They're golden and used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish.
Crackly, crunchy toffee and gooey, chewy caramel are sugary candy delights many of us have enjoyed off-and-on since childhood.
No matter where you are in the USA, a great burger and a cold beer are never far away. The combo is so American, it should be declared our national meal.
Remember when vanilla was so … vanilla? No longer. Once the outdoor warmth hits, many of us crave something lighter than the dense, fudgy, nutty chocolate depths we turn to in winter.
Lumping together fajitas and tacos is like saying apples and apple pie are basically the same thing. Yes, they both involve fruit.
It can be so tempting when you yank your glistening, bloody T-bone from its sealed plastic package with a snap, or unwrap that crimson lamb chop from the butcher paper like it's a gift.
We must confess: After an informal survey at the office and beyond, we discovered some of us (we're not naming names) — who love to cook — weren't 100-percent clear on the difference between chicken stock and broth.
Sort of, is the quick answer. There is a difference between what brown sugar and white sugar do to your pastries and breads, but in a pinch, just use either sugar.
Naan and pita look so similar. But … not quite. Look closer. One is fluffy, bubbly, and often oval-shaped.
KITCHEN PANTRY 101 Spring cleaning was always more of a psychological endeavor when we were growing up, a chance to clear minds and face new starts as our moms made us go purge our closets and our art-class wall hangings.
Breakfast can seem like the stickiest trap of the day: muffins, croissants, donuts, enormous bagels—they’re tantalizingly easy to grab when you’re fast-walking through a commuter train station or punting from the parking garage to the office lobby.
Cooking for two can be an endless struggle to break up packs of chicken parts into freezable units, dealing with leftovers (resurrecting, freezing, or throwing away), and just plain wondering what to do with an open can of tomato paste you needed one teaspoon from that scaled-down chicken cacciatore recipe.
The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating. On West Coast beaches, where the Pacific crashes into rocks along the horizon; in Midwest forests, and among the dunes of Lake Michigan; and in manicured urban parks in the Northeast, we love nothing better than to lift the lid of a cooler, flip open an old-fashioned hamper, and pop the lids of Tupperware to lay out a feast.
You can’t shop the aisles of a supermarket, pick up a fast-casual restaurant menu, or scan a rack of food magazines without seeing it, the GF tag: gluten-free.
It’s almost embarrassingly obvious at this moment it time to talk about Thai food as anything other than one of the world’s great cuisines.
Even if you think you don’t know a quick bread from a dinner roll, chances are you eat quick breads all the time, and love them.
Soup is a great make-ahead meal that's even better the next day ... and the next ... and the next, if you still have some left over.
These kitchen papers are both awesome for making cleanup faster and easier. They're also good for wrapping meat and fish and separating layers of baked goods for storage.
Academy Awards Cocktail Party Old Hollywood glamour meets casual cool for a well-balanced cocktail party.
We often save our culinary explorations for lunch or dinner. But breakfast should get a break too from our ordinary, domestic treatment.