Here’s the situation: your thermometer reads 165°, you’ve properly checked your chicken’s juices and let it rest, but when you cut into the meat still looks pretty darn pink. What do you do? While we’ve been culturally trained that done chicken be white, it turns out you don’t need to recook your chicken just because of a little pink blush.| Kitchn
Barley is one of those wonderful grains that doesn’t get the attention it deserves. With a chewy texture and nutty flavor, barley is a delicious whole grain that can be used in a number of ways, way beyond the classic beef and barley soup. It is also a very nutritious and healthy food, with lots of fiber and a number of trace minerals like selenium, manganese and phosphorus. The most important thing to know about barley is that it comes in two basic forms: hulled and pearl.| Kitchn
Steamed vegetables — this is one of the easiest and quickest ways to get vegetables onto our plates. It’s something we can do without needing to think about it too much or make too much effort. We can just let the veggies steam while finishing the rest of dinner and toss them with a little butter before serving. Vegetables, done! If you’ve been scarred by mushy carrots or sad green beans in the past, I’m here to help.| Kitchn
Find everything about Baking on Kitchn, the online home for all things food.| Kitchn
There are certain foods that just scream “summer,” and watermelon is definitely one of them. From its bright-colored flesh to it sweet, refreshing taste, this fruit is a summer essential. While there’s not one right way to cut a watermelon, there are certain ways that are faster and less messy. Here’s my favorite. Whole watermelons can be tedious to cut up. They’re large, kind of awkward to work with, and super messy.| Kitchn
The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Here’s what you do…First, cut off a small piece of the dough about the size of a golf ball.| Kitchn
Dear Kitchen,I came across a recipe recently that called for “butter beans.” I’m not exactly familiar with butter beans. In the photograph that accompanied the recipe, the butter bean looked pretty much exactly like a lima bean, but was beige instead of green. Are these two beans related? I don’t really care for lima beans so I sort of hope they aren’t.| Kitchn
While it’s easy to get caught up with winter squash at the farmers market right now, keep moving along. There are even more exciting things happening. Like orange and purple cauliflower! Here’s what you should know about these vibrant vegetables! Colored cauliflower started popping up at farmers markets about ten years ago, and it’s become increasing popular and more widely available in the last few years. No, they’re not painted or dyed!| Kitchn
Don't discount this super basic technique; it can save a lot of your hand-picked beauties!| Kitchn
Remember this amazingly creamy ice cream with just one ingredient? Here, for those of you asked, are step-by-step instructions for making super-creamy, super-easy ice cream from just one thing. That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats.| Kitchn
Grinding your own meat might seem like something best left to the trained professionals or the eager DIY crowd, but I truly feel that grinding your own meat should be an every day, every kitchen, affair. Small batches are easy to do with just a food processor, and then you get total control over the freshness, quality, and kinds of cuts going into the mix. Doesn’t that sound like a win-win situation?| Kitchn
When cooking or reheating food in the microwave, you have a quite a few options — like paper towels, a plate, microwave-safe lids, or plastic wrap — for covering it. But is the last option, plastic wrap, actually safe to use in the microwave? If so, what’s the best way to do it? I like making sure my food’s covered in the microwave to both contain any possible splatter, as well as keep moisture in so the food doesn’t dry out.| Kitchn
Freezers read like a crime scene. If a forensics expert took a look, the conversation would go something like this: “If you’ll refer to Exhibit A, you’ll see the dinner party leftovers from four months ago that should be been eaten by now. And Exhibit B, the surplus of Costco ground beef purchased last month because it was “too good a deal” to pass up.| Kitchn
Inspiring cooks and nourishing homes through daily recipes, tips, kitchen design, and shopping guides.| Kitchn
All it takes is a couple minutes!| Kitchn
Imagine all the things you can sprinkle this on!| Kitchn
Besides the obvious fruit and sugar, most jam recipes also include lemon juice in the list of ingredients. That lemon juice isn’t just there for flavor; it actually plays a very important role. Here’s why we have to add lemon juice when we make jam. I know, I’ve said that before, haven’t I? But in food science, pH plays a key role, so it really is a matter of pH when you are making jam.| Kitchn
Don't be so quick to toss strawberry tops! Here's why it's worth saving them and the sweetest ways to use them up.| Kitchn
It couldn't be easier.| Kitchn
My favorite part of a chicken is, hands down, the wing. Whether I’m nibbling on one as I carve up a whole roasted chicken, or feasting on a messy pile of saucy buffalo wings, they’re fun to eat and oh-so-satisfying to a dark-meat lover like me. If you look closely, whole chicken wings are actually composed of three parts. Do you know what they are called? I consider chicken wings a bit of a delicacy since there are only two per chicken, but they pack a ton of flavor.| Kitchn
My husband Mike brought many valuable qualities to our partnership: He’s kind, charming, smart, and has good taste in books. He loves good food, and brews coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can fold a burrito so that you can eat it all the way down to the very nub, without it falling apart in your hands. Want to know how he does it?| Kitchn
Future you will thank you for this time-saving potato tip.| Kitchn
I remember my years behind the cheese counter distinctly. But around the holidays, my days would blur together, with endless hours and perpetual lines of people needing cheese. One question was consistent, anxiety-ridden and almost deja vu-like in its repetitiveness: “I’m flying. I want to bring cheese. But can I?” The simple answer is yes.| Kitchn
For those moments when you don't even have five minutes to spare.| Kitchn
There’s more to honey than just bees.| Kitchn
It's rare for me to give a recipe a 10/10, but this pasta salad deserves it.| Kitchn
Every bite will be more tender.| Kitchn
Tortilla chips are fine on their own, but add a bowl of salsa or pico de gallo to the picture and snacking takes a delicious turn for the better. These two Mexican dips share quite a bit in common, but do you know what sets them apart? Depending on the recipe, the ingredients for salsa and pico de gallo can be nearly identical. What sets these two condiments apart is their texture and whether the ingredients are cooked or uncooked.| Kitchn
At the end of a bumpy, red dirt driveway in a small town in southern Lebanon, you’ll find the home of farmer Abu Kassem and his family. For about 13 years, they have been growing za’atar, the once-wild herb that plays a starring role in the increasingly popular spice blend of the same name. The path from field to flatbread is simple on this organic farm, but one fueled by dedication and hard work.| Kitchn
Does reading “fold the egg whites into the batter” strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, “folding” batter isn’t exactly the easiest idea to grasp. This is why we’re taking a three-pronged approach to showing you exactly how it’s done: detailed written instructions, a photo gallery, and a short video. No more fear!| Kitchn
Whether you've got a half-dozen — or just one.| Kitchn
Find everything about Ingredient on Kitchn, the online home for all things food.| Kitchn
It really makes all the difference.| Kitchn
It's a versatile and foundational flavor.| Kitchn
Plus, how to use each in recipes.| Kitchn
Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use. Blanching is a classic technique that involves quickly cooking food in boiling water then dunking it in ice water to stop the cooking process.| Kitchn
Never settle for room temp again.| Kitchn
Consider yourself a newly minted olive oil expert.| Kitchn
A reader recently asked about substituting gelatin leaf (called for in one of the recipes) with powdered gelatin, and the thing is, none of us really knew for sure! Hear our thoughts below – care to weigh in?First off, all three of these products are derived from the same source – animal collagen. When heated slowly, collagen in the skin, bones, and connective tissue of an animal breaks down into gelatin, which can then be used to set liquids into jellies.| Kitchn
Give your baked goods the lift they deserve!| Kitchn
Here's how each one affects a recipe.| Kitchn
It's all about the all-butter crust.| Kitchn
Have you ever made the mistake of reading a recipe incorrectly and bringing home a pork tenderloin instead of a pork loin, or vice versa?| Kitchn
Find everything about Tips Techniques on Kitchn, the online home for all things food.| Kitchn
Read the latest articles from Christine Gallary on The Kitchn| The Kitchn
Our goal at Apartment Therapy Media (Apartment Therapy, The Kitchn, Cubby, and Dorm Therapy) is to help you create a home that’s happy, healthy, and uniquely your own. A big part of how we do this is by introducing you to the best products and services out there. Our writers and editors put hundreds of them to the test every year to determine which ones get our stamp of approval and are really worth your time and money. If we love it, you’re going to hear about it.| The Kitchn
A one-pot dinner for when serious comfort is what you crave.| Kitchn
I always thought tapenade was just a mixture of smashed-up olives, and I never understood the fuss. Turns out it’s a much more complex dish, where other bold flavors mingle with the assertive olives to create something that can be a dip, topping, or spread. This version mixes in sweet roasted red peppers and lots of lemon for a citrus-y punch. The heartbeat of tapenade of course lies in olives.| Kitchn
You'll want to drizzle this over everything you make.| Kitchn
Burning hands, begone.| Kitchn
How well do you know your peaches?| Kitchn
No need to lose good fruit to a peeler.| Kitchn
We’re fast approaching the peak of stone fruit season, and one of the best summer experiences you can have is biting into a perfectly ripe, fragrant, and sweet peach. A peach so good you don’t mind the sticky juice that’s running down your chin and fingers, a peach you don’t want to share with anyone else. But how do you pick a peach that’ll be that good? Here are a couple of pointers to help you pick the perfect peach.| Kitchn
Two ingredients will solve your baking emergency in a pinch.| Kitchn
They’re both great — but they're not the same.| Kitchn
These are the most common cuts, what they taste like, and the best ways to prepare them.| Kitchn
Because there are a lot of choices, and making a decision is not always easy.| Kitchn
It's a subtle difference, but an important one.| Kitchn
Panko and breadcrumbs are the pantry staples we reach for to add a crunchy topping to baked casseroles, and to make a super crisp breaded coating for fried and baked foods. They’re pretty similar, but do you know what sets them apart? It comes down to this: Breadcrumbs is a broad term, and there is more than one variety, one of which is panko. What sets these two pantry staples apart is their texture and how they’re made. Panko is a type of flaky breadcrumb.| Kitchn
Peeling and deveining shrimp isn't hard. Here's how to do it, exactly the way I was taught at culinary school.| Kitchn
Now's the time to gorge on the sweetest, juiciest berries possible.| Kitchn
Flank steak and skirt steak are both long, odd-looking cuts of steak. Wonder if you’ve ever eaten either of them? If you’ve ever had fajitas, then chances are it was skirt steak. In most recipes, they can be used interchangeably, so how are these cuts actually different from each other? The flank is located at the cow’s bottom abdominal area, while the skirt is a thin, flavorful cut located in the diaphragm area.| Kitchn
Grab a few sticks of butter and a small saucepan and let's upgrade our beloved butter to fragrant, nutty brown butter.| Kitchn
You barely need a recipe.| Kitchn
Don't try to be original — just make this four-ingredient recipe.| Kitchn
