One of the advantages of preparing your own meals is your ability to control exactly what you’re eating. At a restaurant, I have no idea how much salt, butter, and sugar the cook is adding. At home, I can dictate the levels of each ingredient to my liking. I don’t have to guess whether a meal is wheat or gluten free, how much added sugar there is, or what kinds of fats are in my dinner. I know, because I’m the one in control.

I hardly need an excuse to eat tuna. Whether it’s seared with a delicious crust of salt, marinated and served as a steak, or even mixed with homemade mayo and relish and spread on a kaiser roll, tuna has no problem finding a home in my stomach. 

Is carbon steel really better than stainless or cast iron? Learn all about different types of woks, how to care for them, and which ones you should buy!

I’ve always enjoyed gourds. While there are things about each season I enjoy, I think that squash is the single food I look forward to the most. Gourds come with great memories: for me, it’s pumpkin seeds in October, syrup laden squash with Thanksgiving dinner in November, with a smattering of local squash for dinner in December. I’ll often find myself wistfully longing to spend time with my family over a squash in mid-July.

Easily the most distinctive type of pasta, ravioli holds a special place in the hearts and stomachs of pasta lovers worldwide. While spaghetti, fettucini, and penne are simply different shapes of the same dough, ravioli offers new versatility with the addition of flavorful stuffings.

When each piece of pasta embraces delicious meat, cheese, and herb blends, you’ll be able to craft a bountiful array of new recipes in your kitchen.

It’s always difficult to adapt carb-heavy recipes to be keto, paleo, or Atkins friendly. With tortillas in particular, I had trouble keeping the dough from tearing for many months. Eventually, I found the right combination of ingredients and preparation to make an even, flexible dough.

When growing up, I had the luxury of having a pomegranate tree in the backyard. It was small and didn’t bear much fruit, but it was always a treat to come home from school and find a bowl of pomegranate seeds awaiting me. My mother taught me how to handle and seed pomegranates at an early age.

Ah, ice-cream sandwiches! If there’s one thing that takes me back to my childhood it’s hearing the sound of the local ice-cream truck doing its rounds. For those few moments, I feel the urge to check my pocket for spare change and get that feeling that I wish I was a kid again.

There’s a lot of personal preference involved in any sort of kitchen knife. Boning knives are no exception: while there are some general tips we can give, you’ll want to pick a knife that fits your kitchen and cooking style.