Rice—whether long-grain, short-grain, sticky, or steamed—is the meat and potatoes of Chinese cooking.
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Storing and Preparing
Here is a shrimp paste from a unique place, with a milder taste than its southeast Asian cousin.
Saffron is one spice that's best measured in pinches, not teaspoons—here's how we get it right, every time.
When it comes to cast iron cookware, we don’t take any chances, so we consulted an expert for the best technique.
Join our kitchen director, Liz Pearson, as she takes you behind the scenes to reveal the inner workings of the SAVEUR kitchen, exclusively on Saveur.com. In Part I: Shopping, Liz explains how we source and select ingredients, and gives you must-know tips for your next trip to the market.
In our second installment of Secrets of the SAVEUR Kitchen, Liz Pearson takes you deeper behind the scenes of the SAVEUR kitchen, exclusively on SAVEUR.com. In Part II: Tackling Recipes, Liz shares her hard-won tips for testing new recipes for future issues and how these tried-and-true steps can benefit anyone venturing to cook something new.
In our third installment of Secrets of the SAVEUR Kitchen, Liz Pearson again takes you behind the scenes of the SAVEUR kitchen, exclusively on SAVEUR.com. In Part III: Testing Recipes, Liz shares professional recipe-testing tips that may prove useful to home cooks too.
In our fourth and final installment of Secrets of the SAVEUR Kitchen, Liz Pearson takes you behind the scenes of the SAVEUR kitchen, exclusively on SAVEUR.com. In Part IV: Improving Your Recipes, Liz shares how she and her staff are constantly improving their recipes and some helpful tips they have learned along the way.
Learn to choose and properly keep this eminently useful herb, and your cooking will never lack for flavor.
Don't be daunted by this sizable, flavorful Japanese staple, just try these tasty techniques.
Don't be daunted by nutmeg's pleasantly pungent flavor—here are seven ways to use it to spice up your cooking.
