How to Cook Pork
- How to Cook Pork
BUYING PORK
What kind of pork should you buy? Well, that depends how you want to cook it. Smaller and leaner cuts like chops and boneless loins cook quickly, but offer less flavor than a bone-in Boston butt or spareribs. The "primal" cuts indicate which part of the pig the meat came from -- shoulder, loin, side and leg. The retail cuts names indicate the name of the smaller cut from the primal cut, and include rib chops, sirloin roasts, picnic roasts, etc.
Pork is not graded in the same way that beef is. In fact, the only two categories are "acceptable" and "utility," and if it's not "acceptable," you won't find it in your store. Just look for pork with a small amount of fat on the outside, a decent degree of firmness, a greyish-pink color, and, ifyou're seeking maximum pork flavor, a decent degree of marbling. - How to Cook Pork
HANDLING & STORING PORK
Fresh packaged cuts of pork can keep in the fridge for 2-4 days. If you're not going to use it before that, wrap it tightly and keep it in the freezer for up to 6 months. Ground pork is good for 1-2 days in the fridge and 3 months wrapped in the freezer. Ham loses flavor and texture in the freezer, so plan accordingly. Check packaged bacon's freshness date. It can stay frozen for up to a month.
If pork, cooked or uncooked, has been left out at temperaturesbetween 40 and 140 degrees for more than 2 hours, toss it. It might look and smell fine, but pathogenic bacteria aren't your pals.
It's not necessary to rinse pork before using it, as any outside bacterial will be killed by cooking -- which entailsaminimum internal temperature of 160 degrees, or 170 for well-done.- Browse All Pork Recipes
- How to Cook Pork
HAM
Why is ham pink if pork is a white meat? Well, first of all, despite the popular ad campaign, the USDA recognizes pork as a red meat, rather than a white. Certain cuts, such as boneless tenderloin, are as lean as poultry, but the meat still contains the protein myoglobulin, which holds oxygen in muscle. The amount of myoglobulin determines the meat's color, and pork falls on the "red" side. It does, however, lose color during cooking. Ham gets its signature pink tint from the same curing and smoking process that endows it with its luscious flavor.
Ham can be dry (rubbed with spices and often called "country-style") or wet (brined) cured, and are a cut from the back leg, Because the leg gets so much exercise, ham is a relatively lean cut.
Hams can be found either boneless, for easy slicing, or bone-in whole or as a butt or shank half.
Some cultures' cuisines include specific curing techniques to create specialty hams such as Prosciutto, Capicolla, Serrano, Westphalian, Black Forest, Iberico and Bayonne. - How to Cook Pork
PORK CHOPS
Pork chops are cut from the loin and are named loin, rib, sirloin, top loin or blade chops depending from which part of the loin they came. They can be bought boneless or bone-in, generally in thicknesses ranging from 1/2 to 2 inches.
Because pork chops are a leaner cut, they can often benefit from brining (read our guide here) to retain maximum moisture.
The 1 1/4 inch top loin chop has been nicknamed "America's Cut."
Base cooking time on the thickness of the chops. They're great grilled, broiled (8-10 minutes for broiling or grilling a 3/4 inch, 12-16 for a thicker one), braised (8-15 minutes up to 1 inch, longer for thicker cuts), or sauteed (7-8 minutes). - How to Cook Pork
RIBS
Spareribs come from the belly of the hog and impart a luscious pork flavor, due to their fat content, but are less meat-laden than leaner back chops. Either cut is delicious roasted or grilled, and can be seasoned with a dry spice rub, or based with sauce or steeped in a marinade.
In colonial days, wealthy landowners were said to live "high on the hog," as they could afford the topmost, more desirable leaner cuts like the back ribs, while the common folks made do with the lower portions and extremities. If only they'd known the flavor they were missing...
Back ribs are called "baby" because they're smaller than those from the belly. - How to Cook Pork
SLOW-COOKED & PULLED PORK
Bone-in cuts like pork shoulder are ideal for slow cooking, as the collagen is given time to soften and make for incredible tender, sumptuous meat. The lower part of the shoulder is often called the "arm picnic" cut (the hock is often smoked and used to provide rich flavor to soups and stews), and the uppermost is the "Boston blade" or "Boston butt." This cut tends to be inexpensive, and is excellent slow-roasted, braised, barbecued, or cut up for stew. It alsomakes exquisite pulled pork.
Place a whole or half shoulder in your slow cooker with a few slices of onions, a dash of Worcestershire sauce, and enough liquid to cover it about 3/4 of the way up. The liquid can be water, but it's extra-yummy with acouple of beers, some wine, stock, or a bit of fruit juice poured in. Set it tocook on "high" for 5-7 hours, lift it out of the liquid, shred the meat with a fork, and season with your favorite sauce. - How to Cook Pork
ROASTED PORK
Various cuts of pork take well to roasting. A pork "roast" simply refers to a larger cut, so for clarity's sake here, we're just talking about the cooking technique.
Bone-in rib roasts, racks and crowns contain fat and bones that allow meat to retain moisture during cooking, and tenderloins and loin roasts, which are leaner cuts, tend to benefit from time in a brining solution. (Read our brining guide here.)
Roast pork cuts uncovered in a shallow pan at 350 degrees, to an internal temperature reading of 160. For loin roasts (bone-in or boneless), crown roasts and legs, estimate 20 of minutes cooking time per pound. Shoulders take 30 minutes per pound. Tenderloins take 425-450 degree heat for 20-30 minutes (whole, not per pound), and ribs take 1 1/2 to 2 hours.
Marinate as frequently as desired. Just make sure to discard any unused liquid that's come into contactwith the pork at any time. - How to Cook Pork
PORK CUTLETS & MEDALLIONS
Pork medallions are simply slices from a tenderloin, and they're excellent braised (cooked over low heat with a small amount of liquid in a covered pan for 8-10 minutes for a 1/2 - 3/4 inch cut) or sauteed (1/4- 1/2 inch cuts take 4-8 minutes at medium heat in liquid in an uncovered pan).
Cutlets are thinly-sliced cuts taken from the sirloin end of the tenderloin, from the leg, or from a cross-section of the tenderloin. Since they're cut so thinly, theycook quickly, and are great grilled (use a brine or marinade), or sauteed for 3-4 minutes. - How to Cook Pork
SAUSAGE
How do we love sausage? Let us count the ways -- pan-fried, boiled in beer, grilled, stewed, in gumbo and jambalaya, with peppers, on a biscuit, in gravy, as andouille, chorizo, bratwurst, hot and sweet Italian... We could go on, but we'll just note that sausage is seasoned ground pork, often enclosed in a casing, and comes from various cuts, including the shoulder butt and the loin. Sausage can be cured, fresh, or smoked, and making it at home is easier than you might think. - How to Cook Pork
PORK TENDERLOIN
So what exactly is this oft-fabled tenderloin? It's a tender, if somewhat less flavorful cut from the full pork loin, and is generally as lean as chicken breast. The cut is from the inner rib bones of the sirloin end, and the whole thing (usually 3/4 - 1 1/2 pounds) can be quickly grilled or roasted (use a marinade or brine to ensure moisture and flavor), or cut up to make kebabs and medallions. Roast a whole tenderloin for 20-30 minutes at 425 - 450 degrees, broil it 4 inches from the heat source or direct-grill for 15-25 minutes . Keep a close eye so it doesn't overcook and dry out.
Parts of the tenderloin are smoked to make Canadian bacon.- Anthony Bourdain's Roti de Porc au Lait Recipe
- Tuscan Pork Loin Recipe
- Pork Tenderloin Diane Recipe
- Honey Glazed Pork Loin with Chunky Applesauce Recipe
- Killer Pork Loin Marinade Recipe
- Dijon Pork Loin Recipe
- Porcini Pork Tenderloin Recipe
- Browse All Pork Tenderloin Recipes
- Browse All Pork Recipes
- Upload Your Own Recipe
How to Cook Winter Vegetables
- How to Cook Winter Vegetables
WINTER HARVEST
The single-digit temps and scaled back sunlight might make you think the produce aisles are a bust in the winter months, but instead, they're boasting a bumper crop of hearty, healthy cold weather lovin' veggies. We've got a bounty of recipes, tips and tricks for cooking kale, squash, bok choy, root vegetables, avocados, and a whole lot more. Read on... - How to Cook Winter Vegetables
POTATOES & SWEET POTATOES
Mash 'em, roast 'em, puree 'em into soup -- potatoes are one of the most versatile ingredients on the menu. Just make sure that if you're boiling them, you start with cold water that's then heated up. If they're tossed into a bubbling pot, the outer parts will cook much faster then the insides.
400 F for 30 minutes should suffice for perfect baked potatoes. If you like a softer-skinned spud, slather it in butter or bacon grease and wrap it in foil. - How to Cook Winter Vegetables
CHESTNUTS
First things first -- don't eat 'em raw! They're almost impossible to peel, and the high levels of tannic acid can incite a nasty tummy ache. Instead, make a horizontal or X-shaped slash on the flat side of the chestnut and either boil or roast them.
To boil for a recipe that will continue to cook them, cover the chestnuts with cold water, bring it to a boil, and let the chestnuts simmer for three minutes. Take the pot off the heat, but leave the chestnuts in the water until you're ready to peel them with a sharp knife. Keep the chestnuts in for 15-25 minutes if you're planning to mash them.
To roast chestnuts, make the cuts as described above (otherwise, they can actually explode!), and place in a baking sheet in a 400F over for 15-20 minutes. Stir occasionally and serve hot.
Store fresh chestnuts in a paper bag in the refrigerator and use soon after purchase.- Braised Red Cabbage with Chestnuts
- Chestnut Stuffing
- Parsnip Soup with Chestnuts & Truffle Oil
- Browse All Chestnut Recipes
- Upload Your Own Recipe
Photo: Victoria Pearson, jupiterimages - How to Cook Winter Vegetables
SQUASH
Smaller squash can be served right in the shell. Cut an acorn squash in half, remove seeds, and bake in a 375 F oven for 30 minutes. Mash a pat of butter and a little bit of brown sugar into the flesh with a fork and serve.
Separate removed seeds from the pulp, toss with olive il and salt, and roast on a baking sheet in a 250 F oven until they're lightly browned. They're great as a snack or tossed into a salad.
Cut a squash in half, prick the flesh all over with a fork, and rub with oil. Roast it in a pan at 425 F until the insides are soft and outside is lightly charred. Scoop out the insides and mash with butter, salt and cream for a satisfying side dish, or puree with stock for a hearty soup. - How to Cook Winter Vegetables
SNOW PEAS
Remove strings from snow peas by breaking off their stem and pulling along the length of the shell. Some have strings only on one side, and others on both.
Blanch snow peas in boiling water for 30 seconds, and toss theminto cold water immediately to preserve their vibrant green color.
Snow peas are best if eaten immediately, but can be kept in a perforated plastic bag in the fridge for up to three days. - How to Cook Winter Vegetables
RADISHES
To enhance the color of red radishes, add a little bit of lemon juice to the cooking liquid. Boil water and simmer whole or sliced radishes until just tender, or stem for 5-15 minutes.
One of the simplest, most delicious radish preparations is to slice them into coins, toss with salt and olive oil, and bake on a sheet at 425 F for 30-45 minutes until lightly browned and tender.
Any method of cooking will tame the pungency of the raw state. But, if you like the peppery bite, just slather uncooked slices with butter and a light sprinkle of kosher salt and munch away. - How to Cook Winter Vegetables
KALE
A light dose of frost can actually improve the flavor of kale, making it just a little sweeter -- and the perfect winter green. It's packed with antioxidants, folic acid and Vitamins A, B6 and C and can stand in for spinach in manyrecipes or be used raw in salads.
Select the youngest, freshest-looking kale you can find (it's less bitter), and steer clear of mottled or yellowed leaves. It'll keep in the fridge for about 3 days, but use it as soon asyou can after buying.
Rip the leaves into bite sized pieces and boil in 2:1 ratio of water and vinegar until they turn bright green. Drain and serve. It's also great saut?ed in wine or stock with a little bit of chopped garlic or vinegar. - How to Cook Winter Vegetables
WINTER LETTUCES
With the lettuce growing season extended by the use of cold frames, there's no need to scrape by on pallid supermarket iceberg. Varieties like romaine, watercress, arugula, Bibb (a.k.a. Boston or Butterhead), and lamb's lettuce are not only dark-leafed and delicious -- they're also vitamin-packed and full of nutritional goodness like iron, calcium and potassium. - How to Cook Winter Vegetables
CAULIFLOWER
For longer storage (up to two weeks) keep cauliflower in the fridge with the leaves still on. Removing them greatly reduces the window of freshness.
Add a tablespoon or milk of lemon juice to cooking water for whitercauliflower, and don't use an aluminum or iron pot, as your veggies will take on a yellow tint. Iron pots will turn it brown or blue-green. - How to Cook Winter Vegetables
BROCCOLI
Raw broccoli requires good air circulation, so if you can't consume it right away, mist the heads with water, wrap loosely with paper towels, and store in the fridge in a perforated plastic bag for up to three days.
Over-cooking broccoli robs it of its flavor, nutrients and color. Steam or stir-fry it until just tender, or, if it must be boiled, cook just to the point of tenderness, and then plunge into cold water to preserve the vibrant color.
Cut stalks and florets into similarly sized pieces to ensure uniform cooking times.
How to Cook Fish
- How to Cook Fish
GET THE DISH ON FISH
Prepping fish isn't as tricky as many people think, and it's pretty darned versatile, healthy and delicious to boot. We'll help you get hooked on cooking with seafood -- from poaching and frying to handling and buying. - How to Cook Fish
BUYING
- If you're lucky enough to have a fishmonger nearby, make their acquaintance! They'll steer you to the best catch of the day, and recommend the best way to cook it for maximum flavor.
- If you're in the market for whole fish, keep your eyes peeled for ones that look like they've been plucked right from the water -- glistening fins, un-clouded eyes and all.
- Whether it's whole or sliced into steaks or filets, if it smells "fishy", toss it back.
- If your catch is frozen, make sure that there's no ice crystal build-up on the inside of the plastic wrap, and that there's no discoloration on the skin.
- Look for fridge and ice table temps of 34-36 degrees F. If it's being kept north of that, cut bait and run!
- How to Cook Fish
STORING
- If you're not cooking up that whole fish the second you get home, wash it thoroughly, pat it dry, wrap it in wax paper, and store in a sealed container at 34-36 degrees F. until it's time to hit the heat.
- Freezing your catch? For whole fish, wash it and place it on a tray in the freezer. Once that coat has solidified, dip it in ice water and return to the freezer. Repeat until a glaze has built up, and then wrap in wax paper or plastic and store in a freezer-safe bag. Smaller fish can be frozen into a block, wrapped, and bag-sealed. Separate individual fish or filets with wax paper.
- Store at 0 degrees F. and use lean fish within 6 months, medium-fatty fish within 4 months, and fatty fish within 2 months.
- How to Cook Fish
HANDLING
- Never thaw frozen fish at room temperature. Leave it in a 34-36 degrees F. fridge overnight, in cold water for 1-2 hours, or on the defrost setting of a microwave.
- Thawing filets in milk can zap the "frozen" taste and make them seem even fresher.
- Once frozen fish has been thawed, never re-freeze it. Use it right away or lose it.
- If you're going to be frying, grilling, broiling or microwaving fish, thaw it thoroughly to prevent spattering and uneven cooking. Methods like steaming and poaching don't require a pre-thaw, and if the fish is to be cubed or cut into strips, a partial thaw allows for an ideal cutting consistency.
- How to Cook Fish
BAKING
- Use a pre-heated oven, and make several shallow cuts into the fish's flesh to allow oil or butter to permeate and keep it moist. Herb-infused oils can add extra, luscious flavor, all the way through.
- If the ends are substantially thinner than the thickest part of the fish, tuck them under so they don't over-crisp. Try to use similarly-sized cuts to allow for even cooking, or stagger their start times so every piece heats evenly.
- A good rule of thumb is 10 minutes of cooking for every inch of thickness, measured at the thickest part of the fish.
- Fish turns opaque and flakes easily with a fork when it's ready to eat. Still, always better safe than sorry -- look for a reading of 145 degrees F. at the center of the thickest part.
- Let cooked fish stand for 3-4 minutes before serving it so heat and juices have time to redistribute.
- How to Cook Fish
GRILLING
- If you find yourself fond of fish, a grilling basket is a great investment. If you don't have one, always make sure to keep the grill grate well oiled and prevent the fish from sticking.
- Prolonged heat makes fish dry out, so if possible, stick to cuts around 1 inch thick, and keep the temperature high.
- If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
- Little bones can be tricky to avoid,so if you're cooking a while fish, place it skin side down with the bones intact. When the fish starts to cook, the flesh should curl away from the bones. Once it's off the grill and slightly cooled, slide a fork along inside to lift them out easily.
- How to Cook Fish
FRYING
- Use a heavy pan for frying fish -- ideally one that's cast iron and seasoned, with high sides to minimizes spattering.
- Fish can be brushed with oil, rather than immersed, but either way, it's best to use 1/8 inch of aflavorful fat with a high smoke point -- like butter, lard, light olive oil, or very high quality extra-virgin olive oil.
- All sorts of coatings work well with this method -- from a quick roll in peppered flour, to combos of bread crumbs, cornflakes, crushed crackers and instant mashed potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs, and a roll in your chosen ingredient.
- Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown paper bags to avoid stuck-on paper towel fluff.
- How to Cook Fish
BROILING
- Broiling fish is so very simple, so long as you keep an eye on the time. Just pre-heat the broiler and place oiled fish in a single layer on a well-greased broiler pan 1-2 inches below the element for pieces under 1 inch thick, and 5-6 inches if it's thicker. Baste while cooking, and flip halfway through, unless the piece is less than 1/2 thick -- in which case no flipping is needed.
- As with baking, 10 minutes cooking time per inch of fish thickness is a good rule of thumb, but make allowances for your particular oven and the fattiness of the fish.
- How to Cook Fish
POACHING
- Bouillon, stock, wine, vinegar and herbed, buttered milk all make excellent, flavorful poaching liquids.
- Place the fish in a pan and just barely cover with the cooking liquid. Bring the liquid to a boil and then turn down to simmer with the lid on until the fish is nearly done.
- Remove the fish, and use the leftover liquid as the base of a quick sauce, thickened with butter and flour, and poured over the fish.
- Enjoy the fish hot, or chill it and flakeinto salads and casseroles.
- How to Cook Fish
FISH STEAKS
- Marinate fish steaks for 6-12 hours in plastic, zippable bags, and use leftover liquid as a basting liquid while cooking.
- Wrap fish steaks, butter, marinade and vegetables in aluminum foil and place in a 450 degree over to steam until the fish easily flakes.
- Fish steaks are cut from the tail end, and cutlets are sliced from the center.
- Explore Marinade Recipes
Soul Food Recipes
- Soul Food Recipes
What's the essence of a true soul food feast? Well, everyone and their mama (and especially their mama!) has their own opinion, but we just love the honest, down-home dishes that have been passed along through the generations. Soul food is rooted in the cooking done by poor folks making the most of meager ingredients, and it's since flourished into a cuisine that's both vibrant and soothing, humble and grand, and above all, soul-satisfying. We're sharing our favorite versions of collards, dumplings, chitterlings, red velvet cake and plenty of other family classics, and we'd be much obliged if you'd do the same.
Upload Your Own Recipes - Soul Food Recipes
We're totally souled on...
SMOTHERED CHICKEN & CHOPS
A sea of savory gravy makes a sumptuous flavor bath for chicken and pork alike.
Photo credit: Paul Poplis, jupiterimages - Soul Food Recipes
We're totally souled on...
OXTAIL SOUP & STEW
From this humble cut comes just the most tender, succulent meat imaginable. Simmered for hours, the bones just slump to jelly, making for incredibly enticing soups and stews.
Photo credit: Paul Poplis, jupiterimages - Soul Food Recipes
We're totally souled on...
BBQ RIBS
Stack up extra napkins when you're serving these finger-lickin' luscious ribs, cooked 'til the meat's just flopping off the bone. - Soul Food Recipes
We're totally souled on...
COLLARD GREENS
What's the best part of cooking up a mess o' greens -- the heady scent of long-simmering hamhocks, or lapping up the pot likker after?- Kickin' Collard Greens
- Tasty Collard Greens
- Smothered Pork Chops & Collard Greens
- Skate BBQ&Collard Greens
- Upload Your Own Recipe
Photo credit: Paul Poplis, jupiterimages - Soul Food Recipes
We're totally souled on...
BEANS & RICE
Hearty, humble beans and rice are the backbone of this Creole staple. Keep extra hot sauce on hand so guests can season accordingly. - Soul Food Recipes
We're totally souled on...
FRIED CATFISH
Fried fish is extra delish with a smear of homemade tartar sauce or a crunchy, nutty coating. Thaw frozen fillets in milk to bring back a just-caught flavor.- Cornmeal Crusted Catfish Goujenettes
- Will's Spicy New Orleans Catfish Fries
- Cajun Pecan-Crusted Catfish
- Browse All Catfish Recipes
- Upload Your Own Recipe
Photo credit: Ben Fink, jupiterimages - Soul Food Recipes
We're totally souled on...
OKRA
Pity the Northern folks who don't know from okra, or turn up their noses at the texture. They're missing out on one of nature's tastiest treats -- or they've just never had it cooked right. - Soul Food Recipes
We're totally souled on...
SHRIMP
Soul food doesn't skimp on the shrimp. Peel & pop 'em or stir 'em into savory stews or creamy grits. - Soul Food Recipes
We're totally souled on...
BLACK-EYED PEAS
Some folks eat 'em for luck in the new year. We just think they're awfully tasty.
Peanut Butter Taste Test
- Peanut Butter Taste Test
We get a little bit nutty when it comes to PB, so it just made sense to try to find the very best. Our panel of peanut butter fans spread, sampled and analyzed nearly three dozen jars of creamy, crunchy, processed, organic, plain, flavored, supermarket and specialty brands to find a handful of serious standouts -- as well a few that made us regret having shelled out for 'em.
Ultimate fighter Chuck Liddell isn't afraid of a little peanut butter smackdown. See what he had to say about Smuckers, Skippy, and some fancy-schmancy white chocolate stuff.
Love organic and natural peanut butter, but fear the sloppy stirring process? You need a peanut butter crank!
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
PETER PAN
Style: Crunchy 18 oz
Cal./Fat/Fiber/Sugar: 190 / 16g / 3g / 3g
Taste (1-5): 4
Mouth feel (1-5): 4.5
Spreadability (1-5): 4.5
Over-all appeal (1-5): 4.5
Our panel says:"Good aftertaste." "Love the texture and consistency, I just wish it were sweeter." "Exactly what you remember from childhood."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
WILD OATS
Style: Organic, crunchy, roasted 16 oz
Cal./Fat/Fiber/Sugar: 190 / 16g / 2g / 2g
Taste (1-5): 3.5
Mouth feel (1-5): 3
Spreadability (1-5): 2
Over-all appeal (1-5): 3.5
Website: wildoats.com
Our panel says: "Very sticky." "Love the crunch! Needs a little salt." "Great PB! Almost too crunchy.""Perfect flavor." "Leaves your mouth dry."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
YUM NATURE
Style: Smooth, all-natural 18 oz
Cal./Fat/Fiber/Sugar: 190 / 15g / 2g / 2g
Taste (1-5): 1
Mouth feel (1-5): 2
Spreadability (1-5): 2
Over-all appeal (1-5): 2
Our panel says: "Oily, but thick in the mouth. Taste is subtle, but the oil is too strong." "The angry squirrel on the jar has made me afraid to rate this one. I am certain the squirrel would rob you for your nuts." (Note: When we gave away all the jars at the end of tasting, this was the only one that no one would touch.)
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
TRADER JOE'S
Style: Crunchy, salted 16 oz
Cal./Fat/Fiber/Sugar: 200 / 15g / 2g / 2g
Taste (1-5): 3
Mouth feel (1-5): 3.5
Spreadability (1-5): 3.5
Over-all appeal (1-5): 3
Website: traderjoes.com
Our panel says: "Nice crunch!" "Salty -- not typical sweet taste." "Tastes like ballpark peanuts." "Great crunch factor, but thin, and not sweet enough."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
TRADER JOE'S
Style: Creamy, organic, Valencia unsalted 16 oz
Cal./Fat/Fiber/Sugar: 210 / 17g / 3g / 2g
Taste (1-5): 2.5
Mouth feel (1-5): 2
Spreadability (1-5): 4
Over-all appeal (1-5): 2
Website: traderjoes.com
Our panel says: "Very obviously unsalted. Boring." "Tastes like an unsalted, roasted peanut." "Too oily at room temperature. Probably good refrigerated."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
SOY WONDER
Style: Crunchy, nut-free, gluten-free, soy-nut butter 16 oz
Cal./Fat/Fiber/Sugar: 170 / 11g / 3g / 4g
Taste (1-5): 3
Mouth feel (1-5): 4.5
Spreadability (1-5): 3.5
Over-all appeal (1-5): 4
Website: treeoflife.com
Our panel says: "Great taste. A healthy alternative got people with peanut allergies." "Not ideal, but interesting." "Good distribution of crunch." "Different, but okay."
Photo credit:Rachel Been, AOL - Peanut Butter Taste Test
SMUCKERS NATURAL
Style: Creamy, no salt added 12 oz
Cal./Fat/Fiber/Sugar: 210 / 16g / 2g / 1g
Taste (1-5): 2
Mouth feel (1-5): 2
Spreadability (1-5): 2
Over-all appeal (1-5): 2
Our panel says: "Needs salt." "Too smooth and runny."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
SMUCKER'S ORGANIC
Style: Creamy, organic 16 oz
Cal./Fat/Fiber/Sugar: 210 / 16g / 2g / 1g
Taste (1-5): 4
Mouth feel (1-5): 4
Spreadability (1-5): 4.5
Over-all appeal (1-5): 4
Ourpanel says: "Very natural and hearty." "Super-smooth, not too sweet." "Tastes a little burnt."
Photo credit: Rachel Been, AOL - Peanut Butter Taste Test
PEANUT BUTTER & Co.
Style: Creamy White Chocolate Wonderful gluten-free, vegan, and certified kosher pareve 16 oz
Cal./Fat/Fiber/Sugar: 180 / 14g / 1g / 7g
Taste (1-5): 3.5
Mouth feel (1-5): 2.5
Spreadability (1-5): 4
Over-all appeal (1-5): 3
Website: ilovepeanutbutter.com
Our panel says: "A little sweet. Tastes good." "Texture and taste are good, but it doesn't really taste like white chocolate." "Not enough flavor. Flat." "Ew."
Photo credit: Rachel Been, AOL
Weird Household Uses for Food
- Weird Household Uses for Food
PEANUT BUTTER
We were so inspired by the peanut butter carpet cleaning tip* and the bonanza of baking soda uses, that we went digging through our kitchens to seek out other tasty multi-taskers. Read on to find out how milk and vinegar nix stains, butter can save your precious baubles, and corn starch gets you and your kids out of knotty problems.
* The Peanut Butter Tip: To get gum out of a carpet, scrape up what you can, using an ice cub to stiffen it if necessary. Then rub a small glob of peanut butter into the fibers, and wipe up the whole mess with a cloth. To get rid of any left-behind PB, just dab it up with a mixture of 1 tsp of dishwashing liquid in 1 cup of lukewarm water. (Thanks to DIY Life for the tip!)
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
PEPPER
Everyone knows Clorox's catchy ditty about keeping clothes bright, but all you need is pepper. Add a teaspoon of pepper to the wash before you add in your clothes and it will keep the colors from fading.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
WHITE VINEGAR
Deodorant stains can ruin a perfectly good shirt. Save your whites by spraying white vinegar (no need to mix with water) onto the underarm areas. Then you can wash per usual.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
SUGAR
At your next BBQ don't spend money on anti-pest candles that never work. Simmer 2 cups of milk, a 1/4 pound of sugar and 2 oz. of ground black pepper for 10 minutes, stirring occasionally. Pour the mixture into bowls and put them where the flies will be attracted to them and then drown. You can also place around the house. No more buzzzzzing at the windows.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
SODA
Next time your drain is clogged and you don't have time to run to the store for some Drain-O just look in your fridge! A 2-liter bottle of soda will do the trick. Just pour it down to clobber the clog.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
SHORTENING
For a natural solution to diaper rash, try coating the area with a thin layer of shortening. It will act as a moisturizer.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
SALT
Grease stains can be a huge pain when it comes to doing laundry. Before you wash, work a generous amount of table salt into the stain and then launder as usual.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
POTATOES
Too much to drink last night and now you have puffy eyes? Apply a thin slice of cold potato to your eyes and leave on for five minutes. Then splash with cool water, put on your makeup (or just some moisturizer -- this means you, too, guys!) and head to work!
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
ORANGES
Don't you hate it when you have to start a fire and little bits of newspaper are flying everywhere? Next time, air-dry orange peels, which contain flammable oils that burn longer, and use those instead of the paper. The delicious smell is a bonus.
Got a tip on a multi-tasking food? Share it in the blog. - Weird Household Uses for Food
OLIVE OIL
Does it seem like nothing is working for your bad skin? Use 4 tablespoons of salt and 3 tablespoons of olive oil to create a paste. Leave it on your face for 2 minutes and rinse with warm water. Then wash your face as normal. Use every day for a week and then cut back to 3 days a week and you should notice an improvement.
Got a tip on a multi-tasking food? Share it in the blog.
Servers Strike Back
- Servers Strike Back
Just a little while back, we ran an article cataloguing customer pet peeves about restaurants, and invited the discussion to carry on into our blog comments. Turns out that folks in the restaurant industry have just as many things to say 'bout the way their beloved customers behave...
- Servers Strike Back
DON'T TALK DOWN TO ME
Quote: "I hate when customers speak down to me like I am a teenager/20-something because I look young. I am 30 years old, and have been serving food for 20 years."
"For those of you who think servers are stupid, ignorant, or somehow below you in class or social standing, etc., let me just say that I am far classier than most people I served. Most of the people I worked with were extremely classy individuals as well. Money does not equal class."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
PLEASE DON'T CAMP OUT
Quote: "When it's closing time, please GET OUT. How would you like it if someone came to your office five minutes before you closed and kept you there an extra two hours?"
"Remember that every minute you occupy one of our tables is affecting our income for the night. If you sit for two additional hours chatting after settling up and drinking water, consider compensating us for that time, especially since most good servers will continue to check up on you and refill those sodas and waters. If you buy drinks at the bar and then move to our tables and just sit talking, remember that table represents our livelihood. The longer you sit not tipping us, the less our hourly rate comes out to at the end of the night. Many servers only get between two and five tables to earn off during a shift. If they lose one for a couple of hours to "campers", as we call them, it can make a big impact at the end of the shift."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
WE DON'T LIKE RECITING THE SPECIALS, BUT...
Quote: "We used to have our specials typed up on a separate piece of paper that was on the table when the guests sat. 95% of the time, the guests did not see it, or did not care to read it.It is well known that a guest will be more interested in ordering a special when they hear it from the servers mouth."
"Do you REALLY think I want to stand there and recite 10 specials to you, only to have you say "What was the third thing you said?"
"No one pays attention to special boards."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
IF YOU CAN'T TIP, DON'T EAT OUT
Quote: "Oh and here's a little tip for those of you who don't know: we don't just want tips for our pocket, we want 'em for the food that Uncle Sam taxes US to feed you. That's right, I get taxed for what I sell. So if you order a huge meal, and then sheepishly tell me that you're sorry but you just don't have enough for a tip, I may smile and say, "That's ok, just get me next time." (Which is exactly what I do.) But inside I'm thanking you for giving me the privilage of paying for part of your meal, and for working for you for free. I'm sure my kids will too."
"Does anyone realize what a waitress/waiter gets paid an HOUR!?!? I work in a restaurant that is like Eat n Park. Make ALMOST $3.00 an hour for wages, but HAVE to pay TAXES on $4.35 an hour! If I do not "bust my butt" and try to get AT LEAST 15% TIP from a table, I am LOSING money!"
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
JUST TREAT ME LIKE A PERSON
Quote: "I think that a lot of people might really be ashamed of themselves if they could witness their own behavior. for some reason, it has become socially acceptable to treat waitstaff like indentured servants. People should just stop, take away all the tangents and remember that they are dealing with a PERSON, with feelings. It truly is amazing to see how people act, especially when they don't realize they are being watched (or worse yet, when they knowthey have an audience)."
"People seem to totally forget themselves. I have an aunt who is a pretty cool person, until she walks into a restaurant. Is there a sub-culture that gets some secret, subconscious thrill from being able to put themselves on apedastal above another person, just because that person is literally depending on YOU for their very livelihood? Some of the behaviors I have witnessed from restaurant guests is reprehensible, and if some people would stop to chill out and listen to themselves for a minute, they might truly be ashamed."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
TAPPED OUT
Quote: "Just so you know, the bottled water service is not meant to rip the money out of your wallets, but a precaution we must take because believe it or not, there ARE people out there who refuse to drink tap water."
"I live in Georgia, and since we are in a drought, it is required by law that I offer you bottled water!"
" As a server I am required -- REQUIRED! -- to ask you if you would prefer bottled or tap water, or I will lose my job. Why? Because some bozos atthe head office ran a report that says the customer will purchase bottled water 75% of the time when I offer it. We all should know that companies are about making money -- which the mark-up on bottled water obviously does."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
UP-SELLING IS MANDATORY
Quote: "I'll let you in on a little secret -- we have meetings on up-selling and suggestive selling, and yes we have to go and listen to someone explain the importance of upselling for 2 hours at the butt crack of dawn on a Saturday. Sounds fun doesn't it?"
"All of the restaurants I have ever worked in require the servers to not only up-sell (for example, from tap to bottled water) but also require that they offer specific appetizers, desserts, and alcoholicbeverages. And the consequences for not doing these things can be anything from getting a "bad" section to being fired."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
I'M BEING WATCHED
Quote: "At our restaurant (and most other high end major restaurants) we have what we call a shopper. This person basically grades us on our job, without us knowing, and we have to hit several key points. For example, if a couple of people at a table ask for the same glass of wine, we must offer a bottle. And we must tell you about a feature that is off the menu. We must offer cracked pepper. If we do not do this, we are reprimanded and maybe even have some good shifts taken away until you can prove that you are a quality server.
"Anybody can be a secret shopper. If these aren't met the server can be fired on the first offense. think about that next time you think the server might be helping too much. They are not just trying to make more money they also trying to save their job."
Wanna tip us off to your pet peeve? Sound off on our blog. - Servers Strike Back
PLEASE WATCH YOUR KIDS
Quote: "We would not need to use the sweepers or brooms on the floors, if you and your kids did not act like pigs, throwing everything on the floor, just because you don't have to clean it up!"
"We get tiredof people that allow their kids to throw food everywhere and behave like little animals simply because they don't have to clean it all up (for that big two dollar tip no less)."
"I clean up after kids that are monsters (even puke!). How can you takethem out and let them act like that?"
Please do not let your children run around the restaurant. It's dangerous. Waitresses come by with big heavy trays filled with hot food, and she can't always see a small child.
Wanna tip us off to your pet peeve? Sound off on our blog.
Annoying Restaurant Trends
- Annoying Restaurant Trends
We Could Do Without...
Hey, we're pretty easy customers to please. We don't get wacky with special order demands, and always tip pretty darned well. Still, we can't help wishing a few restaurants trends were permanently off the menu. Read on for our thoughts on daily specials, bottled water and the ubiquity of freshly ground black pepper. - Annoying Restaurant Trends
We Could Do Without...
Recitation of the Specials
Would it really be so hard to print it out or write it on a board? That way we'd actually remember if the beet 'n chive compote came with the lamb or the duck, and wouldn't have to feel like such a stingy nincompoop for asking the server to say the price out loud.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
I'm Sorry, We Just Sold the Last One
Yet you taunted us with the five-minute description just now?
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
Bottled Water Up-selling
Putting aside the negative environmental impact of all that excess glass & plastic, are restaurateurs implying that the H20 they're using to cleanse the veggies and cook the pasta issomehow sub-palatable, or are they just trying to dunk the customer? We'd rather splash our cash on desserts and apps than pour it out on something that should just flow freely from the tap.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
Up-selling In General
While we're certainly sympathetic to waitstaff who, due to the untenable circumstance of sub-minimum wage base pay, rely on percentage-based tips, but really -- if we wanted to start with an appetizer, we would have ordered one.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
Listing the Birthplace of Every Ingredient
"Organic Peruvian Tangelo Seared Aged Newark Wildebeest on a Bed of Wilted Gowanus Farms Pre-Natal Endive"
We're loco for locavorism and super-psychedfor sustainable organic farming, but it doesn't taste any better just 'cause we know the name of our tenderloin's first cousin and where it went to summer camp.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
The 'Tini Suffix
Flirtini. Chocotini. PB&Jtini. Just 'cause it's in the V-shaped glass does not a martini make it. Certainly we're huge fans of the mixological madmen shaking up Lavender Wonderbread Fizzes and Cranberry Clorox Collinses at our favorite gastro-boites, but if there's anything other than gin*, vermouth and an olive or a twistin the glass, it may be a drink, or even a cocktail, but it ain't a 'Tini. (We blame Sex and the City, but that's a whole 'nother story.)
*Vodka martinis are vodka martinis. A plain ol' martini is gin-based. Harrumph. Argue in our Drinks Blog
Got a restaurant gripe? Sound off inour blog comments.
Image Credit: Bill Brady Studio212 Photography - Annoying Restaurant Trends
We Could Do Without...
Would You Like Freshly Ground Black Pepper On That?
No. No we wouldn't. And you're scaring us with that Louisville Slugger of a spice grinder.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
Trios & Duos
"Heirloom Pork Prepared Two Ways with a Roulette of Seasonal Carrots"
Is the chef hedging his bets? Did he or she run short of some critical ingredient and have to go halvsies? Oneof the bunch is bound to outshine the other, making you wish you'd gotten a stab at a full-sized portion of that instead.
Got a restaurant gripe? Sound off in our blog comments. - Annoying Restaurant Trends
We Could Do Without...
Over-pouring
Attentive service is certainly something to be celebrated, but the slow 'n steady sippers among us are kinda getting corked when we're sharing a bottle of wine with someone who's quicker on the chug than us. If our servers would just give us a chance to catch up instead of topping off after every couple of sips, the whole party might stand a chance of staying sober through dessert.
Got a restaurant gripe? Sound off in our blog comments.
Top 11 American Restaurants
- Top 11 American Restaurants
AND THE WINNERS ARE...
Want to get your gourmet grub on in '08? Reviewers for the Zagat 2008 America's Top Restaurants Dining Journal awarded these eleven eateries 29 out of 30 possible points on a scale covering food, decor, cost and service. Consider this your itinerary for the cross-country culinary adventure of a lifetime.
Photo Credit: Paul Johnson - Top 11 American Restaurants
BACCHANALIA
Cuisine: Contemporary American
Chef: Anne Quatrano and Clifford Harrison
Price Range: $50 and over
1198 Howell Mill Rd NW # 100
Atlanta, GA
(404) 365-0410
starprovisions.com/
Photo Credit: www.thereynoldsgroupinc.com - Top 11 American Restaurants
BARRINGTON'S
Cuisine: Contemporary American
Chef: Bruce Moffett
Price Range: $31-40
7822 Fairview Road
Charlotte, NC
(704) 364-5755
barringtonrestaurant.com - Top 11 American Restaurants
CARLOS'
Cuisine: French
Chef: Ramiro Velasquez
Price Range: $50 and over
429 Temple
Highland Park, IL
(847) 432-0770
carlos-restaurant.com - Top 11 American Restaurants
JEAN-ROBERT AT PIGALL'S
Cuisine: French
Chef: Jean-Robert de Cavel
Price Range: $50 and over
127 W 4th St
Cincinnati, OH
(513) 721-1345
jeanrobertgroup.com/pigalls
Photo Credit: Ken Allen - Top 11 American Restaurants
THOMAS HENKELMANN
Cuisine: French
Chef: Thomas Henkelmann
Price Range: $30 and over
420 Field Point Rd
Greenwich, CT
(203) 869-7500
homesteadinn.com
Photo Credit: Paul Johnson - Top 11 American Restaurants
FRENCH ROOM
Cuisine: Contemporary
Chef: Jason Weaver
Price Range: $40 and over
1321 Commerce St.
Dallas, TX
(214) 742-8200
hoteladolphus.com - Top 11 American Restaurants
SANFORD
Cuisine: Contemporary
Chef: Sanford D'Amato
Price Range: $31-40
1547 N Jackson St
Milwaukee, WI
(414) 276-9608
sanfordrestaurant.com - Top 11 American Restaurants
RESTAURANT NICHOLAS
Cuisine: New American
Chef: Nicholas Harary
Price Range: up to $75
160 State Route 35
Red Bank, NJ
(732) 345-9977
restaurantnicholas.com - Top 11 American Restaurants
GARY DANKO
Cuisine: Contemporary/French
Chef: Gary Danko
Price Range: $75 and over
800 N Point St
San Francisco, CA
(415) 749-2060
garydanko.com
Top 11 Rated Recipes
- Top 11 Rated Recipes
Bacon Wrapped BBQ Shrimp
"We had these at my wedding!! The taste is so smoky, yet it's still delicate...I shall savor it...my new favorite recipe!"
- VelSi2
Get the Bacon Wrapped BBQ Shrimp recipe
Credit: Jim Franco, jupiterimages - Top 11 Rated Recipes
Oreo (TM) Cookie Cake
"Oreo Cookie Cake with a TwistYou can layer this recipe in a child's sand bucket wth a shovel (mixture, cookies, mixture, cookies) and then put a few gummie worms on top and call it either "Dirt Cake" or "Potting Soil"which is what my family does. It makes for a cute presentation of a yummy dessert!"
- Cristina62101
Get the Oreo (TM) Cookie Cake recipe
Credit: All Recipes - Top 11 Rated Recipes
Inside-Out Cheeseburgers
"juicy, juicy, juicy!!!!!
made the inside out burger....mmm, mmm...... came out so juicy and tasty!!! one of the best i have ever had!!!"
- Suitman36
Get the Inside-Out Cheeseburgers recipe
Credit: Eating Well - Top 11 Rated Recipes
Ginger-Soy London Broil
"Awesome, said my grandson!
I made this one evening when my 10 year old grandson was visiting. He has been asking me to make it again, since that time. It was so "awesome" he said."
- Raineered
Get the Ginger-Soy London Broil recipe
Credit: The Companion Group - Top 11 Rated Recipes
Funnel Cakes II
"Truly the best.... No more carnival cakes here
So easy to make and most important the best ever tasted. Made them for the kids and the adults neighbors enjoyed them more as they are more experienced with funnel cakes !!Enjoy Enjoy"
- GEbuilder
Get the Funnel Cakes II recipe
Credit: Brooke Slezak, jupiterimages - Top 11 Rated Recipes
No-Bake Cookies
"FANTASTIC!
I have been trying to find a really great new no bake cookie recipe! This was it! Thanks a ton the kids loved them!"
- Bustersmom369
Get the No-Bake Cookies recipe
Credit: Eating Well - Top 11 Rated Recipes
Honey-Soy Broiled Salmon
"This is fantastic
I can't cook and my kids hate everything I make. This recipe is so easy, even I could do it! You don't need fancy ingredients and the prep time is minimal. The result was fantastic. I can't wait to make it again and will try it with chicken soon."
- Bgallet
Get the Honey-Soy Broiled Salmon recipe
Credit: EatingWell - Top 11 Rated Recipes
Cranberry & Herb Turkey Burgers
"Why Eat Beef Burgers
Making healthier choices can be a chore, but these burgers make more sense taste wise than beef! Fantastic taste!"
- Adoneyejah
Get the Cranberry & Herb Turkey Burgers recipe
Credit: Eating Well - Top 11 Rated Recipes
Chicken Cordon-Bleu
"This was awesome. The whole family loved it! Worth repeating."
- Lynflann
"This is a great recipe. It was a huge success!"
- Lissy15
Get the Chicken Cordon-Bleu recipe
Credit: Eating Well - Top 11 Rated Recipes
Cajun Chicken Pasta
"Tastes like you got it from a restaurant.
This was excellent! I would recommend it to anyone. Very easy to make and it tastes like a chef slaved over the stove to make it."
- GildaB
Get the Cajun Chicken Pasta recipe
Credit: All Recipes
How to Cook...
We're stirring up some kitchen fun with our collections of tried, true, and surprising cooking tips.
- - How To Cook Chicken
- - How To Cook Beef
- - How To Cook Eggs
- - How To Make Coffee
- - How To Cook Fish
- - How To Cook Winter Vegetables
- - How To Cook Pork
Off the Menu!
Gustavo Andrade, Getty Images
Over-complicated specials menus and pricey extras make us lose our appetite. See what else is on the list.
Yuck-o!
We've all got foods that just make us cringe. What's your ick-trigger?
Southern Comfort
Memama and Mimiwag's chicken & dumplings recipe is so good, one woman married into their family to get it.
All Articles, Tips & Techniques
Missed our latest tips on how to cook moist chicken and grill great burgers? Want to test your candy IQ, mix a margarita or share your sweet tea secrets? It's all just a click away, so grab a second helping.
