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Knife Blades | Knife Construction | Knife Handles | Types of Knives Maintaining and Storing Knives | Tools for Sharpening Knives There are hundreds of different types of knives.

Winter Squash Preparation | Winter Squash Cooking | Tips Winter Squash Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.

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

Mushroom Preparation | Mushroom Cooking Tips Mushrooms The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so they cannot produce food for themselves through photosynthesis.

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.

Fresh Beans | Fresh Bean Preparation | Fresh Bean Cooking | Fresh Bean TipsDried Beans | Dried Bean Preparation | Dried Bean Cooking Beans A generic name given to various plants in the legume family.

Although Asparagus is especially popular in the spring during its peak season, Asparagus is a vegetable that is enjoyed throughout the year. There is an abundance of asparagus recipes that will suit you taste when it comes to this delectable spring vegetable.

Preparing Corn on the Cob | Cooking Corn on the CobRemoving Kernels from the Cob Preparing Corn on the Cob Shuck the corn by peeling back the husk and completely removing it.

Grilling vegetables is a great way to bring out their natural sweetness. As long as you can keep them from falling between to grates. We have tips to keep those grilled vegetables out of the coals and into your mouths. And they will be juicy, too.

The roasting method can be used on all types of ham with a slight variation in the ham cooking time. Roasting is often used for cooking ham, but there are many other methods that can be used; see the Ham Cooking Guide for more information on how to cook a ham.

Hams | Raw Hams | Specialty Ham | Miscellaneous Hams Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.

Some tasks to be aware of when preparing and baking a ham: thawing the ham properly, keeping a clean working area, and preparation for the cooking method being used. Most hams are prepared in the same basic manner for many of the ham recipes you will use.

Cuts of Ham | Ham Types | Smoked Ham | Water contentBone-In / Boneless | Cooked / Uncooked Cuts of Ham Hams are cuts of pork that come from the hind leg. The different cuts from the ham are shown below.

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.

Ingredient Tips | Preparation TipsCooking & Baking Tips | Miscellaneous Tips There are an endless number of kitchen tips available for you to try. Shown below are some popular tips that will help you in your everyday use of some common baking and cooking ingredients.

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.

The reasoning behind cooking with wine is to intensify and enhance the flavor of food. Wine is known to release flavors in food that otherwise could not be experienced. The following are guidelines and tips particularly directed at the novice cook or a cook new to the world of cooking with wine.

When shopping for pasta there are several details that you need to consider to be assured of purchasing the quantity, quality and type of pasta or pasta ingredients to satisfy your needs.

Generally the color of the pasta is a result from the flavoring agent used in the pasta. The taste from the flavoring agents is most often fairly mild. Shown below are some of the most common flavoring agents and how to add them to your homemade pasta.