What the heck is lemon zest, you ask? The zest of any citrus is the colored outer layer of the peel. It has the oils and bright pop of flavor that you get from the fruit. Knowing how to zest…
How to Salt Your Food
This info on how to salt your food is intended to help you when cooking without a recipe. When you bake or follow a recipe, the exact amount of salt is usually listed. But when you roast a chicken, boil…
How to Use Fresh Ginger
Fresh ginger is a fast and easy way to get flavor into your food. It may be easier to use the powdered stuff but the special kick you get from fresh is worth an extra minute. Here’s how to use…
How to Balance Bitterness
Bitter foods . . . you don’t necessarily come running when I say that bitter foods are on the menu. But chocolate, coffee, beer, olives and olive oil are are foods that are bitter and we love them. Why is…
How to Cut a Watermelon
(Like a Pro) There’s an easy way to cut a watermelon and a hard way. Unless you want wedges of melon with the rind on, here’s a way to get it from whole to cubes with ease. This is a…
How to Set Up a Gluten-Free Kitchen
If youβre converting to a gluten-free diet because you simply want to try it out, no need to worry. But if you have Celiac Disease, a severe gluten allergy or intolerance, consider not just the food but also the tools…
How to Cook Brown Rice
Are you terrified at the thought of cooking brown rice? I don’t blame you. So many things can go wrong. It might come out too sticky, too mushy or half cooked. If you don’t use just the right size pot,…
Gluten-Free Pie Crust
Here’s how to make gluten-free pie crust making easier than ever. If youβve ever made a pie crust with wheat-based flour, you know that over-working the dough and adding too much water are no-nos. Why? Too much water and too…
How to Cut an Onion
(with minimal tears) How to cut an onion with minimal tears. Is it possible? The answer is yes, so put away the tissues and follow these simple rules and steps. Rule #1 The “experts” say store your onions at room…
How to Cook Quinoa
In my opinion quinoa is underappreciated. It entered mainstream US cuisine about 10 years ago and has become increasingly popular. But maybe you’ve only had it at a restaurant and want to give it a try at home. So here…
How to Peel and Devein Shrimp
I am a very impatient person, especially when it comes to food! So, I love shrimp as my protein because it cooks quickly and goes well with so many flavors. Italian, Asian, Latin, Southern . . . so many possibilities….
