Bread, biscuit and roll recipes often call for some sort of "wash" or glaze before baking. Sometimes a recipe may call for egg, sometimes milk. Even butter. Different washes are used to achieve different results. So how do you choose the right one for your project?
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these...
Homemade whipped cream. Try it just once and you'll never look at the store brands again. Nothing beats the flavor or texture, and preparation is simple. Purists are right -- using a hand whisk is one of the best ways. But here's a secret: I think the food processor method is the best.
Sometimes you can't do better than a simple bowl of chicken soup. These basic recipes -- chunky vegetable chicken soup, tom kha gai and Moroccan chicken soup -- come together easily (one even cooks up in the microwave), and you can't beat the flavors.
Flambéing is the act of burning, or "flaming," off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as you prepare a dish, it can make for a dramatic presentation.
It's Gluten-Free Wednesday. From Provencal-style sole to tender mahi-mahi and roasted salmon, here are three tempting gluten-free options you can make in 45 minutes or less.
If you're planning a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from The Times' Russ Parsons, made with Fuyu persimmons, is just the thing.
Sometimes, nothing beats a simple one-dish meal like stew. Check out these simple chicken stew ideas: