Food Chemistry

1-10 on 73 results

  • Get Cooking with the New RICARDO Pressure Cooker

    Get Cooking with the New RICARDO Pressure Cooker

    By Anne Cazavan March 31st, 2019 4 stars (11)

    Our new pressure cooker can make all sorts of amazing things—from soup to yogurt— in less time than it takes to say “It’s ready!” And there’s no reason to feel intimidated by your mother’s old Presto. Here’s a quick guide to pressure-cooking for the modern era that’ll help you become a pro when it comes to creating super-easy dishes at the snap of your fingers.

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  • Al Dente!

    Al Dente!

    By Christina Blais July 5th, 2017 4 stars (1)

    It’s no surprise that pasta is one of the most popular dishes at the family dinner table: Canadians can’t get enough! To master the art of preparing the perfect plate of pasta, we delve into the secrets of how to cook it properly.

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  • Kitchen Table to Picnic Table

    Kitchen Table to Picnic Table

    By Christina Blais May 9th, 2017 5 stars (5)

    Before you pack up your picnic feast, we have some a few simple rules for keeping bacteria at bay—and taking the worry out of dining outdoors.

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  • Spoiled Rotten: How to Recognize Rancid Food

    Spoiled Rotten: How to Recognize Rancid Food

    By Christina Blais May 9th, 2017 5 stars (7)

    It's time for a thorough spring cleaning, and that also means tackling the pantry. To do this job right, look no further than your nose. From leftover walnuts to bags of whole wheat flour or the last dregs of olive oil, no container, bag or bottle should get by without a good sniff!

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  • How to Perfect the Art of Braising

    How to Perfect the Art of Braising

    By Christina Blais December 7th, 2016 5 stars (10)

    If winter had a scent, it would be the smell of a piping hot stew. What could be more comforting than fragrant, hearty sauce enveloping tender morsels of meat? To keep us cozy during the cold months ahead, our expert shares her secrets for a successful braised dish.

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  • Holiday Cooking: Your FAQs Debunked

    Holiday Cooking: Your FAQs Debunked

    By Christina Blais December 6th, 2016 5 stars (9)

    During the holiday season, RICARDO receives thousands of queries from readers like you. This year, we gathered our panel of experts to answer them. Say goodbye to your peskiest hosting challenges and hello to stress-free, tastier-than-ever celebrations.

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  • A Beginner's Guide To Canning

    A Beginner's Guide To Canning

    By Christina Blais September 4th, 2016 5 stars (21)

    No matter what the reason—nostalgia, savings or because you want to eat local year-round—preserving food has made a major comeback. But before you dust off those pickle and jelly recipes, here are a few basic guidelines to put into practice. Ladies and gents, to your jars!

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  • The Full Scoop on Avocado

    The Full Scoop on Avocado

    By Christina Blais August 4th, 2016 5 stars (9)

    From preparation to ripening methods, here’s everything you need to know about this creamy yet super-healthy fruit.

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  • Top 10 Cuts for Grilling

    Top 10 Cuts for Grilling

    By Christina Blais August 4th, 2016 5 stars (9)

    The meat counter can be confusing. It’s usually heavy on choice but light on actual information. Here’s the scoop on our favourite grilling beef cuts—all delicious, and fit for every budget.

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  • The Scoop on Homemade Ice Cream

    The Scoop on Homemade Ice Cream

    August 4th, 2016 4 stars (7)

    Once you’ve tasted homemade ice cream, there’s no going back. And while an ice cream maker can be a little intimidating at first glance, you’ll be churning out sweet treats in next-to-no time.

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