Holiday season is a great opportunity to incorporate cranberries into your meals. They're delicious, but you might be looking for some ways to use them that aren't a jelly. Take a look at these five ways that you can easily incorporate cranberries into classic holiday dishes and baking. | Read More →

The roux is a fundamental cooking technique based on a simple ratio of fat and flour in equal parts. It is commonly used for thickening soups, sauces, and gravies, and is one of the defining features of Cajun cuisine. This article discusses how to make one, including notes on fat and flour selection, as well as instances in which a roux is the best choice for a dish. | Read More →

Sushi making is a very serious craft with lots of strict formalities and best practices to remember. But sometimes what we need is fun. So here are 5 unorthodox sushi ideas that break all the rules. | Read More →

Umami is found in savory dishes. It’s what makes burgers, cheese, and onions so enjoyable to eat. It’s also why monosodium glutamate, an umami-enhancing condiment, became so widely popular for a while. But what is it, how and when was it discovered, and what foods are naturally rich in umami? This article provides a brief history of how umami joined bitter, sweet, sour, and salty to become the fifth unique taste and lists some of the many examples of umami-rich foods. | Read More →

Pumpkin, the perennial fall favorite known for pies and lattes, is a versatile food that can be used in many different ways. This article dives into a few awesome ways to put it to work in both savory and sweet dishes. Includes both simple dishes such as pumpkin bisque and more complicated dishes such as pumpkin gnocchi, with notes on how to cook every dish listed. | Read More →

Everyone needs dinner, but no one always wants to cook it. Takeout isn't always an option, for any number of reasons. This article gives five quick meal ideas and tips on how to get them to the table quickly. | Read More →