#pestle

#pestle

Trader Joe's Garlic Spread Dip is sold as a savory refrigerated spread/dip, but the simple ingredient list hints to all kinds of culinary shenanigans.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Most pizza stones are made with a high-grade cordierite material, which allows them to tolerate the heat of your grill or outdoor pizza oven, which was one of the best investments I ever made.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

When churning out cover after cover at the saute station you can't exactly be picky about what's on the shelf above the stove. But that doesn't mean professional chefs don't have opinions about the pans they use every day during service.

Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.

Not only does a mortar and pestle amp up your spices, releasing oils and concentrating flavor by crushing them against the stone bowl, but the iconic chef also notes its versatility. "These ancient kitchen tools are perfect for everything from pestos to dressings," he says. Other aspects he likes are the total control they allow for - as opposed to what you get with electric food processors or grinders, the textures that you can achieve and control by hand, and even just their appealing look.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.