COOKING TIPS

Tip of the Week: Cooking with Chilies

Fan of fiery flavors from chilies? Here's how to handle the heat.
Fan of fiery flavors? Chilies give food a deliciously hot kick. Capsaicin, a compound found in chilies, is responsible for this intense heat. How to prep and cook with chilies? Here are a few tips: 1. When chopping chilies, make sure to ...

Tip of the Week: Thaw Meat Quickly and Safely

Strapped for time? You can thaw meat quickly and cook up something fast.
Although the safest way is to let meat thaw in the refrigerator (it won’t reach the temperature danger zone—35°F to 135°F—where bacteria is known to grow rapidly), it’s also the slowest method. A quicker way is to place the meat in a ...

Be a Kitchen Expert! 15 Tricks and Tips You Should Know

Seasoning steak, cleaning greens, and other kitchen tips to help you cook like a pro.
Unless you’re a seasoned chef or have clocked in hours and hours of working in the kitchen, chances are, there are some cooking tricks that you don’t know about. We offer some tips to make cooking and working in your kitchen way ...

Substitute It! Our Guide to Pantry Alternatives

Bookmark this page: for those times you don’t have cake flour, tomato paste, or fresh milk in your cupboard.
Ever started whipping up a recipe only to discover you didn’t have an item or two on the list? Don’t fret. We have a list of pantry substitutes you can turn to when you haven’t made a trip to the grocery store: ...

Kitchen Newbie's Guide to Simmering

Boost your culinary know-how with these easy tips on simmering!
Simmering is a moist-heat cooking method wherein food is cooked in liquid at 185° to 200°F. Unsure if you're doing it right? Here are a few tips: 1. To tell the difference between simmering and boiling, closely watch the bubbles being produced. ...

Kitchen Newbie's Guide to Poaching

Learn how to poach like a pro!
Love perfectly poached eggs, those with a golden orange yolk which turn into golden liquid once broken? Poaching eggs (or other delicate ingredients) by partially or fully submerging in 160° to 185°F liquid creates this burst of flavors, but it's not the ...

Tip of the Week: Choosing the Right Pans

When it comes to pans, size matters.
The next time you cook, don’t just grab the nearest pan. The size of the pan has a direct effect on the outcome of the dish. When a small frying pan is crowded with too many pieces of meat, you will not ...

Tip of the Week: An Easy Way to Grate Cheese

Do your cheese strands get stuck in the grater?
Did you notice that when grating cheese, especially the quick-melting type, the grated strands always get stuck on the underside of the grater? Avoid this sticky situation by simply brushing or wiping the flat side of the grater with some vegetable oil. ...

How to Make a Bowl of Really Delicious Sinigang

A bowl of steaming sinigang always spells comfort food. Here are a few tips on how to do it right!
Sinigang is one of those dishes Filipinos can never get enough of. It’s comfort food perfect for all seasons: it warms you up during the gloomiest of rainy days, and as the late food writer Doreen Gamboa-Fernandez says, the sour broth cools ...

5 Secrets to Tasty Adobo

This dish is almost always on everyone’s "favorite" list. But how do you make perfect adobo all the time?
Humble yet hearty and satisfying, adobo is a favorite that never fails to bring comfort to Filipinos. Every household has their own tried-and-tested recipe and their own way of cooking up a perfect pot. It will be hard to emulate everyone’s lola/ ...

Canola, Corn, or Palm Oil: Here's How to Know Which One To Use

Who knew there were 6 kinds of oil?
Vegetable oil or canola? Here’s a guide to the different kinds of oil you'll find at the supermarket.Different cooking oils have different uses and react in their own way to heat. When selecting an oil to use, always consider its smoke point, ...

Poach Your Eggs Using Julia Child's Trick!

Because a golden orange yolk is really a sight to behold.
Poaching might seem like a daunting kitchen skill but with a few tries and newbie tips in mind, you will be poaching like a pro in no time. But how about trying this trick from Julia Child? She pokes the large end of ...

Tip of the Week: A Faster, Easier Way to Slice Tomatoes

Prep time shouldn't be so hard!
Need to halve a bunch of tomatoes, grapes, or pitted olives?  Cut down on prep time with this ingenious tip! Sandwich medium-sized tomatoes between two small, identical plates. With one hand, gently press down on the top plate to steady the tomatoes. ...

The Secrets to Really Cheesy Mac and Cheese

There's more to it than just mixing pasta, cheese, and cream.
Mac and cheese is one of those dishes kids and adults alike absolutely love. Here are tips on how to make your next mac and cheese more ooey gooey, cheesy, and comforting.1. Say cheese! You can use other varieties besides cheddar cheese. ...

Step-by-Step Guide: How to Make Chicken Empanada

Love these turnovers? You can make them at home!
Made with the same shortcrust dough, this tasty pastry is also incredibly versatile, as it can be stuffed with sweet or savory fillings. To achieve a tender, flaky crust, always remember to handle the dough gently to avoid overworking the gluten. Experiment ...

Tip of the Week: Roast Chicken + Cook Flavorful Veggies at the Same Time

This time-saving tip will give you a delicious one-pan meal!
Planning to roast a chicken? Make it a complete meal by cooking some vegetables alongside it. Instead of placing your chicken on a roasting rack, prop it on top of sliced vegetables like potatoes, carrots, sweet potatoes, and onions, all seasoned with ...
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