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  • Don’t Freeze the Beans!

    Filed in Coffee Bean

    Store coffee, whole beans or ground, in an airtight container in a cool dark place. For best flavor, buy whole beans in small quantities (about what you will use in a week), and grind them as you use them. Other … Continue reading

  • Budget Barrista

    Filed in Coffee Bean

    It’s easy to enjoy lattes, espressos and cappuccinos at home without investing in the money and counter space for a fancy automatic espresso machine. Invest instead in a convenient stove top espresso maker and frothing wand, and you’ll be enjoying … Continue reading

  • French Press is for “Fabulous”

    Filed in Coffee Bean

    Many coffee aficionados believe that the best cup of coffee is made in a French press. French presses are beautiful and stylish, and are now available in insulated models that keep the coffee hot while you sip away.

  • Decaf or Regular?

    Filed in Coffee Bean

    If you’d like to serve decaf and regular coffee but have only one coffee pot, invest in a good thermos. Brew one pot of coffee just before your guests arrive and transfer it to the thermos where it will be … Continue reading

  • One-Pump Cinnamon Stick Latte To-Go

    Filed in Coffee Bean

    Long gone are the days of “black coffee” and “coffee with cream” as the two main options available for coffee lovers. Try buying a few flavored syrups – or make your own – and have some fun creating your own … Continue reading

  • Pre-heat the Pot

    Filed in Tea Leaf

    To keep brewed tea hot longer, pre-heat the teapot and / or serving cups with very hot water. This takes the cold out of the teapot, instead of a cold teapot taking the heat out of the tea. When you’re … Continue reading

  • Cool, Dry and Airtight, Please

    Filed in Tea Leaf

    Store tea leaves and bags in airtight containers in a dry cool place, protected from light. Black teas will be freshest and most flavorful if enjoyed within 6 months; green teas, within about 3 months.

  • Tea Bags or Loose Leaf Tea?

    Filed in Tea Leaf

    That’s the question. If the tea is from a very high quality producer it shouldn’t matter too much, except perhaps for the most discerning of tea drinkers. Larger tea leaves, the kind typically used for loose leaf tea, maintain their … Continue reading

  • Teetotaling Chocolate

    Filed in All About Chocolate

    Chocolate and water don’t mix! When working with chocolate, be sure utensils and equipment are clean and dry.

  • Don’t Burn the Chocolate!

    Filed in All About Chocolate

    Chocolate can burn. When melting chocolate, use slow gentle heat and stir at frequent intervals.

  • The Cacao Chronicles

    Filed in All About Chocolate

    Milk and dark chocolate are categorized by the percentage of cacao in the chocolate – basically, the amount of cocoa solids and cocoa butter from the cacao bean. The higher the percentage of cacao, the more “chocolatey,” and less sweet, … Continue reading

  • Flour By Any Other Names

    Filed in Pantry

    Wheat flour is classified by the percentage of protein in the flour. Protein gives flour its “strength”, so flours with higher percentages of protein are ideal for heartier baked goods like crusty, chewy breads. Flours with lower protein content are … Continue reading

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