Like other members of the cabbage family, cauliflower tends to be most flavorful during the colder months. The familiar white heads are the most common type of cauliflower, but there are purple, green and golden varieties as well. Read more »

These orange roots are a workhorse in the kitchen. They bring a rich, sweet flavor to soups, stews, and sauces. They also shine when cooked as a vegetable in their own right. Though available year-round, carrots have different characteristics in each season. Read more »

Baking with Cake Pans - by AllCookingTips

Many a baking failure can be traced to using the wrong pan. So before you begin making a cake, make sure that you have the right pan for the job. Many recipes call for parchment paper, but any liner will actually do: aluminum foil, waxed paper, even a cut-up brown paper bag. Read more »

Years ago, buttermilk was the liquid left in the churn after making butter. Today, it’s made by adding a bacteria culture to low-fat milk, which thickens the milk and gives it a slightly tangy flavor. Read more »

Burnt Foods by AllCookingTips

If exposed to heat long enough, almost all foods will carbonize or burn. In some cases, carbonization is desirable, as in a finely charred piece of grilled meat or the deeply browned crust of creme brulee (”burnt cream”). In other instances, the cooking simply goes too far, resulting in accidentally burnt food. Read more »

Brussels Sprouts by AllCookingTips

Brussels sprouts have to be one of the most hated of all vegetables, but it’s not the little cabbage’s fault. We just take too long to cook them. The solution? Quick-cooking avoids the release of unpleasant sulfur compounds and preserves the vegetable’s delicate, nutty flavor. Read more »

Part cookie, part cake, brownies are one of the best loved of all baked goods. To help brownies stay moist longer, just let them cool completely before cutting. When cut too soon, brownies will release their moisture in the form of steam and dry out more quickly. Read more »

Defined as cooking directly beneath a heat source, broiling is a high-heat, quick-cooking method that produces browned food with a juicy, tender interior. The intense heat causes the natural sugars in foods to caramelize more quickly. Read more »

If you’ve never made fresh applesauce at home, give it a try. It is really simple to make. Serve it alongside roast pork or as a dessert served warm with vanilla ice cream. Applesauce is also a key ingredient for great-tasting, low-fat quick breads and muffins. Read more »

New York might be the Big Apple, but Washington State is the largest apple-producing state in America. The apple itself is native to central Asia. Read more »