Thanks to the resurgence in canning popularity, our collaborator Christina Blais answers the most frequently asked questions about this practice. With these clarifications and our guide to canning, you will be equipped to embark on a homemade preserves adventure.
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.
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!
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.
No matter 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!