Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides. Directions here.

2. A Truly Perfect ROAST CHICKEN

buzzfeed.com
The only roast chicken recipe that ~really~ matters is Thomas Keller's. (It's true — we tested a lot of them side by side in a tournament.) Keller's recipe calls for super-high heat, three ingredients — chicken, salt, and pepper — and teaches you essential techniques that will last a lifetime. Instructions here. Joshmedia

3. Basic ROASTED VEGETABLES

tablefortwoblog.com
Set the oven to 450°F, toss veggies with oil and kosher salt, spread out on a baking sheet so they aren't too crowded, and roast until they look/taste good. The only trick is that you sort of have to understand which veggies take a little longer to cook — harder veggies like carrots, potatoes, broccoli, etc., take longer than soft mushrooms and tomatoes — so you'd cut those into smaller pieces so everything cooks at the same rate. Follow a couple of recipes and you'll get it no problem after a few times. Get a basic recipe here.

4. Fudgy Homemade BROWNIES

onesweetappetite.com
Get the above recipe from One Sweet Appetite. A lot of people also love Smitten Kitchen's recipe.

5. MACARONI AND CHEESE From Scratch

thepioneerwoman.com
You don't even need a recipe.

6. Perfectly Seared STEAK

buzzfeed.com
Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness — buy a thermometer, poke it with your finger constantly, and practice makes perfect. Here's how.

7. Killer GUACAMOLE

bonappetit.com
Authentic guacamole doesn't have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively. Follow this recipe from Roberto Santibanez to make really great guac.

8. Easy Homemade TOMATO SAUCE

bonappetit.com
Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan's famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit. You can also get more complex by sautéing even more veggies (carrots, celery) and adding red wine and meat by following this guide rather than a recipe.

9. The Best CHOCOLATE CHIP COOKIES

averiecooks.com
The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to "assemble a new archetypal cookie recipe." The results indicated that letting your dough rest overnight before baking is essential. Here's the recipe.

10. Slow-Cooked PULLED PORK
foodnetwork.com
This is very easy with a slow cooker (aka Crock-Pot) — here's the recipe. If you don't have a slow cooker, use this recipe to do it in your oven and leave yourself lots of time.

11. An Easy FRITTATA
allthegoodblognamesaretaken.com
This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you're not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes. Recipe here. Once you've graduated from basics, try a frittata that has potato in it — YUM.

12. Pan-Roasted CHICKEN THIGHS
bonappetit.com
This recipe is hands down the cheapest and quickest way to make chicken that's delicious — way better than anything you do to chicken breasts, trust. Follow this basic recipe. You will use it a million times.

13. Simple SAUTÉED GREENS
food52.com
Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don't have to. You can add lemon or vinegar and some red pepper, but you don't have to. Get the recipe.

14. Fluffy PANCAKES Not From a Box
buzzfeed.com
Knowing how to do this will make you a Sunday morning hero so many times in your life. Get the recipe.

15. MUSSELS in White Wine Sauce
melangery.com
You're going to be shocked by how easy it is to cook mussels — and clams work exactly the same way. Add crusty bread and you're in heaven. Get the recipe.

16. WHIPPED CREAM
ThinkStockPhoto
A very simple thing that is insanely delicious: Put heavy cream in a bowl, whip it (with a whisk — you can do it, don't give up, it doesn't take THAT long; or with an electric mixer) until it thickens, then add a little sugar. Pair with strawberries for the best simple dessert of all time. Here are instructions.

17. A Good BURGER
foodnetwork.com
A big part of this will be learning how to clean and fire up a grill, when the grill is hot enough, how to control the heat, which just takes research (i.e., watch a bunch of videos online) and practice. But start now with this very basic recipe for burgers.

18. Creamy MASHED POTATOES
deliciousasitlooks.com
To make mashed potatoes, you cut raw potatoes into equal-size pieces (you can peel the potatoes or not), cover them with an inch of cold water, bring it to a boil and cook them until they can be easily pierced with a knife, then drain. Meanwhile heat some butter and cream (or milk, or half-and-half) together in another pot, combine that with the cooked potatoes and lots of salt and mash it all together. You can add more milk, butter, and salt until it tastes good if you need to. Lots of people add things like garlic, spices, sour cream, even cheese to the butter/cream mixture for extra deliciousness (like this restaurant-style garlic mashed potatoes recipe). But if you want to just start with the very basics, use this recipe.

19. Basic BLANCHED VEGETABLES
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome. To blanch means to put a vegetable in rapidly boiling salted water until it's just cooked, usually only one or two minutes — you will know because your mouth will know when you taste one — then immediately stick it in ice water to stop the cooking. It is an essential basic technique of cooking that you should master ASAP.

theardentcook.com
foodformyfamily.com
homefoodsafety.org
Step 1: Bring a big pot of water to a boil.

Step 2: Salt the water.

Step 3: Once the water's really boiling, put a couple handfuls of one kind of vegetable in the water for about 1–3 minutes (depends on the veggie how much time you'll need). Be careful not to crowd them/add too many vegetables at once. If you're cooking a lot of vegetables, work in batches; you want the water to stay at consistent boil the whole time.

daphnesdandelions..com
daphnesdandelions..com
foodonfifth.com
Step 4: Taste one of the vegetables after a minute. For bigger veggies like broccoli, if you don't want to taste it you can insert a small knife into the thickest part of the stem — if the knife slides in and out easily, it's done.

Step 5: Remove the veggies once they are cooked using tongs or a slotted basket or spoon. (You probably don't want to just dump the veggies into a colander and lose all your boiling water, because you can cook several batches of different different kinds of vegetables — green beans, then asparagus, then peas — in the same pot of boiling water and make one hell of a delicious vegetable salad. So cook the smallest thing that you wouldn't want to fish out with a spoon last — like peas — then you can dump the water.)

simplelifeandhome.com
delectablemusings.com
theardentcook.com
Step 6: Immediately "shock" your cooked veggies: Put them straight from the boiling water into a bowl of ice water — use lots of ice — right away to stop the cooking and so they stay green and bright. Try this recipe for practice, although if you can't find fava beans (and they are annoying to peel anyways), just use snap peas, snow peas, or green beans.

20. RICE on Your Stovetop
ThinkStockPhoto
Use this recipe. The Kitchn also has great step-by-step instructions for a basic pot of rice plus tips to cure your fear.

21. Healthy BAKED FISH
natashaskitchen.com
If you're really scared of cooking fish, it's best to do it in a little pouch made of foil or parchment because that's the most forgiving method. But making a marinade/sauce and baking it straight up like the recipe in the photo above is great too.

22. Hearty BEEF STEW
chow.com
This is a good recipe to learn early because it teaches you the basics of braising: Sear meat on all its sides in a hot pot, take it out, sauté some onions in that pot, add a little liquid (broth, wine, whatever) and scrape up brown stuff, put the meat back in with lots of stock and some wine and maybe herbs, and simmer on low for a while. Add vegetables like potatoes, carrots, and peas (that you want to retain a certain bite) toward the end so they cook until just tender and don't get mushy. Follow this classic recipe from CHOW or this very similar and amazing one from Gourmet.

23. A Simple CAKE for Special Occasions
Flickr: linzersinlondon
To make a cake, you need an electric mixer and some kind of baking pan. The easiest cake in the world is a loaf cake because it's just, like, a loaf, but it absolutely still counts as a thoughtful gesture if it's someone's birthday or something. And they are delicious. Here's a great vanilla loaf cake recipe from Dorie Greenspan, queen of baking recipes (she also provides a chocolate sauce for it here), and Nigella Lawson's dense chocolate loaf cake.

24. Basic FROSTING
food-gifs.com
food-gifs.com
Buttercream frosting is your basic cupcake/cake frosting that spreads around like magic and tastes creamy and delicious. Most frosting recipes call for a stand mixer (because it takes a while to beat the butter so it's nice to be able to walk away), but you don't really need one if you have an electric hand mixer. The basic thing is that you're going to beat butter for a long time in the bowl and then add powdered sugar. Here's a vanilla buttercream frosting recipe, a classic chocolate buttercream frosting, a slightly creamier, super-fudgy frosting, and a cream cheese frosting. Joshmedia1 or 09035926621 is not the author

25. Easy SALAD DRESSING
marthastewart.com
You know when you're at an Italian restaurant and there's a bowl of olive oil with a little floating pool of balsamic vinegar in it for you to dip your bread in? That's basically salad dressing that hasn't been whisked. Once you know the basics, you can truly make any salad dressing recipe, and the basics are:

• The ratio is more or less 1 part acid to 3 parts oil. Acid means vinegar or lemon juice, usually.

• You start with acid then whisk in oil.

HOW:

1. Start with a large bowl or a jar with a lid.* The bowl should be large because whisking in a small bowl is stupid and annoying and you will have to whisk pretty hard to get the dressing to emulsify/thicken.

2. Then start with an acid. The acid can be lemon juice or lime juice or a combination of citrus juices. You can use vinegar instead or in addition to citrus — white wine vinegar, red wine vinegar, balsamic vinegar, champagne vinegar, rice vinegar, or sherry vinegar will give you a nicer flavor than just straight white vinegar or apple cider vinegar, which are kind of harsh.

Measure the amount of acid you use because you will want to use three times that amount when you measure your oil. Remember if you use vinegar + citrus it still needs to be a third of the oil amount.

3. Slowly whisk in olive oil as a tiny drizzle. So if you use one spoonful of lemon juice, use three spoonfuls of oil. If you used 1/4 cup of lemon juice and/or vinegar, use 3/4 cup olive oil.

If you're using a jar with a lid you can just unceremoniously add the oil all at once and screw on the lid and shake. If you are making this in a blender, same thing. (Blenders are especially awesome when you have stuff like shallots or garlic in a salad dressing because they get pulverized and taste great.)

4. Add lots of kosher salad and pepper to taste.

(Once you've graduated from the basics: If you want to add other flavors, add them to the vinegar or lemon juice before you add any oil. SO — minced shallot, minced garlic, minced ginger, honey, soy sauce, hot sauce, fish sauce, whatever, put any or all of these in the bowl with your acid in whatever amount you think will taste good. Another great ingredient to add to your acid before you add oil is mustard because it does double duty: Mustard adds flavor but it is also a great emulsifier, meaning it will help the oil and acid blend and thicken into a proper dressing. Herbs can kind of go in whenever.)

Follow this basic recipe. Other good basic ones are this lemon-vinaigrette recipe and everything over here, and Cooking Light has good step-by-step photos.

26. A Good, Unfussy CHEESE PLATE
Macey Foronda
This isn't exactly "cooking" per se, but obviously it's very important because cheese. You don’t have to serve a prepacked cubed cheese situation at a party ever again. There is another way, and it doesn't require a fancy cheese shop.

More like this:
21 Tweets That Prove Your Coworkers Are The Most Awkward Relationships In Your Life

Which Drag Queen From "RuPaul's Drag Race" Are You?
Choose A Garment In Every Color And We'll Guess Your Favorite Season

14 Books You Need To Read Before Seeing The Film
39 Products You Probably Won't Be Able To Get Out Of Your Head

Which "Winnie The Pooh" Character Are You?
There Are Only 9 Moral Alignments In The World — Which One Are You?

Choose Some Candy To See What Your Halloween Costume Should Be
Are You More Of An Ariana Grande Fan Or A Taylor Swift Fan?

15 Small "Avengers: Endgame" Details That Deserve A Large Round Of Applause
Opinion: In This Economy, Every Day Should Be Labor Day

15 Gluten-Free Desserts That Actually Taste Good
Which "Mean Girls" Girl Are You Based On Your Bubble Tea Order?

We Know What Your College Major Should Be Based On This Quiz
How Well Do You Remember These Random Animated Movies From The '90s?

We Bet You Can't Get A Perfect Score On This Taylor Swift Trivia Quiz
Eat A Bunch Of Your Favorite Foods And We'll Give You A Word To Describe You

Are These 11 Celebrities Younger Or Older Than Pitbull?
I'm So Embarrassed But Somehow I Just Learned That A Full Chicken Wing Is Composed Of The Two Different Shapes Of Wings

Plan A Day Out With Your Friends And We'll Reveal Which App You Are
This Game Of Would You Rather Is Seriously Hard

Read The Transcript Of Political Journalists Asking The Prime Minister's Spokesperson About The New Dog
Beto O’Rourke’s Presidential Campaign Suddenly Has A Purpose

Vlog For The Day And We'll Tell You Which Animal You Are
Do You Prefer The Same Celebrity Families As Everyone Else?

I Tried To Dramatically Change My Skin Using Cosmetic Lasers And Here's How It Went
This Short Quiz Will Reveal How You're Feeling Right Now

Your Relationship Deal Breakers Will Determine How Big Of A Clown You Are
Everyone Has A Sandwich Meat That Accurately Sums Up Their Sex Life — Here's Yours.
Joshmedia

https://www.google.com/amp/s/www.buzzfeed.com/amphtml/emofly/foods-everyone-should-learn-to-cook

Food
Learn more
This article needs more sources for reliability.

Different plants that are eaten.

Different kinds of meat.

Different kinds of foods.

Burgers
Food is what people and animals eat to survive. Food usually comes from animals or plants. It is eaten by living things to provide energy and nutrition.[1] Food contains the nutrition that people and animals need to be healthy. The consumption of food is enjoyable to humans. It contains protein, fat, carbohydrates, vitamins, water and minerals[2]. Liquids used for energy and nutrition are often called "drinks". If someone cannot afford food they go hungry.

Food for humans is mostly made through farming or gardening. It includes animal and vegetable sources. Some people refuse to eat food from animal origin, like meat, eggs, and products with milk in them. Not eating meat is called vegetarianism. Not eating or using any animal products is called veganism.

Basic foods consumed by humans
Plant source Animal source
Fruit
Vegetables
Grains
Seeds
Legumes (Beans, peas, lentils, etc.)
Herbs
Spices
Meat
Seafood
Eggs
Dairy products
Food produced by farmers or gardeners can be changed by industrial processes (the food industry). Processed food usually contains several natural ingredients and food additives (such as preservatives, antioxidants, emulsifiers, flavor enhancers). For example, bread is processed food.

At home, food is prepared in the kitchen, by the cook. The cook sometimes uses a cookbook. Examples of cooking utensils are pressure cookers, pots, and frying pans.

Food can also be prepared and served in restaurants or refectory (in particular for kids in school).

The utensils used may be a plate, knife, fork, chopsticks, spoon, bowl, or spork.

Many people do not grow their own food. They have to buy food that was grown by someone else. People buy most of their food in shops or markets. But some people still grow most or all of their own food.

People may buy food and take it home to cook it. They may buy food that is ready to eat from a street vendor or a restaurant.

Production of Food
Edit
Originally, people got food as hunter-gatherers. The agricultural revolution changed that. Farmers grew crops including those invented and improved by selective breeding, eventually improved further as genetically modified food. [3] These improvements shortened life-cycle of food, decreased time of production and/or increased production of food.

Food-related issues
Edit
Food shortage is still a big problem in the world today. Many people do not have enough money to buy the food that they need. Bad weather or other problems sometimes destroy the growing food in one part of the world. When people do not have enough food, we say that they are hungry. If they do not eat enough food for a long time, they will become sick and die from starvation. In areas where many people do not have enough food, we say that there is famine there.

Food and water can make people sick if it is contaminated by microorganisms, bad metals, or chemicals.

If people do not eat the right foods, they can become sick.

If people do not eat enough protein, they get the disease called kwashiorkor.
If they do not eat enough vitamin B1 (thiamine), they get the disease called beriberi.
If they do not eat enough vitamin C, they get the disease called scurvy.
If children do not eat enough vitamin D, they get the disease called rickets.
If people eat too much food, they can become overweight or obese. This is also bad for people's health. On the other hand, eating too less food could cause malnutrition disease. Therefore, people have to learn to balance the amount and nutrition of food to be suitable.

Food in religions
Edit
Many cultures or religions have food taboos. That means they have rules what people should not eat, or how the food has to be prepared. Examples of religious food rules are the Kashrut of Judaism and the Halal of Islam, that say that pig meat cannot be eaten. In Hinduism, eating beef is not allowed. Some Christians are vegetarian (someone who does not eat meat) because of their religious beliefs. For example, Seventh-day Adventist Church recommends vegetarianism.

In addition, sometime beliefs do not relate to the religion but belong to the culture. For example, some people pay respect to Guān Yīn mothergod and those followers will not consume "beef" as they believe that her father has a shape of the cow.

References
Last edited 18 days ago by Jim.henderson
RELATED PAGES
Meat
animal flesh eaten as food

Veganism
the practice of abstaining from animal products and a philosophy that rejects animal commodification

Diet (nutrition)
the sum of food consumed by an organism

Joshmedia

Wikipedia-food.

JoshMedia:
Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides. Directions here.

2. A Truly Perfect ROAST CHICKEN

buzzfeed.com
The only roast chicken recipe that ~really~ matters is Thomas Keller's. (It's true — we tested a lot of them side by side in a tournament.) Keller's recipe calls for super-high heat, three ingredients — chicken, salt, and pepper — and teaches you essential techniques that will last a lifetime. Instructions here.

3. Basic ROASTED VEGETABLES

tablefortwoblog.com
Set the oven to 450°F, toss veggies with oil and kosher salt, spread out on a baking sheet so they aren't too crowded, and roast until they look/taste good. The only trick is that you sort of have to understand which veggies take a little longer to cook — harder veggies like carrots, potatoes, broccoli, etc., take longer than soft mushrooms and tomatoes — so you'd cut those into smaller pieces so everything cooks at the same rate. Follow a couple of recipes and you'll get it no problem after a few times. Get a basic recipe here.

4. Fudgy Homemade BROWNIES

onesweetappetite.com
Get the above recipe from One Sweet Appetite. A lot of people also love Smitten Kitchen's recipe.

5. MACARONI AND CHEESE From Scratch

thepioneerwoman.com
You don't even need a recipe.

6. Perfectly Seared STEAK

buzzfeed.com
Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness — buy a thermometer, poke it with your finger constantly, and practice makes perfect. Here's how.

7. Killer GUACAMOLE

bonappetit.com
Authentic guacamole doesn't have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively. Follow this recipe from Roberto Santibanez to make really great guac.

8. Easy Homemade TOMATO SAUCE

bonappetit.com
Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan's famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit. You can also get more complex by sautéing even more veggies (carrots, celery) and adding red wine and meat by following this guide rather than a recipe.

9. The Best CHOCOLATE CHIP COOKIES

averiecooks.com
The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to "assemble a new archetypal cookie recipe." The results indicated that letting your dough rest overnight before baking is essential. Here's the recipe.

10. Slow-Cooked PULLED PORK
foodnetwork.com
This is very easy with a slow cooker (aka Crock-Pot) — here's the recipe. If you don't have a slow cooker, use this recipe to do it in your oven and leave yourself lots of time.

11. An Easy FRITTATA
allthegoodblognamesaretaken.com
This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you're not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes. Recipe here. Once you've graduated from basics, try a frittata that has potato in it — YUM.

12. Pan-Roasted CHICKEN THIGHS
bonappetit.com
This recipe is hands down the cheapest and quickest way to make chicken that's delicious — way better than anything you do to chicken breasts, trust. Follow this basic recipe. You will use it a million times.

13. Simple SAUTÉED GREENS
food52.com
Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don't have to. You can add lemon or vinegar and some red pepper, but you don't have to. Get the recipe.

14. Fluffy PANCAKES Not From a Box
buzzfeed.com
Knowing how to do this will make you a Sunday morning hero so many times in your life. Get the recipe.

15. MUSSELS in White Wine Sauce
melangery.com
You're going to be shocked by how easy it is to cook mussels — and clams work exactly the same way. Add crusty bread and you're in heaven. Get the recipe.

16. WHIPPED CREAM
ThinkStockPhoto
A very simple thing that is insanely delicious: Put heavy cream in a bowl, whip it (with a whisk — you can do it, don't give up, it doesn't take THAT long; or with an electric mixer) until it thickens, then add a little sugar. Pair with strawberries for the best simple dessert of all time. Here are instructions.

17. A Good BURGER
foodnetwork.com
A big part of this will be learning how to clean and fire up a grill, when the grill is hot enough, how to control the heat, which just takes research (i.e., watch a bunch of videos online) and practice. But start now with this very basic recipe for burgers.

18. Creamy MASHED POTATOES
deliciousasitlooks.com
To make mashed potatoes, you cut raw potatoes into equal-size pieces (you can peel the potatoes or not), cover them with an inch of cold water, bring it to a boil and cook them until they can be easily pierced with a knife, then drain. Meanwhile heat some butter and cream (or milk, or half-and-half) together in another pot, combine that with the cooked potatoes and lots of salt and mash it all together. You can add more milk, butter, and salt until it tastes good if you need to. Lots of people add things like garlic, spices, sour cream, even cheese to the butter/cream mixture for extra deliciousness (like this restaurant-style garlic mashed potatoes recipe). But if you want to just start with the very basics, use this recipe.

19. Basic BLANCHED VEGETABLES
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome. To blanch means to put a vegetable in rapidly boiling salted water until it's just cooked, usually only one or two minutes — you will know because your mouth will know when you taste one — then immediately stick it in ice water to stop the cooking. It is an essential basic technique of cooking that you should master ASAP.

theardentcook.com
foodformyfamily.com
homefoodsafety.org
Step 1: Bring a big pot of water to a boil.

Step 2: Salt the water.

Step 3: Once the water's really boiling, put a couple handfuls of one kind of vegetable in the water for about 1–3 minutes (depends on the veggie how much time you'll need). Be careful not to crowd them/add too many vegetables at once. If you're cooking a lot of vegetables, work in batches; you want the water to stay at consistent boil the whole time.

daphnesdandelions..com
daphnesdandelions..com
foodonfifth.com
Step 4: Taste one of the vegetables after a minute. For bigger veggies like broccoli, if you don't want to taste it you can insert a small knife into the thickest part of the stem — if the knife slides in and out easily, it's done.

Step 5: Remove the veggies once they are cooked using tongs or a slotted basket or spoon. (You probably don't want to just dump the veggies into a colander and lose all your boiling water, because you can cook several batches of different different kinds of vegetables — green beans, then asparagus, then peas — in the same pot of boiling water and make one hell of a delicious vegetable salad. So cook the smallest thing that you wouldn't want to fish out with a spoon last — like peas — then you can dump the water.)

simplelifeandhome.com
delectablemusings.com
theardentcook.com
Step 6: Immediately "shock" your cooked veggies: Put them straight from the boiling water into a bowl of ice water — use lots of ice — right away to stop the cooking and so they stay green and bright. Try this recipe for practice, although if you can't find fava beans (and they are annoying to peel anyways), just use snap peas, snow peas, or green beans.

20. RICE on Your Stovetop
ThinkStockPhoto
Use this recipe. The Kitchn also has great step-by-step instructions for a basic pot of rice plus tips to cure your fear.

21. Healthy BAKED FISH
natashaskitchen.com
If you're really scared of cooking fish, it's best to do it in a little pouch made of foil or parchment because that's the most forgiving method. But making a marinade/sauce and baking it straight up like the recipe in the photo above is great too.

22. Hearty BEEF STEW
chow.com
This is a good recipe to learn early because it teaches you the basics of braising: Sear meat on all its sides in a hot pot, take it out, sauté some onions in that pot, add a little liquid (broth, wine, whatever) and scrape up brown stuff, put the meat back in with lots of stock and some wine and maybe herbs, and simmer on low for a while. Add vegetables like potatoes, carrots, and peas (that you want to retain a certain bite) toward the end so they cook until just tender and don't get mushy. Follow this classic recipe from CHOW or this very similar and amazing one from Gourmet.

23. A Simple CAKE for Special Occasions
Flickr: linzersinlondon
To make a cake, you need an electric mixer and some kind of baking pan. The easiest cake in the world is a loaf cake because it's just, like, a loaf, but it absolutely still counts as a thoughtful gesture if it's someone's birthday or something. And they are delicious. Here's a great vanilla loaf cake recipe from Dorie Greenspan, queen of baking recipes (she also provides a chocolate sauce for it here), and Nigella Lawson's dense chocolate loaf cake.

24. Basic FROSTING
food-gifs.com
food-gifs.com
Buttercream frosting is your basic cupcake/cake frosting that spreads around like magic and tastes creamy and delicious. Most frosting recipes call for a stand mixer (because it takes a while to beat the butter so it's nice to be able to walk away), but you don't really need one if you have an electric hand mixer. The basic thing is that you're going to beat butter for a long time in the bowl and then add powdered sugar. Here's a vanilla buttercream frosting recipe, a classic chocolate buttercream frosting, a slightly creamier, super-fudgy frosting, and a cream cheese frosting.

25. Easy SALAD DRESSING
marthastewart.com
You know when you're at an Italian restaurant and there's a bowl of olive oil with a little floating pool of balsamic vinegar in it for you to dip your bread in? That's basically salad dressing that hasn't been whisked. Once you know the basics, you can truly make any salad dressing recipe, and the basics are:

• The ratio is more or less 1 part acid to 3 parts oil. Acid means vinegar or lemon juice, usually.

• You start with acid then whisk in oil.

HOW:

1. Start with a large bowl or a jar with a lid.* The bowl should be large because whisking in a small bowl is stupid and annoying and you will have to whisk pretty hard to get the dressing to emulsify/thicken.

2. Then start with an acid. The acid can be lemon juice or lime juice or a combination of citrus juices. You can use vinegar instead or in addition to citrus — white wine vinegar, red wine vinegar, balsamic vinegar, champagne vinegar, rice vinegar, or sherry vinegar will give you a nicer flavor than just straight white vinegar or apple cider vinegar, which are kind of harsh.

Measure the amount of acid you use because you will want to use three times that amount when you measure your oil. Remember if you use vinegar + citrus it still needs to be a third of the oil amount.

3. Slowly whisk in olive oil as a tiny drizzle. So if you use one spoonful of lemon juice, use three spoonfuls of oil. If you used 1/4 cup of lemon juice and/or vinegar, use 3/4 cup olive oil.

If you're using a jar with a lid you can just unceremoniously add the oil all at once and screw on the lid and shake. If you are making this in a blender, same thing. (Blenders are especially awesome when you have stuff like shallots or garlic in a salad dressing because they get pulverized and taste great.)

4. Add lots of kosher salad and pepper to taste.

(Once you've graduated from the basics: If you want to add other flavors, add them to the vinegar or lemon juice before you add any oil. SO — minced shallot, minced garlic, minced ginger, honey, soy sauce, hot sauce, fish sauce, whatever, put any or all of these in the bowl with your acid in whatever amount you think will taste good. Another great ingredient to add to your acid before you add oil is mustard because it does double duty: Mustard adds flavor but it is also a great emulsifier, meaning it will help the oil and acid blend and thicken into a proper dressing. Herbs can kind of go in whenever.)

Follow this basic recipe. Other good basic ones are this lemon-vinaigrette recipe and everything over here, and Cooking Light has good step-by-step photos.

26. A Good, Unfussy CHEESE PLATE
Macey Foronda
This isn't exactly "cooking" per se, but obviously it's very important because cheese. You don’t have to serve a prepacked cubed cheese situation at a party ever again. There is another way, and it doesn't require a fancy cheese shop.

More like this:
21 Tweets That Prove Your Coworkers Are The Most Awkward Relationships In Your Life

Which Drag Queen From "RuPaul's Drag Race" Are You?
Choose A Garment In Every Color And We'll Guess Your Favorite Season

14 Books You Need To Read Before Seeing The Film
39 Products You Probably Won't Be Able To Get Out Of Your Head

Which "Winnie The Pooh" Character Are You?
There Are Only 9 Moral Alignments In The World — Which One Are You?

Choose Some Candy To See What Your Halloween Costume Should Be
Are You More Of An Ariana Grande Fan Or A Taylor Swift Fan?

15 Small "Avengers: Endgame" Details That Deserve A Large Round Of Applause
Opinion: In This Economy, Every Day Should Be Labor Day

15 Gluten-Free Desserts That Actually Taste Good
Which "Mean Girls" Girl Are You Based On Your Bubble Tea Order?

We Know What Your College Major Should Be Based On This Quiz
How Well Do You Remember These Random Animated Movies From The '90s?

We Bet You Can't Get A Perfect Score On This Taylor Swift Trivia Quiz
Eat A Bunch Of Your Favorite Foods And We'll Give You A Word To Describe You

Are These 11 Celebrities Younger Or Older Than Pitbull?
I'm So Embarrassed But Somehow I Just Learned That A Full Chicken Wing Is Composed Of The Two Different Shapes Of Wings

Plan A Day Out With Your Friends And We'll Reveal Which App You Are
This Game Of Would You Rather Is Seriously Hard

Read The Transcript Of Political Journalists Asking The Prime Minister's Spokesperson About The New Dog
Beto O’Rourke’s Presidential Campaign Suddenly Has A Purpose

Vlog For The Day And We'll Tell You Which Animal You Are
Do You Prefer The Same Celebrity Families As Everyone Else?

I Tried To Dramatically Change My Skin Using Cosmetic Lasers And Here's How It Went
This Short Quiz Will Reveal How You're Feeling Right Now

Your Relationship Deal Breakers Will Determine How Big Of A Clown You Are
Everyone Has A Sandwich Meat That Accurately Sums Up Their Sex Life — Here's Yours.
Joshmedia

https://www.google.com/amp/s/www.buzzfeed.com/amphtml/emofly/foods-everyone-should-learn-to-cook

NEWS
Find the latest ag news, including updates on farm policy, business, machinery, and technology. This section also covers crop news for corn, soybeans, and wheat as well as livestock updates on cattle, hogs, and poultry.

Syngenta Buys Agricultural Technology Firm Cropio
Cropio to remain a standalone company, owned by Syngenta
Land Sale: Hancock County Land Sale Averages $8,200 per Acre
High-quality farmland in west-central Illinois sells at auction for $8,200 per acre.
3 Big Things Today, August 30
Soybean futures and corn futures were higher overnight on easing trade tensions between the U.S. and China.
Successful Farming TV Show
Unbelievable Shop/Office with Room for Used Parts Business
By Top Shops
Dave Mowitz travels to Oconomowoc, Wisconsin, to the Runyard farmstead on Top Shops. The Runyards needed a shop that was functional for future expansion and for their used part business.
Successful Farming TV Show
Farmer-Modified Shop Stove
By All Around the Farm
What’s a great way to keep warm in your farm shop? An old cast iron wood stove, of course!
Successful Farming TV Show
Don Landoll’s 1950 Ford 8N Tractor
By Successful Farming TV Show
Dave Mowitz visits with Don Landoll to see his beautifully restored Ford 8N.
To Protect Livestock, Watch for Signs of Anthrax
With cattle in North Dakota and Texas testing positive for anthrax, Nebraska Department of Ag encourages livestock producers to protect animals.
Corn, Soybean Harvest Is Under Way for Southern Farmers
With combines rolling in cornfields from Texas to Arkansas, soybean cutting is getting under way in the Mississippi Delta region.
Largest Industrial Hemp Processing Plant Opens in Colorado
As the surge of industrial hemp farming advances, Paragon Processing is poised to offer seed-to-shelf solutions.
Perdue Takes Call from Trump with Midwest Farmers
Secretary Sonny Perdue was on stage in Decatur, Illinois, when he stunned the crowd and accepted a phone call from President Donald Trump regarding trade with China.
3 Big Things Today, August 29
Soybean futures and corn futures were higher in overnight trading.
What’s the secret to getting farmers hooked on ag tech apps?
Start-ups have to build digital services that farmers can do something with and extract value from, says Impact Terra.
Show More
TIP OF THE DAY
Extra UTV Bed Protection
UTV bedliner
I use my UTVs around the farm for many purposes including picking up rocks. I also use them for recreation, and I like to keep them clean... read more

NEWS NEWS
Syngenta Buys Agricultural Technology Firm Cropio
Land Sale: Hancock County Land Sale Averages $8,200 per Acre
3 Big Things Today, August 30
To Protect Livestock, Watch for Signs of Anthrax
All News
See what’s trending right now on agriculture
MARKETING
American farmers need to remember ...
It’s Monday afternoon here in Korea, and after a week ...[More]

Author: rickgthf Posted: 09-02-2019
Should we copy right satellite images of our...
Elaine Kub on Market 2 Market was talking about our ...[More]

Author: BA Deere Posted: 08-31-2019
All Talk
Browse
News
Markets
Weather
Machinery
Crops
Technology
Farm Management
Livestock
Family
Talk
Magazine
TV
Radio
Your Account
Login
Join
Manage Newsletters
Magazine
Subscribe
Renew Subscription
Magazine Customer Service
Contact
Contact Us
Advertise With Us
Follow Us
Facebook
Twitter
Instagram
Meredith Agrimedia
© 2019 Meredith Corporation. All Rights Reserved.

All https://www.barchart.com/solutions/ is provided by Barchart Solutions.

Futures: at least 10 minute delayed. Information is provided 'as is' and solely for informational purposes, not for trading purposes or advice. To see all exchange delays and terms of use, please see https://www.barchart.com/solutions/terms.





Privacy Policy - Your California Rights
Terms of Service
Data Policy
EU Data Subject Requests
AdChoices