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Dan Barber - temp stand in

Home Cook Hall of Fame: Dan Barber

We consider cooking the best method of doing dinner, and so we’re featuring chefs and foodies who’ve made a difference in our at-home eating lives. Today, meet Dan Barber of Blue Hill. Read more »

How to Make Bacon in the Oven

Home Chef: Bakin’ Bacon

Here’s something you might not know about cooking bacon: you should do this messy yet essential cooking task in the oven. Read more »

How to Make Veg Stock with Scraps From Your Kitchen

Vegetable Scraps Aren’t Kitchen Waste, They’re Soup Material

It’s just a guess, but I’m betting that vegetable consumption across the U.S. is at an all-time high each January. But when you eat lots of veggies, you end up with lots of veggie scraps. I always strive to reduce food waste in my kitchen, so instead of throwing those scraps in the garbage, I use them to make delicious homemade vegetable stock.
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nice pizza5

How One Pizza Lover Became a Pie Maker: The Story of Nice Pizza

The more you cook, the better you get: practice, of course, makes perfect. So when your business is pizza and your life includes tons of pizza-making, long-term experience creates better crusts, sauces, and techniques. We talked to one pizza devotee to see how he became a master. Read more »

via Food Republic

Home Cook Hall of Fame: James Beard

Meet James Beard, a mid-century food writer who showed the United States that cooking could be original, sophisticated, and most of all, fresh. Read more »

Cutting board safety

Home Chef: Cutting Board Safety

One of the most dangerous things possible in a kitchen is a slippery cutting board. To make sure you keep all your fingers, Lori’s here with a Home Chef column about cutting board safety. Read more »

Julia Child

Home Cook Hall of Fame: Julia Child

Meet Julia Child, the chef who got Americans cooking again, via her love for French food. Read more »

Spicy2

Hate Spicy Food? 16 Ingredients to Avoid

Would you like your puttanesca with a dose of red pepper flakes, your udon noodles with chili garlic sauce, your fish sandwich with tons of Tabasco? No thanks, you say? Hold the spice? Well, while many cuisines boast a high degree of spice in their dishes–and while many eaters love hot food, whether or not […] Read more »

Super Seasoning For Your Spuds | Blue Apron

Super Seasoning For Your Spuds

There’s an infinite number of ways to make mashed potatoes, and that’s one thing I love about them. You can make them really smooth or leave them lumpy. You can mash them with a ricer, masher or mixer. You can stir in melted butter, room temperature butter, milk, cream, sour cream, buttermilk or something else. But I think there’s one thing we can all agree on: a bland scoop of mashed potatoes is the worst scoop of mashed potatoes.
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Carlo Petrini, father of home food

Home Cook Hall of Fame: Carlo Petrini

We consider cooking the best method of doing dinner, because homemade food tastes best, is good for you, and brings you together with people, from family and friends to the producers who pressed  your tortillas. You already know that. But we hardly came to this conclusion on our own: home cooking has a long history. […] Read more »

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