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Wrapping scallops in bay leaves.
Here is Jacque Pepin's tip to grinding peppercorns.
Taking tips from a Manhattan butcher on stuffing a veal breast.
here is how to turn masa into tamales.
Here's how to prepare special ingredients called for in many Moroccan dishes.
Tips on buying, handling, and cooking the Chinese classics.
Boiling and steaming Dungeness crab
Talk about a sound cooking technique.
Threee steps to melt-in-your-mouth duck.
The theories behind soaking and salting beans.
While many cooks prefer thicker homemade phyllo for savory pies, frozen commercial dough, which is readily available in supermarkets, can be substituted.
Here is a quick way to make fritons (also called grattons), those irresistible crisp nuggets of duck-skin cracklings, to be salted and nibbled or sprinkled in salads.
Getting the sand out of clams.
