Cooking Advice Archives - Page 3 of 12

Cooking Advice

Hog Wild | Exploring New England’s Barbecue Scene

From baby back ribs to smoked beef brisket, here’s where to get your hands on the best BBQ in New England.

Cooking Advice

How to Dry Brine Turkey | Steps & Recipe

Learn how to dry brine turkey, the method in which you put salt and spices directly onto the skin before chilling.

Cooking Advice

A Thanksgiving Feast | Cooking at Cottage Farm

After months of growing and harvesting, Thanksgiving on the farm is a chance to relish the fruits of the season with a delicious, easy-to-prepare feast.

Cooking Advice

The Baconer | Rediscovering a Retro Bacon Cooker

Do you remember a kitchen appliance called The Baconer? Editor Amy Traverso tracks down a vintage electric bacon cooker from the 1970s.

Cooking Advice

Setting Up the Grill | Charcoal Grilling Tips

Get expert charcoal grilling tips on how to achieve the correct temperature, plus a handful of barbecue recipes, from Boston pitmaster Andy Husbands.

Cooking Advice

The Difference between Cake Flour and Pastry Flour | Yankee Kitchen

What is the difference between cake flour and pastry flour? Is it okay to substitute all-purpose flour in recipes that call for them? Our expert has the answer.

Cooking Advice

How to Shuck Oysters | Oyster Shucking & Eating Advice

Wondering how to shuck oysters? How to eat oysters? What do oysters taste like? From shucking tips to a favorite mignonette recipe, we’re here to help.

Cooking Advice

The Difference Between Light Brown Sugar and Dark Brown Sugar | Yankee Kitchen

Is there a difference between light brown sugar and dark brown sugar? Does it matter which one you use if the recipe doesn’t specify? Get the answer.

Cooking Advice

Thanksgiving on the Farm | Recipes

Amid rolling fields and roaming goats, two of New England’s hardest-working culinary pros, Justin and Danielle Walker, create a family feast to remember.