| 1. a warm pan keeps scrambled eggs from sticking |
| Fine Cooking Magazine - #59 - September 2003 |
| 2. about bread batter |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 3. about bread sponge bread |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 4. about cereals for thickening soups |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 5. about conventional or straight dough |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 6. about globe artichokes |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 7. about other thickenings for soups |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 8. about truffles |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 9. about yeast rolls |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 10. all about breadcrumbs |
| Fine Cooking Magazine - #91 - March 2008 |
| 11. an essential guide to roasting vegetable |
| Fine Cooking Magazine - #88 - November 2007 |
| 12. bacon types |
| Fine Cooking Magazine - #16 - August/September 1996 |
| 13. bake crisper pizza and bread with a baking stone |
| Fine Cooking Magazine - #41 - November 2000 |
| 14. baked rhubarb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 15. baking better cookies through chemistry |
| Fine Cooking Magazine - #24 - January 1998 |
| 16. baking fish |
| LaVarene Pratique by Anne Willan (1989) |
| 17. baking fish in a parchment paper |
| LaVarene Pratique by Anne Willan (1989) |
| 18. baking fish in a pastry case |
| LaVarene Pratique by Anne Willan (1989) |
| 19. barbecuing tender ribs |
| Fine Cooking Magazine - #93 - July 2008 |
| 20. barley |
| Fine Cooking Magazine - #71 - May 2005 |
| 21. basic raw gluten |
| The New Farm Vegetarian Cookbook by Louise Hagler (1994) |
| 22. basic sweet souffle |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 23. bean sprouts |
| Fine Cooking Magazine - #77 - March 2006 |
| 24. boiled noodles, spaghetti, macaroni and other pastas |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 25. bread and baking basics |
| The Mixer Bible by Meredith Deeds and Carla Snyder (2005) |
| 26. bringing whipped cream back form the brink |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 27. brining keeps lean cuts of meat moist and tender |
| Fine Cooking Magazine - #79 - July 2006 |
| 28. broiling and barbecuing fish |
| LaVarene Pratique by Anne Willan (1989) |
| 29. brownies to make with cocoa |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 30. brownies to make with no-melt chocolate |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 31. cabbage leaves |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 32. canning |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 33. capture summer flavors in a bottle of herb vinegar |
| Fine Cooking Magazine - #46 - September 2001 |
| 34. caramel decorations |
| The Essential Dessert Cookbook published by Whitecap Books (1998) |
| 35. change of pace pizza shapes |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 36. cheese pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 37. choosing and using a vanilla bean |
| Fine Cooking Magazine - #41 - November 2000 |
| 38. choosing chicken - roaster versus broiler-fryers |
| Fine Cooking Magazine - #34 - September 1999 |
| 39. choosing chocolate for ganache |
| Fine Cooking Magazine - #91 - March 2008 |
| 40. choosing chuck: shopping for beef stew meat |
| Fine Cooking Magazine - #63 - March 2004 |
| 41. coconut |
| Master Recipes by Stephen Schmidt (1998) |
| 42. coconut millk or cream |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 43. cold fish mousses |
| LaVarene Pratique by Anne Willan (1989) |
| 44. cold vegetable molds |
| LaVarene Pratique by Anne Willan (1989) |
| 45. corned beef |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 46. corned beef |
| LaVarene Pratique by Anne Willan (1989) |
| 47. cream: the thick and the thin of it |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 48. creamy richness without cream |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 49. difference between coconut water, coconut milk and coconut cream |
| Fine Cooking Magazine - #91 - March 2008 |
| 50. does egg size matter? |
| Fine Cooking Magazine - #50 - May 2002 |
| 51. don't husk corn until it is time to cook it |
| Fine Cooking Magazine - #87 - September 2007 |
| 52. dozens of ways to use roasted tomatoes |
| Fine Cooking Magazine - #66 - September 2004 |
| 53. dry aged beef tenderloin for beef wellington |
| Cook's Illustrated #53 - November and December 2001 |
| 54. dry salt rubs are ideal for fattier cuts |
| Fine Cooking Magazine - #79 - July 2006 |
| 55. dry scallops sear better, taste better |
| Fine Cooking Magazine - #63 - March 2004 |
| 56. dry-curing meat, game and fowl |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 57. eating clams or oysters on the half-shell |
| Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 58. egg pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 59. egg whites |
| The Mixer DAILY by Kitchenmate |
| 60. even raw beef improves with age |
| Fine Cooking Magazine - #60 - November 2003 |
| 61. flambeing fruits |
| LaVarene Pratique by Anne Willan (1989) |
| 62. fowl cookery guide |
| The New Art 1933 - General Electric Kitchen Institute |
| 63. fresh fruit - when and how to use them |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 64. fresh grape leaves |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 65. fresh vegetable timetable |
| Instructions and Recipes - Presto Pressure Cooker |
| 66. fresh versus dry yeast |
| Fine Cooking Magazine - #30 - January 1999 |
| 67. freshly grated coconut |
| The Simple Art of Perfect Baking by Flo Braker (1992) |
| 68. get to know your greens |
| Fine Cooking Magazine - #86 - July 2007 |
| 69. getting all the grit out of leeks |
| Fine Cooking Magazine - #12 - December/January 1996 |
| 70. getting the most from a pinch of saffron |
| Fine Cooking Magazine - #37 - March 2000 |
| 71. getting the most from garlic |
| Fine Cooking Magazine - #40 - September 2000 |
| 72. glaze & stuffing guide for capon |
| Microwave Cookbook by Pat Jester (1983) |
| 73. glaze & stuffing guide for chicken |
| Microwave Cookbook by Pat Jester (1983) |
| 74. glaze & stuffing guide for cornish hens |
| Microwave Cookbook by Pat Jester (1983) |
| 75. glaze & stuffing guide for duckling |
| Microwave Cookbook by Pat Jester (1983) |
| 76. glaze & stuffing guide for turkey |
| Microwave Cookbook by Pat Jester (1983) |
| 77. grab fresh soft shell crabs while you can |
| Fine Cooking Magazine - #50 - May 2002 |
| 78. grated parmesan cheese |
| Mini Prep Processor Instruction and Recipe Booklet - Cuisinart |
| 79. great grains with the pilaf method |
| Fine Cooking Magazine - #12 - December/January 1996 |
| 80. growing culinary herbs |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 81. ham steak broiling chart |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 82. hot fish mousses |
| LaVarene Pratique by Anne Willan (1989) |
| 83. hot vegetable molds |
| LaVarene Pratique by Anne Willan (1989) |
| 84. how acid affects color |
| Fine Cooking Magazine - #74 - November 2005 |
| 85. how acid affects texture |
| Fine Cooking Magazine - #74 - November 2005 |
| 86. indian royale custard |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 87. instead of cream, try coconut milk |
| Fine Cooking Magazine - #91 - March 2008 |
| 88. keep dried mushrooms on hand for extra flavor |
| Fine Cooking Magazine - #49 - March 2002 |
| 89. liver balls |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 90. mayonnaise |
| Fine Cooking Magazine - #08 - April/May 1995 |
| 91. meat timetable |
| Instructions and Recipes - Presto Pressure Cooker |
| 92. meaty mistakes |
| Fine Cooking Magazine - #62 - January 2004 |
| 93. milk the coconut in two passes: first for cream, then for milk |
| Fine Cooking Magazine - #39 - July 2000 |
| 94. miso |
| Fine Cooking Magazine - #70 - March 2005 |
| 95. more about puff pastry |
| The French Chef Cookbook by Julia Child (1986) |
| 96. more than one way to skin a nut |
| Fine Cooking Magazine - #17 - October/November 1996 |
| 97. noodle puffs |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 98. nuts |
| Master Recipes by Stephen Schmidt (1998) |
| 99. pasta basics |
| The Mixer Bible by Meredith Deeds and Carla Snyder (2005) |
| 100. pastrami |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 101. precooked matzo balls |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 102. pressure-cooking poultry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 103. quinoa |
| Fine Cooking Magazine - #74 - November 2005 |
| 104. remove the bitter portabella gills before cooking |
| Fine Cooking Magazine - #86 - July 2007 |
| 105. roast cauliflower for the best flavor |
| Fine Cooking Magazine - #50 - May 2002 |
| 106. royale custard |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 107. saffron |
| Fine Cooking Magazine - #92 - May 2008 |
| 108. salt make everything taste better |
| Fine Cooking Magazine - #91 - March 2008 |
| 109. sausage basics |
| The Mixer Bible by Meredith Deeds and Carla Snyder (2005) |
| 110. scallops, oysters and clams |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 111. seafood time tables |
| Instructions and Recipes - Presto Pressure Cooker |
| 112. secrets of the salad bowl: white is mesclun |
| Fine Cooking Magazine - #39 - July 2000 |
| 113. shelf life: how long will it last |
| Fine Cooking Magazine - #58 - July 2003 |
| 114. simple ways to use dried mushrooms |
| Fine Cooking Magazine - #76 - January 2006 |
| 115. some classic ways to serve tournedos and filets |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 116. some easy ways to dress up filets and tournedos |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 117. some fruits and vegetables aren't always good for your |
| Fine Cooking Magazine - #56 - March 2003 |
| 118. souffle secrets |
| The Essential Dessert Cookbook published by Whitecap Books (1998) |
| 119. sour cream |
| The Complete Book of Baking by Pillsbury (1993) |
| 120. spareribs versus back ribs |
| Fine Cooking Magazine - #40 - September 2000 |
| 121. steam makes a better loaf of bread, inside and outside |
| Fine Cooking Magazine - #30 - January 1999 |
| 122. steamed rhubarb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 123. stewed rhubarb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 124. storing and cooking dried-frozen tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 125. substituting canned tomatoes for fresh |
| Fine Cooking Magazine - #48 - January 2002 |
| 126. taking control of gluten |
| Fine Cooking Magazine - #92 - May 2008 |
| 127. taking the mystery out of melting chocolate |
| Fine Cooking Magazine - #10 - August/September 1995 |
| 128. the kinds of cakes and how to mix them |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 129. the kinds of pastry and how to mix them |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 130. the right potato for every recipe |
| Fine Cooking Magazine - #70 - March 2005 |
| 131. the rules of melting cheese |
| Fine Cooking Magazine - #83 - January 2007 |
| 132. the safe temperature zone for food |
| Fine Cooking Magazine - #21 - July 1997 |
| 133. the secrets to fluffy and flavorful rice pilaf |
| Fine Cooking Magazine - #84 - March 2007 |
| 134. the two meanings of prime rib |
| Fine Cooking Magazine - #82 - December 2006 |
| 135. thickeners: flour-cornstarch-tapioca |
| Fine Cooking Magazine - #81 - November 2006 |
| 136. to judge ripeness of persimmons know your variety |
| Fine Cooking Magazine - #76 - January 2006 |
| 137. using dried mushrooms |
| Fine Cooking Magazine - #20 - May 1997 |
| 138. water bath versus double boiler |
| Fine Cooking Magazine - #32 - May 1999 |
| 139. what is Canadian bacon |
| Fine Cooking Magazine - #87 - September 2007 |
| 140. what make a pie crust tender or flaky |
| Fine Cooking Magazine - #61 - Winter 2004 |
| 141. what make beef tender or tough |
| Fine Cooking Magazine - #80 - September 2006 |
| 142. what's in your mesclun mix |
| Fine Cooking Magazine - #78 - May 2006 |
| 143. where to salt and when |
| Fine Cooking Magazine - #49 - March 2002 |
| 144. which clam is which |
| Fine Cooking Magazine - #45 - July 2001 |
| 145. which cornmeal is which |
| Fine Cooking Magazine - #49 - March 2002 |
| 146. why brining keeps meat so moist |
| Fine Cooking Magazine - #53 - November 2002 |
| 147. yeast 101 |
| Fine Cooking Magazine - #91 - March 2008 |