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  • King or Queen of the Grill

    Filed in Be Resourceful

    Outdoor entertaining is a surefire way to enhance any weekend or “staycation.” Become a grill master with The BBQ Bible by Stephen Raichlen. In this book, the grilling techniques, photographs, recipes, and quick fixes to common problems will make you … Continue reading

  • Meat De-mystified

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    The meat department is often the most confusing, and expensive, part of a trip to the grocery store. The Complete Meat Cookbook by Bruce Aidells and Denis Kelly gives you the information to find what you’re looking for – based … Continue reading

  • Fish Friendly

    Filed in Be Resourceful

    Never wonder again about how to cook fish or whether you’re buying sustainably and responsibly. Fish Without a Doubt – The Cook’s Essential Companion by Rick Moonen and Roy Finamore leaves no stone unturned in teaching everything from how to … Continue reading

  • Veritable Vegetables

    Filed in Be Resourceful

    Boost your antioxidant intake and have fun doing it with Perfect Vegetables from the Editors of Cook’s Illustrated Magazine. Learn how to select the best veggies at the market and cook them to perfection.

  • Sweet Journeys

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    To add sweetness and richness to a life of good cooking, add The Simple Art of Perfect Baking by Flo Braker to your cookbook library. This book will take you from the everyday to the holiday – a very sweet … Continue reading

  • So Smart

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    When you need to know just about anything about cooking, from ingredients to technique, reach for The New Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst. This user friendly quick reference book will tell you what you need … Continue reading

  • Buttermilk

    Filed in Be Resourceful

    To make a buttermilk substitute, put 1 tablespoon of vinegar or lemon juice in a liquid measuring cup and add milk to the 1 cup mark. Let stand for five minutes.

  • Sour cream

    Filed in Be Resourceful

    For 1 cup sour cream, use 1 cup plain yogurt.

  • Dried Herbs

    Filed in Be Resourceful

    1 teaspoon dried herbs for 1 tablespoon fresh herbs.

  • Vanilla

    Filed in Be Resourceful

    1 tablespoon (1 tbsp) pure vanilla extract for 1 vanilla bean.

  • Industry Knowledge

    Filed in Be Resourceful

    For in depth information on a specific food or beverage, consult the industry group that represents it. From the Almond Board of California to the National Honey Board to the National Watermelon Association, there’s a wealth of information available at … Continue reading

  • Conversion Chart

    Filed in Be Resourceful

    Liter (L): Gallon (gal): Quart (qt): Pint (pt): Cup: Fluid Ounce (fl oz): Tablespoon (tbsp): Teaspoon (tsp): Conversions provided by UnitConversion.org

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