It’s an instant-read thermometer, but seriously the best one out there: the Thermapen ONE by Thermoworks. When you need the internal temperature of something you’re cooking – how’s the chicken doing? Is the steak done? Is the chocolate up to temperature? – speed and accuracy is everything. The Thermapen ONE ($84 right now, usually $105!) gives you a temperature reading within one second. That means you can get that roast chicken back in the oven pronto before it cools down any more!...

The next morning, spread the dough with orange-infused sugar and just a hint of cinnamon and roll it into a cylinder. Slice the rolls and set them in a rectangular pan to rise for about 45 minutes. Bake, and glaze while still warm. You’ll have to serve them immediately since even the most hardwired sleepyheads won’t stay in bed when the scent of warm rolls wafts through the house....

Whatever the reason, it’s helpful to know equivalents and conversions when you’re in the kitchen. We even have a handy chart you can pin or print out for your fridge! Ounces by Fluid and Weight are not the Same In the US, we have both fluid ounces and weigh ounces. They’re not the same. Fluid ounces are a volume measurement for liquids and should be measured with a liquid measuring cup....

Prep Time: 5 minutes Cooking Time: 25 to 40 minutes Yield: Serves 4 to 6 people Ingredients 1 (2-4 lb.) flank steak 1 TB. olive oil 1 TB. brown sugar 1 TB. paprika 1 tsp. salt 1 tsp. ground allspice 1/2 tsp. onion powder 1/2 tsp ground cumin 1/2 tsp. ground nutmeg Instructions Preheat oven to 350 degrees. Place the flank steak in a 9×13 pan. Rub it down with olive oil....

Did you know that jerk-style cooking isn’t at all limited to poultry? While this seasoning blend was originally used on chicken and pork, you can use it on any protein! Fish, beef, even tofu and vegetables are great candidates for this sweet yet spicy Caribbean style. But in our house, we just love baked chicken. We eat it all the time! And this easy jerk chicken recipe is a great way to spice things up and serve up something out of the ordinary....

A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on. Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal....

I often double the recipe, because the leftovers are great too, and they keep well in the fridge for several days. I’ve always been drawn to simple, easy recipes. Just a few ingredients and up to 30 minutes are ideal, and this recipe fits the bill. Made with well-seasoned slices of pork tenderloin, these pork medallions are flavorful and truly easy to make. Everyone around here enjoys them! Ingredients Instructions Expert tip It’s important to let the medallions rest for a few minutes before serving them....

It’s also great base recipe to make your own soup. Follow my cooking method and broth flavourings, then mix and match your vegetables to suit your cravings – or fridge contents! Pearl Barley Soup How many times have you walked past a packet of pearl barley at the grocery store and not given it a thought? Next time, pick up a packet! Pearl barley is cheap, easy to cook and makes for a much more flavoursome addition into soups and salads rather than the usual rice or pasta....

How do I make my cream cheese frosting thicker? Cream cheese frosting can vary in consistency based on temperature. The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required! Can you use cornstarch to thicken cream cheese frosting? Yes, you can add up to 1/2 cup of cornstarch to the frosting mixture to thicken....

His baking endeavors might not always look their bakery best (please don’t ever ask him to frost a cake and sometimes his pies are downright scary-looking) but more often than not the results taste fabulous. This plum upside-down cake is actually quite pretty and is based on a recipe he found in an old issue of Fine Cooking magazine. The taste idea is that of slices of tart plum balanced by a sweet cake base....

If you have ever had a fig tree, you know what I mean. Fig trees rain figs. (Oddly they rain leaves too. When it comes time, one day you have leaves on the tree, the next day, none. They all drop at once.) My parents have a green fig tree, Hank has a Mission fig tree, so we are doubly blessed. Personally I prefer the mission figs; the flavor is more intense....

It’s obviously the ideal snack for game day, but I actually make it fairly often when we host because everyone likes it so much. It’s the first snack to disappear whenever we have a party at our place! Ever since my husband and I embarked on a low-carb diet, I’m always on the lookout for tasty snacks that are not high in carbs. Having a variety of these is important because it removes the temptation to eat the wrong thing....

The Best Way to Cook Parsnips: Roast Them! However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips. In this recipe, we first roast the parsnips with some butter, then purée them with added water. It’s quite simple, but if you’ve never had parsnips this way, you’re in for a treat! How to Choose and Prep Parsnips If you know how to spot a good carrot, you’ll be able to spot a good parsnip....

Rarely a week goes by that we don’t have beans of some sort or another, and my mother’s chili beans with rice are a staple around here. My father found a recipe in our local grocery store (Raley’s) circular for a Cajun red beans and rice using smoked pork shanks. Given my dad’s love affair with all things pork, he couldn’t wait to make it. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted....

High-heat baking enhances the okra’s taste, makes it wonderfully creamy, and removes the slimy texture typical of this vegetable. Okra is one of those vegetables that people either really love or really dislike. I happen to love it - I find it incredibly flavorful and enjoy its unique taste. A common objection to this vegetable is its sliminess, but high-heat roasting takes care of that. Baking okra in the oven is one of the simplest ways to cook this wonderful vegetable, and it’s just as tasty as more elaborate cooking methods....

But this kale and walnut pesto that I served with rotini pasta is bright green. It’s almost comically green and my kids thought it was hilarious to eat something SO green. Little did they know that it was actually HEALTHY. Like, ridiculously healthy. This meal comes together really quickly and the only cooking you must do is the pasta! Serve it by itself, with a side salad, or with lemon pepper chicken (my Dad Add)....

Here’s what to know. At What Temperature is Pork Done? Here are the current USDA recommendations: Pork chops, pork loin, and pork tenderloin: Cook to 145° F (63° C), then rest 3 minutes. Ground pork: Cook to 160° F (71° C). Grinding pork exposes more surface area to bacteria, so it needs to be cooked to a higher temperature than other cuts of pork. Keep in mind that pork cuts like pork shoulder and ribs have a much better texture and flavor when cooked to 180-195° F....