The Cook’s Kitchen

Near the checkout at my favorite sporting goods store is a display rack of beef jerky. Several different flavors and all made from strips of meat, not the ribbons of ground meat. I see it every time I’m there but since I make my own jerky I just never paid attention to the price until […]

Here’s another post from Get Your Grill On editor and publisher of the blog, WhiteTrashBBQ, Robert Fernandez. Today’s post finds Rob revisiting his quest for the ‘Golden Chicken’. Take it away, Robert….
I know it’s still February and there’s still snow on the ground here in Brooklyn, but I’m itching to get out and cook. I […]

For years of course the prevalence and popularity of silicone baking ingredients has been steadily increasing. I have been paying attention, but never really felt compelled to pick through the offerings and give the new tools a try. I bought my first Silpat last year and fell in love, wondering why it took […]

The history and traditions surrounding some the regional foods we eat tell a wonderful tale. If you have not yet discovered Minnesota wild rice, let me tell you a short story.  First off, you may be surprised to learn that wild rice is not rice at all.  It’s actually a cereal grain.  Even though it […]

Now that it has officially turned to non-stop sniffle season, my thoughts have turned to hot beverages, and tea is right near the top of my list. Hard to beat hot chocolate, though. Notwithstanding the powers of cocoa beans, few things soothe pounding sinuses and scratchy throats like a nice cup of hot tea.
My wife […]

As a New Yorker, for many years I have cooked in an apartment kitchen the size of most homes’ bathtubs. Or, if I was lucky, a closet. It’s shocking just how small NYC apartments are and especially those areas called non-livable spaces. No wonder New Yorkers eat out all the time.
Last year my husband and […]

Today we welcome Shelly Butcher of the site An Open Cupboard into the Cook’s Kitchen. Let’s make her feel at home, y’all…
I don’t typically buy sodas, not even the “natural” variety. I’m just not a big soda drinker, nor is my husband A. Whether organic or full of chemicals, soda is a member of the candy […]

Have you ever wanted to take an intensive, hands-on cooking course with a chef, or to learn more about what separates a superior saute’ pan from the ordinary? If you answered yes, then the eGullet Culinary Institute is for you.  
Take, for example their lesson on Basic Knife Skills, which is carefully explained and well documented with photos. The author […]

This was originally posted on WhiteTrashBBQ, which is the blog of Get Your Grill On editor, Robert Fernandez.
A while back, The Hampton Smoker and I brought Paul Kirk, The Baron
of BBQ, to NYC to teach his School of Pitmasters to us crazy Yankees.
The Baron taught us his secrets for developing our own rubs, or what […]