Mastering Cooking Basics

Friday, November 01, 2013

Cynthia Keller of the Culinary Institute of America tells us how to master the basics of cooking at home—from equipment to ingredients to technique. Cooking at Home with the Culinary Institute of America covers basic knife skills and essential cooking methods like braising and grilling. features hundreds of recipes, ranging from the very basic to the more complex, and covers almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, breads, and desserts.


Cynthia Keller

Comments [5]

Ken from NJ

"Love Apple" is a bastardization of comes from Pomme d' Moor, it was a pejorative because the Moors would eat the nasty fruit.

Feb. 14 2014 12:22 PM
Jaime Weisberg

Regarding broths... My tiny NYC freezer is always filled with homemade veggie broth, veggie scraps to make more broth, and compost. As long as there's space for my husband's ice cream and some ice cubes, we're good!

Nov. 01 2013 01:36 PM
Ken from NJ

What an articulate guest. Cynthia Keller is great. I am learning so much.

Nov. 01 2013 12:38 PM
Greg Blonder

Resting and carryover are two different things- resting meat is not too important for steak, but does help long slow cooked cuts reabsorb flavors. Carry over can ruin a meal, if not anticipated during cooking:

Nov. 01 2013 12:23 PM
BK from Hoboken

I have The Professional Chef at home and consider it my bible. I worked in the restaurant business as a line cook as summer jobs during my college years and now cook just for joy and of course feed the family.
Interestingly, one of my colleagues back then said that the toughest course at the CIA he took was the food safety one- had to memorize the Latin names of bacteria, etc!

Nov. 01 2013 12:12 PM

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