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Also, be sure your freezer temperature is actually low enough to keep things frozen. You should invest in a thermometer for your freezer to be totally certain. Otherwise the stock may not be frozen properly.

Chicken and pork stock lasts for about a month or two. You can make it several times a year and freeze it in ice cube trays for storage in freezer bags. Here's a cool tip from me: make more frozen stock when you still have a large bag of it left: what you do is empty the bag of stock cubes into...

Hi, I agree that Alton brown is an excellent chef. He's also written several books that you should definitely check out, and of course all his recipes are online. Anyways, I'm not affiliated with him at all, just a fan. But I wanted to say, you should really invest in a good quality set of...

Hey there... you can find a picture by googling for automatic knife sharpener block, or something like that. Cheers!

Light weight materials with a darker colour will decrease the baking time. On the other hand, insulated pans will slow baking. Also, size of the muffin cup capacity will affect cooking time and evenness, obviously, as you will be baking a larger sized batter in each cup.

One little known fact is that, though you probably know there are different gauges of stainless steel, there are also actually stainless steel materials that are of different quality. Higher quality stainless steel will have an impact on how food sticks, or whether or not it will burn. Certain...

Because you're in college, and new to cooking, I really recommend you invest in a high quality cookware set. The quality and ease of cooking is not just determined by a chef's skill, but also the cookware equipment. For example, certain cookware can cook much more evenly, with much less chance...

Don't double them; because eggs are involved, they won't cook through evenly. Probably the best bet is to just cook them in batches somewhat in advance, then reheat as needed.

A garlic press is a total waste of time. To cut the garlic, it's best to first simply cut off the ends with a knife, then "squash out" the garlic from its peel with something broad, like a wide knife.

The most time and space efficient way to store your knife is in a block that will sharpen it each and every time you put the knife in, and take it out. Just be sure to DRY your knives before storage, because they WILL corrode.

If you get a Turbo Oven, you can do things like cook an entire turkey in a couple of minutes. However, it doesn't cook completely evenly. There is also a model that includes a regular oven as part of it. I don't know about the others, but just thought I'd put my two bits in.

Baking different things can be best accomplished with different materials. One material I recommend is a silicone baking mat: it's a nonstick baking mat that's oven, freezer, and microwave safe. You can also just use plain aluminum pans with silicone coated parchment paper.

Just use a knife. If it's sharp enough, you can just stab it down through four times, to take out a rectangular prism shaped chunk of apple! Faster than a corer once you get into the rhythm!

Your first all purpose cooking knife should an 8 to 10" chef's knife or Asian style veggie knife like a Santoku. I challenge anyone to suggest a better knife for a beginner. There's almost no end to the uses of these, and you can basically do everything that an electric food processor does...

Hi, If you want a very cool tofu recipe, consider a silken tofu dessert. You can easily find recipes for these online. They are often unique, and if you choose to make a cake or pie rather than smoothie, are involved enough to take 15 minutes.

Hard anodized aluminum cookware is only really useful for frying pans, for cooking eggs or omelettes. Even then, it only speeds up cleanup a little, compared to a good copper-based pan. I recommend stainless steel clad copper core, or pure copper cookware instead, because it will last a...