Gourmet ArticlesMore Than Articles

131: The Habanero chile
A friend of mine once told me there is more to the culinary life than chile peppers. He might be right, but he keeps telling me this over my diner table, so go figure....

132: The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why. ...

133: How to Peel Almost Anything
If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand....

134: Reductions; Proving That Less is More
Any liquid can be reduced just by heating it - but why would you want to do that? ...

135: Is Your Cookware Poisoning You?
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds in the home. So how safe are they for you?...

136: Oil or Butter? They Are Both Fat!
The amount of fat you eat is largely determined by the way your food is cooked. Using the right oil is not just a question of flavor, but of temperature too....

137: The Perfect Omelet(te), How to Cook It
Eggs are one of Nature's little wonders, and what do we do with them? We smash them, beat them and fry them into a leathery submission! Well here's my homage to the humble egg....

138: Don't Burn It - Roast It!
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it. Let's put this myth to bed once and for all....

139: How to Cook Lobster
French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing....

140: Herbs and Spices
Blending herbs and spices with food is the essence of great cooking. It's also far more simple than you might have been led to believe....