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12/30/02 - Flambé
As extravagant as flambé dishes appear, they are easy enough to make at home and far less expensive. Impress your family and guests for any special occasion with a variety of flambé recipes from salads to desserts.

12/16/02 - Cream Cheese
Along with its more well-known uses in cheesecake and as a bagel-topper, cream cheese is a main ingredient in many savory dishes, dips, and other desserts. It's highly perishable, so find out how to store it and pick up some low-fat substitution tips.

12/02/02 - Marmalades
Marmalades usually begin with a citrus base, but many fruits can be added to pique the palate. Learn how to make homemade marmalade and how to use it in recipes. Perfect for kitchen gifts.

11/18/02 - Mashed Potatoes
There are tricks to making the perfect mashed potatoes. Find out how to avoid mashed potato glue and try some innovative new combinations and leftover recipes.

11/04/02 - Mozzarella Cheese
No doubt you are familiar with mozzarella on pizza or as fried cheese, but fresh mozzarella is an entirely different taste and texture sensation. Mozzarella should be eaten as soon as it's made so make your own at home for ultimate freshness.

10/21/02 - Food Expiration Dates
Most packaged foods include some type of expiration, sell-by or use-by date imprinted on the container. Find out what they mean to ensure you have the freshest food.

10/07/02 - Jerky
Don't spend money on commercial jerky full of preservatives. Jerky is easy to make at home and you can control what goes into it. You'll find recipes for beef, venison, and even tofu jerky.

09/23/02 - Grand Marnier®
Find out the difference between a liqueur and a liquor. Add a touch of citrus elegance to your recipes using this orange-flavored liqueur.

09/09/02 - Dill Weed
Dill weed dates back 3,000 years and has long been used in homeopathic remedies for hiccups and gastrinal distress. Dill is a flavorful addition to seafood, dips, salads, dressings, vegetables, and more.

08/12/02 - Squid / Calamari
As ugly as it may be to gaze upon, squid (calamari) brings a delightful touch of the ocean to your dishes at an affordable price. Find out why gourmet chefs are using squid ink in famous dishes and how to harvest your own.

07/29/02 - Papaya
Both ripe and unripe papayas make for great dishes and do double-duty as a tenderizer in some recipes. Bring an exotic touch to both savory dishes and desserts with papayas.

07/15/02 - Mayonnaise
Commercial mayonnaise is more convenient, but homemade tastes better and is easier to make than you might think. Which is safer? You might be surprised at the answer. Get the scoop and try making a variety of your own at home.

06/17/02 - Alcohol Substitutions
Why use alcohol in foods? Aside from flavor alone, there are a number of reasons, including some scientific ones. Find out why, how to reduce the alcohol content, and how to substitute for alcoholic ingredients.

06/03/02 - Chutneys
Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own.

05/20/02 - Oxtails
Oxtails are enjoying a revival in top restaurants. Discover new ways of cooking this comfort food at home from basic soups and stews to ethnic variations.

05/06/02 - Macadamia Nuts
The macadamia nut is closely associated with Hawaii but originated in Australia. It is now more affordable than ever and lends a touch of grandeur to desserts, breads and seafood.

04/22/02 - Salt of the Earth
Common and not so common. Find out about the many different types of salt and cooking applications such as encrusted meats, pickling, curing and more.

04/08/02 - Sour Cream
Try using sour cream in other than dips or as a topper for baked potatoes. Sour cream makes wonderful sauces and baked goods. Find out how to make your own.

03/25/02 - Filet Mignon / Tenderloin
This beef cut can be quite expensive when dining out, but much more reasonable to make at home. Find out how to get the best price and how to prepare it.

03/11/02 - Yogurt / Yoghurt
Touted as a wonder food in the 1950s, yogurt is low in fat and helps tenderize both meats and baked goods. Save money by making your own at home.

02/25/02 - Lobster
Lobster was once so plentiful it was used as bait. It's a bit more costly today but easy to stretch if need be. Find out how to prepare delectable lobster dishes at home.

02/11/02 - Molasses
Molasses used to be the primary sweetener used in days of yore until refined white sugar pushed it to the back of the shelf. It has a distinctive flavor that brings extra sparkle and comfort to many recipes.

01/28/02 - Cookbooks for Lovers
Many foods are considered powerful aphrodisiacs. For any celebration of love, these books can help you plan and cook a romantic and sensual dinner for your loved one.

01/14/02 - Chicken Soup
Is there any truth behind the nickname "Jewish penicillin"? You bet! Find out how this comfort food really can help when you are ill. Don't limit yourself to the old standard recipe, try one of the many variations.

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