The Cook’s Kitchen

A recent issue of Rachael Ray’s magazine did a little bit of research to find the best vegetable peeler, going through 50 pounds of produce to do it. 
First, what’s important to look for in a vegetable peeler?  It should have a wide, durable blade and serrated blades are a good idea, especially when it comes […]

I can’t tell you how many thermometers I’ve gone through trying to find one that will be reliable for all of my needs. I’ve just about given up on the remote thermometers that supposedly let you walk away and wait for the alarm to tell you that your food has reached your desired temperature. They […]

Once you’ve picked out your Dutch oven, you’re going to want to purchase a few accessories to make your cooking experience more convenient and enjoyable.
Lid Lifter
If you’ve ever tried to pick-up a cast iron pot that’s been cooking for a while, you know how conductive they are for heat. The beauty of cast iron is […]

Please welcome Lisa Fain of the Homesick Texan blog to the Cook’s Kitchen. Lisa lives in New York City, but her heart is still in Texas.

Chocolate is a heavenly treat. But in Mexico, they take this belief one step further saying that their daily cup of hot chocolate is a spiritual experience. Mexican […]

Preserving food by salting, drying or smoking are some of the oldest techniques known to man. And by old, I mean old. The Greeks and Romans began using salt to cure meat around 200 BC. Ancestors of the modern Chinese used salt to preserve food even earlier than that. Jumping ahead to modern times, most […]

Not everybody wants Turkey on Thanksgiving day, so Brian Pearcy offers a few alternatives for your consideration.
Different types of bbq meat lend themselves to certain situations. There’s a bbq meat for every taste, budget and occasion.

Chicken:
BBQ chicken thighs are a very affordable, easy to prepare bbq entree, that won’t break your budget. They can be […]

This book is a real treasure. The authors, Mike Mills and daughter Amy, take readers through a history of barbecue, share recipes, discuss the bbq circuit, and the bbq restaurant business. The book begins with a family history about how the Mill’s moved from Missouri to Illinois and details some of the Mills’ family influences […]

Today we welcome Joe Levinson of the Hot Zone Online to The Cook’s Kitchen. Joe has a zest for fiery foods and is kind enough to sacrifice his tongue for us. Take it away, Joe.

This is my first posting here at the Cook’s Kitchen, so please humor me until I get myself oriented here to […]

If you play with spices a lot like I do you probably understand the importance of a good spice grinder. I use a food processor to make big ol’ batches of my barbecue rubs but it’s really hard to control the size of the finished grind. I have a mortar and pestle, but it’s […]

“High on the hog.” “Living the high life.” “Eating like Kings.” “Bringing home the bacon.” We’ve all heard them. There are a lot of food idioms out there that associate food with prosperity and wealth. How did this happen? Which foods were reserved for the well to do and which were reviled and given to […]