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Ask the Chef Archive

fresh homemade pasta

caramel sauce recipe

When a recipe calls for “deglazing with wine,” what does that mean? What wine should a cook use? We did a comparison in cooking classes recently and we were amazed at the results. Better wine really does make a better sauce. When we made steak bordelaise with a $5 cabernet, the sauce was sharp and […]

salvaging a family favorite

Italian meringue

maple syrup and maple sugar

Many recipes call for “reduction.” Reducing a liquid by boiling it down until it is half or third or a quarter of the original volume intensifies the flavor. A concentrated liquid adds more flavor than a thin liquid. Great sauces are made from reductions because the flavor base packs a wallop. Reductions are critically important […]

melting carob

how to cook tuna

how to cook tenderloin