The Basics rss

How to Make the Best Teriyaki Chicken

Traditional Japanese cuisine is guided by principles that, at times, can verge on the philosophical. One of those principles is anbai. To sum it up in a nutshell, anbai means achieving a harmony between the basic flavors. Teriyaki, the classic sauce and marinade, is a great example of the concept. READ MORE

The Ultimate Guide to Making Killer Ceviche

Back in my wild and youthful restaurant days, I worked at a place that was something of a free for all of Mexican street foods. There were plenty of tacos and tamales to go around, as well as the obligatory tableside guacamole. But if you asked me, the real draw there was the made-to-order ceviches. READ MORE

Do You Know the 5 French Mother Sauces?

At pretty much any cooking school, one of the first (if not the first) things that students are taught is how to make the five French mother sauces. For some, learning the sauces is akin to studying trigonometry in high school: in the same way that sines and cosines seem to have little relevance when you don’t aspire to be a professional mathematician, the sauces come off as a bit tedious if your sights aren’t set on working in a Parisian luxury hotel.

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How to Outfit Your Ultimate Home Bar

If you’re starting a home bar from scratch, you might be tempted to go ahead and buy one of those all-in-one bar kits that usually contain a cocktail shaker, plus a few unfamiliar tools you’ve been convinced are necessary for making impressive cocktails. Depending on your tastes though, you may want to re-think that all-in-one purchase for a piecemeal approach to acquiring the right bar tools. READ MORE

7 Essential Chicken, Plus Marinade, Recipes for Summer

Chicken is the bird of summer. It’s relatively healthy, grills up fast, and changes its character, depending on what you marinate it with, and how you sauce or glaze it. Here, to inspire three months of grilling, are 7 of our favorite ways to make the most of this most seasonal of proteins. READ MORE

How to Make a Whole Roasted Fish

If you’ve ever been to a restaurant and been brave enough to order a whole fish, complete with head and tail, you know that you are in for a treat. It’s moist, succulent and (most likely) cooked perfectly - a far departure from the dry or overcooked fish that can find it’s way on to the daily specials at restaurants.

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9 Things to Remember at a Crawfish Boil

A real, honest-to-goodness crawfish boil can be a highlight of spring, but there are a few things to remember, both as host and guest. Here are 9 rules to memorize before (and after) the mudbug peeling begins. READ MORE

Make Your Own Ice Cream Bars

Ice cream bars are one of the first true signs of summer. Rich, creamy, and incredibly convenient, ice cream bars are beyond simple to make at home and you can effortlessly customize the flavors and coatings. Why figure out what you would do for a Klondike bar when you can satisfy your craving with a few of these easy recipes?

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How to Pan-Fry Pork Chops

In the cooking world, a lot of breath is spent on explaining how to cook the perfect steak. What else could you expect, given the near fetishisistic emphasis that gets placed on pricey, prime beef? But as long as we're on the subject of cooking to temperature and getting a sear, it's worth mentioning that, hey, there are other meats out there to which the very same principles apply, with no less tasty results. Consider the pork chop, which more or less, is the porcine equivalent of the rib eye, t-bone, or sirloin steak.

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How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

There’s quite possibly no basic food more difficult to nail than the omelet. Turn away from the stove for too long, and you could come back to a tough, rubbery, brown mess. We’ll admit from experience that it takes practice to master, but once you’ve perfected the craft—barely-set eggs, devoid of any brown color, folded symmetrically into a fluffy roll—you’ll realize it was worth the dedication. READ MORE