The Basics rss

6 Foolproof Tricks and Tips for Making Perfect Caramel Every Time

Caramel is one of the most delicious (and most frustrating) dessert components that tastes infinitely better if you make it at home. But you have to be really careful as caramel is quick to burn and very easy to ruin in only a matter of seconds. READ MORE

How to Make Perfect Salsa Every Time

Spice things up this summer with homemade salsa. It’s the ideal dish for using up whatever produce you have sitting around, and you can customize it to be as hot or mild as you like. READ MORE

7 Essential Rules for Crafting the Ultimate Sandwich

Back in college, I had a part-time job making sandwiches at the campus deli. It was a responsibility I took pretty seriously, at least more so than studying for some of my exams. READ MORE

The Do’s and Don’ts of Making Perfect Lobster Rolls Every Time

The ideal place to enjoy a lobster roll, without question, is at a seafood shack down by the New England shore. I’m talking about the sort of place where you might just rub elbows with the lobstermen who caught the crustaceans you’re eating that same morning. READ MORE

A Guide to Cooking for Two

If you follow cooking websites and magazines with any regularity, you’ll know that there is only one time of year when a spotlight is put on making meals for two: Valentine’s Day. READ MORE

The Ultimate Guide to Salsa

In the Spanish-speaking world, salsa is simply an all-purpose word that means “sauce,” a category that covers pretty much any sort of liquid accompaniment to food. To us Anglophones, however, salsa refers to the chile-based condiments commonly found in Mexican, Tex-Mex, and Southwestern cuisines. READ MORE

Everything You Need to Know About Figs

Until pretty recently, it wasn’t always easy getting one’s hands on a fresh fig. Unless you lived in the areas surrounding the west coast’s fig-growing regions, or had a fig tree yourself, enjoying the fruit at its sweetest and most succulent peak often meant seeking out underground measures. READ MORE

Mayo, Aioli, and Hollandaise: What’s the Difference?

There is a certain type of restaurant out there that gets away with way too many crimes against the language of food. The kind that desperately wants to be hip, but just kind of fails. I guarantee that all of them have at least one menu item that comes with a gussied up aioli of some sort: lemon pepper aioli, harissa aioli, and so on. READ MORE

How to Make the Best Teriyaki Chicken

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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