WHEN IT COMES TO GRILLING OUT, brats are often on the menu. And with more and more people looking to get back to the basics, making your own brats really isn’t a stretch. Plus, when you make them yourself, you know exactly what’s going into them, and they have tons more flavor than store-bought brats. Here's how to make homemade bratwurst.
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Welcome to the world of fermentation, one of the lost culinary techniques that’s becoming popular again. This ancient process uses only salt (and sometimes water) to alter the flavor and texture of foods. Here, a humble head of cabbage becomes tangy, zesty, effervescent sauerkraut.
Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.
Onions play an integral role in virtually everything you cook, so knowing how to make the basic cuts is an indispensable skill.
When it comes to chicken, or any protein, for that matter, it’s hard to top crusted (or breaded) cutlets. The challenge is how to get a flavorful, crispy crust while still ending up with juicy meat. With these tips in hand, you’ll crack the crusting code.
Homemade cavatelli is possible with just six easy steps (including making pasta dough from scratch!). Here's how to make homemade cavatelli without a machine.
The art of steaming is easy with one of these ordinary, inexpensive tiered bamboo steamer baskets. But if you’ve never used one, we’ll walk you through the process of how to set one up so you can steam practically anything — fish, vegetables, dumplings, and more.
If you’ve never heard of milk bread, you’re in for a treat. Using a special technique and following our step-by-step tutorial, you’ll soon be creating the most incredible, pillowy soft, subtly sweet, and airy bread (or rolls) you’ve ever tasted. Trust us.
Creamy homemade yogurt is so luscious in taste and texture, and so simple to make, once you try it, you may never purchase it again.
When hollandaise “breaks,” it can usually be fixed. And if you know what to look for, you can save the sauce before it breaks.
One of the five French “mother” sauces, hollandaise is buttery, rich, and really showcases your skill.
Enjoy this St. Paddy’s Day favorite like never before when you make it yourself! A few spices and a little time are all you need for this flavor-packed, tender homemade corned beef.
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