Easy Recipes, Italian Food and Wine
Easy Recipes, Italian Food and Wine
Egg yolks may not get as much attention as egg whites, but when whipped correctly, they create luxurious creams and light, airy batters. From Italian sponge cake to French pâte à bombe, whipped yolks are …
Learn easy and reliable ways to cook chestnuts at home, whether roasting in the oven, pan-cooking, or using the microwave, plus tips for easy peeling and serving.
In this guide, we’ll explore the step-by-step process of whipping egg whites like a professional, why it’s so important to start slowly, and what pastry masters such as Pierre Hermé and Jacques Torres recommend for flawless results.
Basil is the soul of Italian cuisine, but keeping it fresh outside of summer can be tricky. Here are practical, time-tested ways to preserve basil plants and leaves so you can enjoy their fragrance and flavor long after the season ends.
Sous vide is no longer just for gourmet chefs. This French cooking method lets you prepare perfectly cooked, flavorful dishes at home with simple tools. Learn how it works, what equipment you need, and why it’s the best way to achieve consistent, healthy results.
Blind baking is the key to professional-quality tarts and pies. Learn the simple steps to achieve a perfectly crisp crust every time.
Want to enjoy no-bake desserts safely? Discover four simple ways to pasteurize eggs at home, including whole-egg and yolk-only methods.
Want to make pizza without using traditional yeast? This article shows how to prepare soft, fluffy dough using natural alternatives like baking soda, yogurt, or beer—no sourdough or long proofing required.
Tired of sour or rubbery mozzarella after just one day? Here’s how to store fresh mozzarella like a pro with water, the fridge, and a few smart tricks!
Hot weather can ruin your fresh ingredients fast! Learn how to store fruits, vegetables, and cheese properly during summer to make them last longer and avoid waste.
Want to know how to pit cherries without stress? Try these 4 easy methods that make pitting fast and simple, even without special tools.
Curious about molecular gastronomy? This beginner-friendly guide explains how spherification works using sodium alginate, calcium, and agar-agar, so you can start making edible pearls at home—no lab required!