From blenders that recall yesteryear to the olive oils of Spain and all kitchen tools in between, we explain the features so you can better understand how it does what it does and help you find what you're looking for.
Whether you're new to the kitchen or ready for the next step, we explain the essentials of the world's cuisines and basic cooking techniques to get you started
Calling college students and gourmets, tots and mods: advice on equipping all kinds of kitchens.
A "How To"
Reprinted with permission from Cook's Illustrated magazine.
For a trial issue of Cooks call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at Cooks Illustrated.
Cookware and Supplies
Culinary Federations
Culinary Schools
A handy guide on measuring liquid and dry ingredients and useful conversion charts
From the folks at King Arthur® Flour
How it is equipped
Some of the Cookbooks and Reference Books in my bookcase and in my kitchen
Simmer or sauté? Braise or broil? Not everyone knows the difference. That’s why we are providing a list of the most popular cooking terms, and what they mean. Here are some common and not-so-common cooking terms you’re sure to find in many recipes.
Let's do some cooking
Reprinted with permission from Cook's Illustrated magazine.
For a trial issue of Cooks call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at Cooks Illustrated.
Tips and Information on what to look for and what to avoid.
Like anything else, good tools in the kitchen make all the difference.
Reprinted with permission from Cook's Illustrated magazine.
For a trial issue of Cooks call 800-526-8442. Selected articles and recipes, as well as subscription information, are available online at Cooks Illustrated.
You have heard of some or all of these brand names but wondered who they are, where they are, what thier products are made from and how, and what products they offer. We have provided a listing of Manufactures (Brand's) descriptions of thier fine companies, Material and Construction of thier products, Care and Handling recommendations, Features, and the Product Lines they offer.
You have heard of some or all of these brand names but wondered who they are, where they are, what thier products are made from and how, and what products they offer. We have provided a listing of Manufactures (Brand's) descriptions of thier fine companies, Material and Construction of thier products, Care and Handling recommendations, Features, and the Product Lines they offer.
Nutrient Composition Chart
for BBQ, Roasting, Broiling, Pan-broiling, and Pan-frying cuts of Beef, Pork, and Poultry
An introduction to awareness on proper handling of food, how to store, what illnesses are possible from improper handling, and what to be aware of during an emergency.
of some of my culinary efforts.
I'll add more shots if I remember to take them.
A Listing of culinary toy purchases made during or after visiting.
Just a list I threw together. If you have the storage space, buy in bulk! Actually works out to a better price per item. Basicly I use this list for myself but thought you would get some ideas and see for yourself what is available
