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Kitchen Gadgets Every Cook Has to Have

Kitchen Gadgets Every Cook Has to Have

| February 7, 2014 | 3 Comments

There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can’t do without? Here are a few that should probably line your shelves.

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DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

| February 5, 2014 | 2 Comments

The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.

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Cooking Whole Live Lobster: A Photo Tutorial

Cooking Whole Live Lobster: A Photo Tutorial

Now that you’ve conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.

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Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial

Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial

Have no fear, newcomers: now’s the time to learn how to cook and eat crab like a local. Yes, it’s winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab.

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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

| December 17, 2013 | 0 Comments

How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.

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Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat

Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat

| December 3, 2013 | 0 Comments

A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.

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All-American Dessert Recipe: Classic Apple Pie for Thanksgiving

All-American Dessert Recipe: Classic Apple Pie for Thanksgiving

| November 27, 2013 | 2 Comments

It’s not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you’ve ever made before.

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Don’t Stuff The Turkey And Other Tips From ‘America’s Test Kitchen’

Don’t Stuff The Turkey And Other Tips From ‘America’s Test Kitchen’

| November 26, 2013 | 0 Comments

Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn’t necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.

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Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie

Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie

| November 25, 2013 | 1 Comment

Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust.

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KQED’s Forum: Thanksgiving Advice for Your Holiday Kitchen

KQED’s Forum: Thanksgiving Advice for Your Holiday Kitchen

| November 23, 2013 | 0 Comments

Thanksgiving is less than a week away. Whether you’re roasting your turkey, brining it or ditching the bird altogether, join KQED’s Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for “Thanksgivukkah,” since Thanksgiving and Hanukkah overlap this year.

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Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird

Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird

| November 22, 2013 | 0 Comments

Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop’s Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country’s John Ash.

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Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

| November 13, 2013 | 1 Comment

Perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.

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Cheese Class: Making Chevre with the San Francisco Milkmaid

Cheese Class: Making Chevre with the San Francisco Milkmaid

| October 27, 2013 | 0 Comments

Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.

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<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

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