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Sometimes the thing stopping us from making a homemade meal isn’t the cooking time, or the grocery shopping we’d have to do after work. It’s the prep. Chopping and dicing can turn a 20-minute recipe ...

Irma Rombauer first published The Joy of Cooking in 1931 with her daughter, Marion Rombauer Becker, who updated each subsequent edition until 1975. Marion's son, Ethan Becker, returned the book to the ...

Cooking becomes so much easier if you know a few basic techniques. Dicing onions is one of them. All too often, the onion rolls around on the cutting board and you wind up with a mish-mash - and maybe ...

Cooks have an array of size and material options from plastic to bamboo or wood. Building confidence in the kitchen begins with an eagerness to learn, the right equipment and a sharp knife. That's why ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Basic Kitchen's Plant Based Challenge kicks off Jan. 3 With a new year upon us, Basic Kitchen and ...

As an adjective, “basic” has lately acquired some not-so-complimentary connotations, emerging as a synonym for “mainstream” at best, and “insipid” at worst. “BAE is so basic, all she wants to do is ...