Home Cooking, for the sake of your health!

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Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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Devour the Blog, by Cooking Channel

  • 5 Peachy-Keen Savory Summer Dishes
    When you have an overabundance of fresh peaches and are suffering from peach cobbler fatigue, try taking the juicy fruit for a walk on the savory side. One of our favorite easy summer dinner ideas is Michael Symon’s Peach and Blue Cheese Salad, aka grilled peaches, peppery arugula and pungent blue cheese served atop a big ol’ grilled […]
  • How to Make Pok Pok’s Kai Yaang, the Ultimate Roast Chicken
    Chicken doesn’t have to be boring, and Pok Pok’s chef, Andy Ricker, proves that with his cult-favorite dish, Kai Yaang. A whole roasted chicken is brined, stuffed with Thai aromatics like lemongrass, garlic and cilantro, then marinated in soy and fish sauces and basted with shallot oil and honey to ensure maximum flavor. If you […]
  • Praise Caprese with 6 Twists on Tomato Salad
    An easy way to add Italian flair to your next shindig is with vibrant red, white and green food. Transform classic caprese salad  — aka layers of tomatoes, mozzarella and basil — into bite-sized Caprese Salad Skewers (pictured above), sliders, fruit-and-cheese plum caprese and more. Check out five more of our favorite inventive versions of caprese below. […]
  • Pesto, Change-o: 5 Recipes to Use Up Leftover Basil
    When you’re short on time but need to add a punch of flavor, turn to one of our favorite condiments: pesto. The versatile, herbaceous sauce can be spread on sandwiches, tossed with pasta or used to marinate meat. It’s also great for using bunches of leftover basil and other herbs you have sitting around. Find […]
  • 6 Sweet Ways to Booze Up Your Watermelon
    This summer, be a melon baller by adding booze to your watermelon. Sip on a Watermelon Martini (pictured above) — made with freshly pureed watermelon cubes and melon liqueur — or try one of the other refreshing recipes below. Watermelon Margaritas Have your watermelon on the rocks. Diced watermelon and tart lime juice make this […]