake-Bread-Without-An-Oven/10 What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power. Don't despair. You probably have a source of heat-a camp stove, a barbeque grill, a fireplace, or a place to build a fire to cook with. (Never use a grill or camp stove in an enclosed room.) In most cases, you can find a way to eat your daily bread--even without an oven. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Baking-Bread-And-Your-Freezer/11 There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. What isn't given away goes in the freezer. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Baking-Bread-In-Dutch-Oven/12 Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. (Though some of us tend to burn breads in a Dutch oven.) Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Baking-How-Yeast-Works/13 Did you ever wonder why flour tastes like sawdust but a French or Italian bread made with that same flour and little else has a pleasant, sweet taste? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Baking-Quick-Breads/14 The Versatile Quick Bread Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Barbecue-For-You/15 In may just be in human nature to barbecue. Well, Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Barbecue-Success-The-Rule-Of-Thirds/16 Ever been to a barbecue party where the 'chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Barbeque-Grilling-Whole-New-Dimension/17 Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines', grilling has reached a whole new dimension. Grilling is no longer just about steaks and burgers, barbecue grilling is full of adventurous and elegant recipes and menu plans. Some of the tantalizing grilling 'recipes have names like grilled mango blossom, grilled portobello's with avocado salsa and grilled beef tenderloin with cabernet sauvignon sauce. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Barbequing-To-Make-Dinner/18 "There's nothing more enjoyable than having friends and family gathered around amidst the wonderful smells of charcoal-grilled prawns, vegetables and selected favorites. Barbecuing is one of those time- honored rituals that go hand in hand with summertime. Whether you're in your backyard or at you're favorite camping site, barbecuing is a pleasure to be enjoyed by the whole family." Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Best-Garlic-Mashed-Potatoes/19 Would you like to prepare the best Garlic Mashed Potatoes that you enjoy at your favorite restaurant, but have no idea where to start to achieve that wonderful and delightful flavor? There are a variety of ways to create the best garlic mashed potatoes that you have ever tasted but when it comes down to which way is best is according to your own taste buds. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Better-Baking-Techniques/20 Are my breads, cookies, or cakes baked and ready to come out of the oven yet? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Better-Breakfasts-Ideas/21 Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. How we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine--more so than any other meal. Here are dozens of ideas to help you build better breakfasts. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Bread-In-The-Woods/22 We really like fresh bread while we're camping. There is something about bread products that just seems especially good in the woods. Maybe it's the fresh air; maybe it's the appetites that we work up in the woods. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Bread-Machine-Mixes-In-Oven/23 You don't have to own a bread machine to enjoy the variety of bread machine mixes. And you don't have to make blocky, square loaves with holes in the bottom. You can make wonderful rolls, traditional sandwich loaves, and artisan loaves with or without the aid of a bread machine. In this article, we will tell you how to convert any bread machine mix into great breads by hand, with your stand-type mixer, or with your bread machine. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Buying-Storing-And-Preparing-Apricots/24 When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Buying-Storing-Preparing-Apples/25 When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured cells release polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It's easy to check loose apples. If you buy them packed in a plastic bag, turn the bag upside down and examine the fruit. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cake-Baking-Tip-Guide/26 Successful cake decorating is all Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cake-Decorating-With-Flowers/27 Flowers as a Cake Decoration, unique and easy to place on every one of your cake creations. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cake-Decorating-Without-Fear/28 Our kid birthday cake idea collection makes cake decorating fun and fearless. You don't have to be a pastry chef to create a professional quality cake for your child's birthday or other special event. Learn unique and easy cake decorating ideas to make spectacular homemade cakes. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cake-Pans/29 Cake pans?.the secret behind every successful cake. My husband tells me that if I am the most luscious cake of his life. Well, who am I to disagree with him as long as he is happy being my cake pan? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Care-For-Cast-Iron-Skillet/30 Some of the best meals I've ever eaten were made by my grandmothers in their cast iron skillets. Tender, flaky catfish; finger-lickin' chicken; and mouth watering cornbread were the traditional scrumptious fare. Today, we have a new generation of cooks, and they are conjuring up all sorts of new and tempting recipes to cook in cast iron skillets that have either been handed down through generations, or picked up brand-spanking-new at the local Williams-Sonoma store. But before I share some of those unusual recipes with you, I would like to first educate you on how to care for your skillet. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Caring-For-Wooden-Cutting-Board/31 Researchers have found that bacteria have a tougher time surviving on wood cutting boards. However, plastic cutting boards are less porous than wood, making it less likely to harbor bacteria over a long period of time, but only if it is immediately cleaned. Here are a few tips to caring for your cutting board. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Chicken-At-Your-Backyard-Barbecue/32 You might be planning a home remodeling project and it includes an outdoor kitchen. A big part of that plan will be the type of grill you introduce. There are a lot of things to think about and options to research before investing in equipment. I am not a gourmet chef, but I think it is helpful to know what you enjoy grilling the most for your family. Are you carnivores or do you enjoy fish and poultry? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Chinese-Cooking-Technique-Deep-Fry/33 There are usually 2 ways of deep frying in Chinese cooking: Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Chinese-Cooking-Technique-Thicken/34 "Thicken", or "Thickening" is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation. Below is a brief description of "Thickening". You can learn more about other Chinese cooking techniques in the Techniques section of our website. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Christmas-Cookie-Decorating/35 Many bakers ask for tips and instructions on decorating cookies. Well that's a tall order because there are as many ways to decorate cookies as there are cookies! Here are a few guidelines for novices and experienced bakers alike to help you generate your own ideas for cooking decorating. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Clarifying-Butter/36 Clarified butter is a delightfully rich concentrated butter that can be used in cooking and making mouth watering sauces. Traditional methods for making this rich butter concentrate can be a little intimidating at first, but not anymore. There is a very simple and easy 4 step method to make clarified butter. The only catch is that you need to plan a day ahead of time. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cleaning-Caring-For-Your-Wok/37 Non-stick woks do not require seasoning, and come with simple cleaning instructions from the manufacturers, while steel carbon and iron woks require seasoning. Cleaning a seasoned wok is a lot different than a non-stick wok, and this is what we will cover here. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Compact-Refrigerators-Are-Great/38 The small refrigerator can be used in many places that a regular size fridge would not be practical. Many places including offices, apartments, student dorms, hotels, motels, and military housing can benefit from using compact refrigerators. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cook-Pasta-The-Way-Chefs-Do/39 Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cook-The-Perfect-Omelet/40 Omelet(te)s Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cooked-Food-Really-Good-For-Us/41 In nature all animals eat living foods as yielded up by Nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments. Those humans who eat mostly living foods are more alert, think clearer, sharper and more logically and become more active. Best of all, live food eaters become virtually sickness-free! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cooking-Filet-Mignon/42 Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cooking-Lobster-At-Home/43 Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you're easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do or at least only for special occasions. But, this doesn't have to be. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cooking-What-You-Need-To-Know/44 From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cooking-With-Kids/45 School's out! And summer is a good time to introduce your child to chores in the kitchen! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cookware-Poisoning-You/46 For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds such as canaries. So just how dangerous are they to you? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cookware-Whats-In-It/47 Have you ever wanted to buy new cookware but didn't know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cool-Summertime-Cooking/48 Summertime--and the living is easy! But the kitchen is Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Cut-The-Take-Out/49 A long hard day at work. You get home and need dinner. Nothing in the fridge, nothing in the cupboard. Take-out again. The wallet just won't comply much longer. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Deadly-Bacteria-In-Your-Food/50 Thousands of types of bacteria are naturally present in our Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Digital-Kitchen-Timers/51 Digital kitchen timers come in many shapes and sizes. Timers are an indispensable tool in the kitchen. If you do any cooking or baking a timer can avert kitchen catastrophes. No one wants to work hard on a recipe only to have it be under cooked or worse burned because the timing was not right. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Digital-Thermometers/52 Types of digital thermometers & their culinary uses. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Dishes-Must-Know-How-To-Make/53 Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Do-We-Need-To-Knead/54 Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. But what creates that elasticity? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Dry-Rub-First/55 The debate on ribs has ended in my home. After years of toil I have finally capitulated and agreed to make ribs the fool proof way every time. Consequently the neighbors, the kids, and family from out of town all place special requests for ribs. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Dutch-Oven-Cooking/56 Pioneer Cooking Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Easy-Herb-Butters/57 Since herbs are plentiful this time of year, why not use them to make a Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Eating-Healthy-With-A-Meat-Grinder/58 While it may be surprising, owning your own meat grinder can help you in your pursuit to live a healthier life. According to the USDA, the average American in 2000 consumed 300 more calories than the average American in 1985, a 12% increase, including a 24% increase of fat calories. The average daily fat intake was 81.4 grams and saturated fat intake was 27.9 grams in 2000 (ers.usda.gov/briefing/consumption). Americans are consuming too much fat, especially saturated fat. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Efficient-Cookie-Baking/59 As a busy working mother, I'm short on time, especially during the holidays, but baking Christmas cookies is a family tradition I'm unwilling to give up. Over the years, I've come up with many ways to make the process of baking a large variety of cookies go much smoother and take less time out of my busy life. You may want to start by checking out my 6-day program for hassle-free Christmas cookie baking ( http://www.christmascookiesareforgiving.com/hassle-free.php ). In addition to the 6-step method, I've found an efficient way to prepare a large variety of cookie dough with minimum fuss by setting up a cookie assembly line. The best part about this process is that you can make 12 different batches of cookies and only have to wash the dishes once! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Eliminate-Food-Poisoning-With-Microwave/60 Microwave ovens can play an important role at mealtime, but Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Fast-Meal-Ideas-For-Busy-Moms/61 Every busy mom worries about how to prepare fast, nutritious meals for her family. Working moms often find they have very little time for meal planning and preparation. After a long day at work, the last thing on your mind is spending an hour or more cooking and cleaning up afterwards. A little advance preparation and some creative menus are all you need to make mealtime less stressful. You will save a lot of time and energy if you plan an entire week's meals in advance, and do your shopping all in one trip instead of making several trips to the grocery store each week. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Fine-Tuning-Bread-Machine-Mixes/62 Sometimes bread machines can be tricky. We were trying to help a customer whose bread did not rise enough. It seemed that he did everything right. Come to find out, he had an older model and a brand that we were not familiar with. (Bread machines are becoming more standardized but there are still different requirements for different machines.) So we tried to help him fine tune his mix to work perfectly with his machine. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Flax-Seed-Will-Add-Extra-Flavor/63 Flax seed will add a pleasant nutty taste to any recipe. The attractive, round reddish-brown seeds of flax add flavor, extra texture and good nutrition to your breads, cakes, muffins, and other baked goods. That's why flax has been used for many years in multi-grain cereals and snack foods. Flax seed also will give you many vitamins that are otherwise hard to get. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Food-Poisoning-Overview/64 What is Food Poisoning? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Food-Safety-In-The-Outdoors/65 Hiking, camping, and boating are good activities for active Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Foods-That-Freeze-Well/66 "Can I freeze it?" is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Here are some foods that are "freezer-friendly"... Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Fruit-Cake/67 Are you the fruit cake in your family? Before you raise your eyebrow, I would suggest you read on to know what I mean. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Fry-Or-Not-To-Fry/68 Here's a little known factoid - did you know that KFC changed its image by retiring the slogan Kentucky FRIED Chicken. Instead, they became known as serving up Kitchen Fresh Chicken. Long are the days of Wesson Oil commercials that proudly encouraged yummy fried chicken for dinner. When was the last time you saw a splatter screen? How about a Fry Daddy? It must be a pretty big sin to eat fried foods these days. Or is it? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Garlic-A-Quick-Guide/69 Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Gourmet-Sauces-Rubs-Marinades/70 Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for a better tasting meal. The types of barbecue sauces available throughout the world are endless. Barbecue sauces, rubs and marinades are the three basic methods of seasoning and each brings its own unique element into the barbecuing experience. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Grill-Most-Any-Vegetable/71 Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Grill-The-Perfect-Steak/72 There's nothing better than a nicely grilled juicy steak. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Grill-Your-Corn/73 There's two basic theories on grilling corn. Some people prefer wrapping the corn in aluminum foil or its own husk, maybe with a little butter and seasonings, then cooking it on the grill until done. This is essentially roasting the corn, and while its an option it's not really grilling in my book. Corn wrapped in aluminum foil doesn't get any smoke, or char, or magic grilling vapors, or any of the other things that contribute to the unique taste of grilled food. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Grilling-Tips-Safety/74 You're standing at the gas grill in the hot sun, wiping the sweat from your brow, and having your favorite cool drink. You are making one of your favorite grill recipes for the neighbors that are coming over in a few minutes for a home and garden party. You are using your brand new gas grill with all of the bells and whistles. You even went to the trouble of sending out fun invitations you found on the internet and you have just the perfect theme picked out for your party. Your new pool furniture has arrived and the weather is a perfect 80 degrees. Your picnic table is set up for the kids and their friends. Summer life doesn't get much better than that. With every grill recipe, party and backyard barbecue you can still maintain safety and common sense. Your party could be a disaster without first thinking about safety for yourself and your guests. Here are a few tips that ensure safety first: Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Grilling-Vs-Barbecue/75 Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Healthfulness-Of-Microwaved-Food/76 Microwave ovens do have benefits. They are certainly convenient. They Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Herbs-And-Spices-Essence-Of-Flavor/77 In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/High-Altitude-Baking/78 High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be. How does this affect your baking creations? Low air pressure creates increased evaporation of liquids during the baking process and this can cause your cakes to fall. Baking at high altitudes means a few more adjustments so that your baked goods will come out perfectly, ready to tempt the finest of taste buds. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Homemade-Whipped-Cream/79 Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, instead of choosing to use canned cream how about whipping your own. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-Long-Should-My-Bread-Rise/80 It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-To-Bake-Muffins/81 Muffins are a mainstay around our house. They are as nourishing as they are good to eat. They are quicker and easier to make than cookies and usually contain much less sugar and fat. We usually eat them for breakfast but like them with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.) They work well for snacks and desserts as well. Extras can be frozen and heated in the microwave for hot muffins anytime. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-To-Cook-Lobster/82 French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-To-Cook-Rice-Right/83 The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-To-Cut-A-cake/84 Have you ever wondered how to cut a cake? I have had a lot of practice. When I turned 16 and requested a Spider Man sheet cake I busily honed my cake cutting skills by making concentric rectangles and then served up the master piece. My family all refused to eat stating lack of presentation skills. Since that time my skills have, thankfully, been refined. Here are tips to cutting a round layer cake. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/How-To-Roll-Crescent-Roll/85 Ahhh?the noble crescent roll. In some forms it has its origins in the Middle East and in Europe. We know that during the 1600's crescent rolls of some form were being baked in Vienna. There is one thing that we do know for certain: no matter which form you choose to bake them in today, they are sure to please the most discriminating palate! That sumptuous aroma, sneaking through the halls and lurking in every corner of the house, is enough to get my taste buds humming. Can you smell it? That buttery, toasted aroma is calling you. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Keeping-Wasps-Flies-Away-From-Barbecue/86 It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen. Another oddity is that it is men that do most of the barbecue cooking: 7 out of 10 according to the American Dietetic Association (http://www.eatright.org) in a survey. They also found that only 44% of these men washed their hands when cooking at the barbecue. Shame on us men! Why is it that, more often then not, it is women who get to do the day-in, day-out drudgery cooking, while men suddenly muscle in for those special occasions? Is this right, or am I imagining it? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Kitchen-Canister-Sets/87 Kitchen canister sets are a great way to accent your kitchen and give you more storage space. Canister sets of today come in a wide variety of shapes, sizes and colors. Finding the right kitchen canister set depends on your individual tastes and what theme, if any, the kitchen is. Many manufactures including All-Clad, Calphalon and Fleur Rouge have a wide assortment to choose from. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Kitchenaid-Stand-Mixers/88 Kitchenaid stand mixers are very popular in today's kitchens and it is easy to see why. These stand mixers have stood the test of time and have shown themselves to be kitchen work horses. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Light-And-Fluffy-Biscuits-Pancakes/89 Would you like to lose some weight -- in your baking, that is? This one secret ingredient (that you likely already have in your kitchen) is not only inexpensive and healthy, it'll also add a bit of "cloud" to your biscuits and pancakes! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Low-Budget-Meals-In-A-Minute/90 Ever go home and look in the fridge only to find it sadly, echoingly empty? Well, look again my friend... there are probably a ton of condiments in there just waiting to be made into a hearty meal. Here are some tasty new recipes I discovered while living on a limited income. Dish up some dinner, liven up lunch, whatever you like! Mmmm, MMMH! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Make-A-Cajun-Roux/91 The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Make-Homemade-Ice-Cream/92 COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Make-It-With-Mint/93 It wouldn't be summer without fresh mint in pots on the front porch and in Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Make-Sandwich-Rolls-With-Bread-Machine/94 For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Making-Homemade-Pasta/95 Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Making-Reductions/96 Any liquid can be reduced just by heating it - but why would you want to do that? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Meal-Planning-Made-Easy/97 As moms, we have hectic lives. Whether we work out of the home, in the home or look after the kids full time, we definitely have our jobs cut out for us. We clean, chauffer the kids around, mend scraped knees, help with homework, do laundry and on top of all that we STILL have to figure out what we're going to make for dinner each night. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Mixing-Methods-For-Muffins/98 When muffins aren't perfect, the first reaction is to change the ingredients in the recipe. Rather than changing the recipe, try a different mixing method. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Modifying-Your-Recipes/99 You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/More-Veggies-Into-Your-Diet/100 Fresh, uncooked veggies are so healthy and it's important to work them into your meal plan somewhere. The majority of American's don't eat enough vegetables and most vegetables consumed in the American diet are cooked potatoes in the form of french fries. American's need more vegetables in their diet - and not in the form of crispy fries. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Must-Haves-For-At-Home-Chef/101 With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef shouldn't stop you from being able to cook like one. But, you'll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Need-In-A-Gourmet-Kitchen/102 The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love. The dishes you like to find on menus at restaurants. The next thing you want to do is learn to prepare those dishes to your standards. This is going to take some time, and some research, but I promise you it is well worth the effort. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Old-Fashioned-Taffy-Pull-Party/103 Want a unique party idea for your child's birthday-or even Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Once-A-Month-Cooking/104 As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. In the beginning though, when we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, though, that we found it is not only possible, but it can even be quite simple and fun! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Outdoor-Chefs-Choose-Gas-Grills/105 How many of you remember dad trying to get the charcoal started? The mess, time and burgers tasting of lighter fluid are some reasons why outdoor chefs are choosing gas grills for their recipes for BBQs over a charcoal barbecue. A gas grill offers many advantages for BBQ over charcoal. An outdoor chef doesn't want to wait for the coals to heat up when a turn of the knob quickly gets the barbecues started. A gas grill offers the ease of a push button start, temperature control and no mess. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Pans-For-Non-Stick-Cooking/106 Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan - Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then immediately the food, you'll have much less sticking. Furthermore if you season the pan when you first purchase it, you will have even better results. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Peel-Almost-Anything/107 The great English cook Prue Leith once famously remarked "life's too short to stuff a mushroom". I feel pretty much the same way about peeling a grape. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Perfect-Breads-Cookies-Desserts/108 We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Perfect-Homemade-Hard-Candy/109 There's nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Perfect-Meal-Every-Time/110 The whisk. A true versatile cooking utensil. Whisks come in all shapes and sizes and surprisingly accomplish far more then what most think they do. One of the dictionary definitions for a whisk is--A kitchen utensil usually in the form of stiff thin wire loops attached to a handle, used for whipping foodstuffs. We shall see that the whisks of today can do a lot more. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Perfect-Picnics-Frugal-Food-Safety/111 Summer is finally here and for a lot of us that means heading out to the lake or to the park for a picnic with friends or family. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Perfectly-Food-Safe-Kitchen/112 Food poisoning is related to unsafe food, a dirty kitchen, Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Picnic-Checklist/113 In the previous article, we suggested that you start a picnic checklist, improve it over time, and keep it handy for picnic prep. Here's a list to get you started. Scratch out the items you don't need and add others until you have the perfect list for your family. If you keep the list on your computer, you can print out a new copy whenever you need it. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Picnic-Tips-And-Tricks/114 The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you'll have the perfect list for your family. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Picture-Perfect-Bread/115 The secret-at least most of it-is in the rise. The most common mistake that we see in bread making is not letting the dough rise enough. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Prepare-The-Best-Garlic-Mashed-Potatoes/116 Would you like to prepare the best Garlic Mashed Potatoes that you enjoy at your favorite restaurant, but have no idea where to start to achieve that wonderful and delightful flavor? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Preparing-Lobster-Tails/117 Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you're sure to impress even your mother in law. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Protect-Your-Family-From-Food-Poisoning/118 Do you realize the many ways that bacteria can contaminate Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Pyrex-Mixing-Bowls/119 Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years. Over 75 percent of households in America own at least one piece of Pyrex. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Refrigerator-Cookies/120 Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Rice-Cookers-Perfect-Rice/121 Love fluffy cooked rice but dislike the preparation time and clean up? Then rice cookers maybe just what you need. Today's rice cooker is a thrifty time saving device for anyone's kitchen. Also eating rice weekly has many health benefits. With so many rice cookers to choose from how does one decide? Let's take a look at the many features and sizes of a rice cooker and determine which is right for you and your family. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Right-Grill-For-Your-Barbecue/122 Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Right-Smoke-Right-BBQ-Dish/123 BBQ smoke is one of the easiest ways to add a nice touch of flavor to a grilled dish. You'll be amazed at how many different flavors there are! Knowing which smoke is the best match for different BBQ flavors can be a challenge though. Here's a handy guide to help. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Roasting-Meat-Temperatures-And-Times/124 Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Seasoning-An-Oven/125 Untreated cast iron rusts, especially around water. To prevent metal from oxidizing in the presence of moisture, cast iron requires a process called ?seasoning?. Seasoning is simply the procedure of baking oil into the oven's pores, and on top of the iron pores. This baked on coating will darken and eventually turn black with age. Darkening is the sign of a well kept oven, and of it's use. This coating forms a barrier between moisture in the air and the surface of the metal. It also provides a non-stick coating on the inside of the oven that is easy to clean. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Seasoning-Your-New-Wok/126 Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. The purpose of seasoning is to remove the manufacturer's protective coating and coat it with a thin layer of oil. This creates a smooth cooking surface which enables food to shift and glide easily, thus preventing your food from sticking, discoloring, and picking up a metallic taste. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Secrets-Of-Beef-Revealed/127 Do you helplessly stand at the meat counter looking from package to package, not knowing what to buy? Do you end up buying chicken because you don't know which cut of meat to buy and wouldn't know how to fix it if you did buy it? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Secrets-Of-Great-Bread/128 Often we field questions about making great bread. Great bread is a matter of using the right ingredients and the right techniques-there's no single secret that will make perfect bread. But really great bread is readily attainable. We've compiled our list of what goes into great bread. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Selecting-A-Wok/129 As mentioned in Part 1 of the series, woks come in different sizes ranging from 10 to 32 inches in diameter, but a wok that's 11 to 14 inches in diameter should suffice for use in a household kitchen. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/ServSafe-Food-Program-In-Montana/130 Montana has a great program for restaurant employees. Each preparer of foods to the public must go through a special program where they learn at what temperatures food must be served and how to keep the place clean. It is through this program that MT ranks among the lowest in the country for food poisoning. E. coli bacteria is very unlikely in MT because as part of this program they learn all the other important food preparation rules. The signature program? It is called ServSafe. And each employee must complete this program. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Simple-Kitchen-Organizing-Tips/131 A lot of the times we mean to get in there and finally organize the kitchen, but once things get out of control the job can seem so daunting and you just don't know where to start. These top 10 kitchen organizing tips will help make your kitchen pleasant and welcoming. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Simple-Veggie-Cooking-Methods/132 Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Slimming-Secrets/133 To get the svelte figure, start in the kitchen. Slimming down is about taking in less calories, while you burn more calories Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Steps-To-Perfect-Pasta/134 I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. In fact, I recently had the experience where I was shopping with a friend and I suggested that she buy some pasta. Her response was that it was too unpredictable to cook. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Stir-Frying-Basics/135 Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking! Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Storing-Fats-And-Oils/136 The human body requires the intake of six types of substances for survival: Fats, carbohydrates, proteins, water, vitamins, and minerals. Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation. Fat is responsible for much of the texture, appearance, and taste of our baked goods. Since fat is both required for human health and an important part of our diets, we should include fat in our emergency preparedness plans--some combination of butter, margarine, vegetable oil, olive oil, and shortening. (Oils are liquid at room temperature; fats are solid.) Though we need to store these foods to maintain our lifestyles and our health, they represent a particular food storage challenge. As oils and fats age, they oxidize. Oxidation is the process that turns fats rancid. Rancid foods not only taste bad, they are unhealthy. As fats and oils breakdown, they become toxic. These oxidized oils promote arterial damage, cancer, inflammation, degenerative diseases, and premature aging. So it is important that we store fats properly, use all fatty foods well before they become rancid, and discard those foods that have been stored too long. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Substitutions-Called-Ingredients/137 What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old they are both soft cheeses. This really happened when my Mother sent me for cream cheese. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/The-Barbecue-Pit/138 The barbecue pit has been around since 1920,s and it was used to cook barbecue beef ribs. BBQ ribs had a far more delicious than ribs cooked in the kitchen. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/The-Crock-Pot-Way/139 Saving money - is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/The-Perfect-Scone/140 Ah, there's nothing like a tender, steaming scone in the morning. (Pronounced "skawn" like "fawn" or "scone" like "tone" -Webster says either is okay.) They're quick, they're easy, and with a few tips, they are absolutely delectable. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/The-World-Of-Cornbread/141 We're partial to cornbread. We like its rustic texture and chewy goodness. We like its versatility-it works for breakfast, lunch or dinner. It complements eggs in the morning, a hearty soup for lunch, or a dinner meal such as pork chops or chicken. Cornbread always reminds us of the South and some of the best is the result of wonderful Southern cooking. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Thickening-Soups-And-Sauces/142 Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Tips-For-Easy-Holiday-Baking/143 Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Tips-For-Perfect-Pancakes/144 Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. We'd like to share those tips: Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Tips-To-BBQ-Food-Safely/145 Cooking outdoors was once only a summer activity shared with Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Tips-To-Buy-The-Best-Meat/146 Ten Proven Tips to buy the Best Meat Available Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Troubleshooting-Cookies/147 If your cookies are too tough . . . Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Troubleshooting-Machine-Bread/148 Bread machines-wonderful inventions that they are-don't think very well. You and I, when we have a loaf of bread percolating on the counter, can look and say, "My bread is rising a little slowly today. I think I will let it be for another fifteen minutes." Our bread machines go ahead and start the bake cycle anyway. The result is a dense loaf of bread that didn't rise enough. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Beans/149 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with beans. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Beef/150 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with beef. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Eggplant/151 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with eggplant. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Ham/152 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with ham. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Pork/153 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with pork. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Two-For-One-Dinners-Turkey/154 If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with turkey. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Vegetarian-Cooking/155 For any of the many reasons people choose to eat Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Ways-To-Safely-Store-Food/156 Storing foods can present its own set of problems. And Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Ways-To-Use-Peppercorns/157 New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of the tin no longer provides the complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just the right pepper flavors and colors to create perfect culinary creations. Peppercorns crusts, rubs, marinades, dressings, and sauces are just a few of the creative ways these unique flavors and colors can be utilized. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Weber-Grills-Reviewed/158 Barbecuing has long been a favorite pastime for many and the grills people are buying have only become bigger and better as the years go by. But, with so many grills to choose from, how do consumers know which company produces the best? Well, the Weber Grill company has proven itself to be one of the greatest choices when purchasing gas, smoke and charcoal grills. Not only are their products top of the line, but they're made with quality materials and are complete with the latest and greatest inventions in grilling. So, when you buy a Weber grill, you know without a doubt that it will stand the test of time and that it will cook up fantastic food that will leave your neighbors in awe. What could be better than that? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/What-Are-Scoville-Units/159 To understand what a Scoville Unit is, one must understand what they measure. All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/What-Is-A-Serving-Size/160 Have you ever wondered how much a serving really is. Well, pull out your box of Raisin Bran, grab the milk a bowl and a spoon. Now fill up your bowl with cereal pour on the milk and get ready. This is around four servings. On average a single serving of raisin bran is 1/2 cup cereal and 1/2 cup milk. If this was all anyone ever ate for breakfast refrigerators world wide would be open for raiding by 9 am. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/What-Is-Gluten/161 Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread-only wheat has enough protein. The gluten makes the bread. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Whats-A-Pan-Dowdy/162 Cobblers and dowdies, crisps and crumbles, buckles and betties-what are all these desserts? Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/When-Buying-A-BBQ/163 BBQ as we all know is an abbreviated form of barbecue or barbeque. The BBQ has assumed so much importance today that you could call it the crown. You could ideally locate the BBQ near the main cooking area to derive maximum utility. Here are 7 things which you could consider before purchasing an ideal BBQ. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Whole-Wheat-Bread-Baking-Mistakes/164 Let's face it EVERY cook makes mistakes (yes, even us Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Wok-This-Way/165 Introduction Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Working-With-Eggs/166 Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor. Mon, 05 Jun 2006 04:00:00 GMT http://www.cookingarticles.info/Your-Childs-Bag-Lunch-Is-Safe/167 Perishable food must be kept cold while commuting via bus, Mon, 05 Jun 2006 04:00:00 GMT