Cooking Tips Archives - Honest Cooking

Pairing Woodbridge by Robert Mondavi Wine with Chef Alex Guarnaschelli’s Recipes

Alex Guarnaschelli creates winter recipes using Robert Mondavi Woodbridge wine such as Vegetable Lasagna, Onion Sausage and Apple Stuffing

How to Make Gluten Free Pici Pasta

Great handmade, gluten free pasta is possible! Check out this recipe for Tuscan pici pasta.

Côtes du Rhône: Charcuterie and Wine Tips for the New Year

Check out these tips to perfectly pairing a charcuterie and wine spread, complete with all the fixings and inspired by the Côtes du Rhône region.

Tips for the Perfect Stir-Fry

If you love a good stir-fry as much as we do, you need to read on for tips and tricks from Ching-He Huang’s new cookbook Stir Crazy.

How to Cook Perfect Rice

Check out these tips from chefs on how to cook perfect rice every single time.

Labor Day Grilling Tips for a Crowd

It’s the last official cook out of summer. Don’t worry, we can keep going strong until mid-September, but it is the last three-day weekend, so let’s do it up right. Check out these tips from Chef Craig Schauffel for a successful grilled meal.

Summer Grilling Tips From Top New York Chefs

NYC pro chefs share insider tips to ensure you have a great cookout this summer.

Fresh Pasta without a Machine

Making fresh pasta without a rolling machine may seem like a daunting task, but have no fear, it’s actually pretty easy to do.

Eat Right: Nourishing Tips from Nick Barnard’s New Cookbook

London-based Nick Barnard has debuted a new cookbook, Eat Right: The Complete Guide to Traditional…

How to Get Rid of Weird Kitchen Smells

Follow these steps to get rid of weird odors in your kitchen.

How to Cook Covfefe – 10 Best Tips

A list of ten things you need to know to get started cooking (and taking pictures of) the trendiest food in the world!

10 Tips for Backyard BBQ

May is National Barbecue Month. Get your grill game in order with these backyard tips.…

Pizza Tips from an Italian Chef

Many customers during our Cooking at Home dinners or Cookery Lessons at holiday home (in…

How to Eat a Pomegranate Plus a Cookbook Giveaway

In Greek mythology, Persephone ate six pomegranate seeds and was stuck in Hades every winter. Perhaps if she’d known how to prepare the fruit herself, she could have avoided that whole mess.

How to Take Your Sauces to the Next Level with Mustard

Transform your cooking with easy sauces taken to a whole new level of flavor with the easy addition of mustards.

How to Separate Eggs

Practice makes perfect.

9 Cooking Tips for Working Parents

Here are some helpful tips for busy mommies, daddies, (and busy people in general!) when grocery shopping, cooking nearly 4-5 times a week, and more efficient weeknight cooking.

How to Make Za’atar

Za’atar is a combination of a handful of different spices that packs a punch of flavor. Simply grind and put into a sealed container and sprinkle on almost anything!

Secrets to the Perfect Homemade Pizza Dough

It’s hard to find someone who doesn’t love a great pizza.

Expert Tips on Simplifying Your Hosting Style

Sometimes less is more.

How to Flavor with More Herbs and Spices, and Less Salt

Welcome to 2017. Yes, the new year is here, and everyone is trying to stick to their lists of physical improvement. This year, on top of committing to that gym membership, let’s also consider what we are putting into our bodies. It does not have to be a bland torture. Here are different cuisines and their common herbs and spices to add plenty of flavor to food with just a pinch of salt.

3 Ways to Use Leftover Pizza

Don’t toss the remains from last night’s pie party—put leftover slices to work in these fun recipes!

How to Actually Read a Recipe

The concept of reading a recipe seems simple, but the fact is that there are a few nuances in a correctly written recipe that will help you understand what the writer is asking you to do. Knowing how to properly read a recipe can improve your cooking by leaps and bounds.

Perfect Burger Without A BBQ or Grill

Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.

Smoked Apple Apricot Ribs from Snake River Farms

Who doesn’t love true low-and-slow smoked pork ribs?

Brining Tips For a Juicy Thanksgiving Bird

If “Turkey Anxiety” was a real term, it’s a mutual feeling all Thanksgiving hosts share. Nothing is more disappointing than slicing into a dry bird after hours of anticipation. Make sure this doesn’t happen! Brining is the secret to preparing perfect poultry. Here are the basic rules of how to brine.

How to Perfectly Cook Fish with Kohanaiki’s Chef Heymann

Grilled or seared, here’s how to prepare and cook the perfect fish dish for a refreshing summer meal.

10 Tips that will Make Your Grilling Better This Summer

Grilling season is here. Are you prepared? Here are some useful tips to armor yourself with before entering the ring of fire.

Clean Eating Tips for Each Season

Here are a few tips on how to eat with the seasons to prevent diseases and feel great.

All About Italian Lardo

Italian Lardo, or Lardo d’Arnad, is the epitome of high-end Italian cured meats that can either be rendered for cooking, or served as an antipasto.

Italian Treasures: Melt-in-Your-Mouth Burrata from Puglia

Mixed with cream, burrata cheese bound in pouches was originally a “poor” food using mozzarella scraps. Learn the process of making the buttery bite.

How to Perfectly Roast Tomatoes

Perfectly, sweet roasted tomatoes are delicious in so many recipes and great to have on had to spruce up a dish or appetizers in a flash.

The Best Foods to Eat When Exercising

Ever wonder what is best to eat when engaging in aerobic exercise? We interviewed some experts to find out.

Red Palm Fruit Oil: Why It’s Good and What To Do With It

Packed with powerful antioxidants, the rosy hued red palm fruit oil is something you should learn about and use in your cooking.

The Powerful Tigernut

Tigernuts are the perfect ingredient for grain free, paleo baking or even as a simple snack

How To Peel a Pomelo And Why It’s Good For You

Learn how to peel a pomelo, the biggest citrus fruit in the world and then cook with it.

Perfecting a New Year’s Eve Celebration

The close of another year is a perfect reason to celebrate with elegant food and drink. Check out this guide featuring our favorite champagnes and bites to pair.

Perfecting a Holiday Cheese Board

It’s time for rich flavors, unexpected pairings and elegant displays—and there’s no better way to savor the flavors of the season than with a cheese board.

TrySwedish Thursdays: Cooking with Sweden’s Västerbottensost Cheese

Many foods can be served with Swedish Västerbottensost, but there are some favorite flavor combinations that work particularly well. Check out these tips.

How to Cook in Copper

Copper pots and kitchenware are beautiful to have, but is it easy to use? See the tips to learn how cook in copper and enter to win copper cookware.

Simply Delicious Chicken Broth

If you are feeling under the weather or in the mood to get cozy, learn how to easily make a bowl of flavorful, healing chicken broth.

TrySwedish Thursdays: Pairing Wine with Västerbottensost Cheese

Sweden is know for its unique, flavorful cheese. Learn how to enjoy the cheese simply beside a perfectly paired glass of wine.

Learn How To Perfectly Dice an Onion

Chef Jeremy Fox likes perfectly diced vegetables. He teaches us how to dice an onion, a kitchen skill every cook should achieve. Uniform pieces of onion look great and will cook evenly.

How to Hone Your Knives

Keep your knives in tip-top smooth, sharp shape by learning how to correctly hone them. Find out the proper angles to do so.

Dressed for Dinner: Tips for Effortlessly Hosting a Dinner Party and a Giveaway

Let’s brush up on our classic dinner party etiquette and learn some new tips to make hosting a party a breeze.

Choosing and Storing Summer Blueberries

Summer’s fresh berries are a precious part of the season. Learn some quick tips to choosing the best looking blueberries and how to store them until ready to eat or cook with.

Cooking the CSA Way

Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.