Scallions are most commonly referred to as green onions in the United States. They are a variety of young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks that look like giant chives. Both the white base and the green stalks are commonly eaten.
Cooking with rosemary, particularly fresh rosemary, is one of the best decisions a cook can make. There’s just nothing the pine-y flavor it lends to any food, and its scent is positively heady. Read on for tips and hints to help you in the kitchen.
Learn all about thyme, from history and medicinal uses to cooking with this ancient herb and how to select and store it. No kitchen should be without thyme at least in the cupboard and preferably growing in your garden.
Garlic is one of the most versatile flavors to ever grace a kitchen. It not only tastes wonderful, it’s very good for your body. Learn all about garlic facts, tips, storage, and health benefits.
Although it’s fairly difficult to ruin soup, here are some chicken soup tips and hints (aside from the love ingredient) to help you produce the most flavorful, satisfying result.
Need help with your holiday cooking and baking? Check out these cooking hotlines and web resources for answers to your questions. Many of these toll-free hotlines are active year-round.
Graham crackers and graham flour history. Learn all about graham flour, how to store it, substitutions, and how to make your own graham cracker crumbs.
Peanut Butter history dates back to 1890, and is credited to a physician whose name is better known for cereal. Learn more about the origins peanut butter and how to select and store it.