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.
If spring break wasn’t in the cards this year, plan a recipe road trip instead. This culinary journey hits the must-try defining dishes from all 50 states. First stops: Connecticut’s New Haven-Style White Clam Pizza Kansas City-Style Ribs Virginia Ham Biscuits Get all the recipes.
Now that the Easter feast has finished, don’t let all the leftover candies and colored eggs go to waste. Transform those same-old-same-old seasonal staples into exciting snacks with these easy recipes: Easter Dessert Peep-Za Deviled Eggs with Candied Bacon Easter Candy Bark Chesapeake Bay Deviled Eggs Dessert Recipes That Use Up Easter Peeps Deviled Egg […]
No matter that (unleavened) bread is banned from the Passover table; you can still create a flavor-packed spread worthy of this festival of freedom. From savory to sweet, these sumptuous dishes will make you forget all about flour: Noodle Kugel Flourless Chocolate-Almond Cake Truffled, Shiitake Matzo Ball Soup Passover Cobbler Get all the recipes.