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Lime Preparation | Lime Recipes | Tips Limes A small green citrus fruit providing juice or peel that is added to food dishes for a refreshing, tart flavor. It is the smallest of the citrus fruit family.

Lemon Preparation | Lemon Recipes | Tips Lemons An oval shaped, yellow citrus fruit with flesh that is generally contained in 8 to 10 segments. It has a bright yellow skin that can be thin and lightly textured or thick and heavier textured.

Braising | Stewing Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and subtle blending of the meat flavors with those of the liquid and seasonings.

Greens Preparation | Greens Cooking | Tips Greens A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Dry Ingredients | Solid Ingredients | Liquid Ingredients | Fat Ingredients There are many ingredients that have special functions in the baking and cooking process. Some functions are critical to the success of the finished product.

Reading the Recipe | Ingredient Preparation | Scaling Your Recipe Knowing how to follow and read your recipe will help make your cooking or baking experience a success. Properly preparing your ingredients, using proper cooking times and temperatures, and proper bakeware or cookware all assist in the success of your end product.

brine, turkey, how to, preparing a turkey, brining

Braising is a cooking process in which tougher cuts of meat are cooked in liquid in order to add flavor and to moisten and tenderize the meat. It is a useful cooking method for breaking down the tough fibers in the meat.

Beating Egg Whites | Beating Egg Yolks Beating Egg Whites Egg whites that are beaten correctly may increase in volume by as much as eight times. After beating, the egg whites should be extremely smooth and firm but not dry, forming stiff peaks.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

Shopping Tips | Thawing Tips | Refrigerating Tips | Freezing TipsHandling and Safety Tips | Marinating Tips | Stuffing Tips | Trimming & Slicing TipsChecking Doneness | Roasting Tips | Frying Tips | Grilling & Broiling TipsSteaming Tips | Stir-fry Tips | Tenderness Tips | Light Tips | Cooking Tips Shopping Tips: Decide how much time and effort you want to use in preparing and cooking the cut you select.

Creme Brulee is a chilled dessert custard that is rich in flavor and creamy in texture. Just before creme brulee is served it is topped with sugar and then heated under a broiler or with a small flame cooking torch to caramelize the topping.

Onion Preparation | Grilling Onions | Onion Tips Onion Preparation Peeling | Cutting | Reduce Harshness To get the best quality out of your onions, they should be cut just before you are going to use them.

Whether you are preparing crab rangoons, potstickers or wontons, wrapping them easily can be a little intimidating. Consider the following as a way to wrap like a professional. Working with prepared, packaged wonton skins or wraps is the easiest way to get started.

Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking   Flour Used as a Thickening Agent Flour is one of the most often used thickening agents when cooking foods such as sauces, gravies, soups, stews, and gumbos.

Bananas Native to tropical regions, a banana has a tough outer peel that may be yellow, red, green, or black when ripe. All varieties have a sweet fragrance when ripe and contain a soft creamy flesh inside that may be white, yellow or pinkish cream colored.

Additional Onion Information:Onion Preparation | Onion Cooking | Onion and Tearing Tips Onions Onions are vegetables that belong to the lily family of plants.

Composition of an Egg | Types of Chicken Eggs | Other Types of Eggs Composition of an Egg An egg is composed of several structures that all serve an important function in its construction.

Pasta was once considered to be fattening and have very little nutritional value. Nutritional experts now realize the value of pasta in our diet. Grain based foods, such as pasta, are a good source of fiber and complex carbohydrates.

From fresh salads to sautéed side dishes, spinach makes a nutritious addition to any meal and cooking spinach is easy to do. Look for creative ways to use this leafy green vegetable in pasta, soup, casserole or other main dishes.