101 Tips

For the first time ever, Fine Cooking editors have gathered their favorite tips in one special issue.

101 Tips is filled with the best cooking secrets, shortcuts, wit, and wisdom from our expert test kitchen staff, renowned chef-contributors, top food scientists, and our loyal readers.

Discover how to pick the perfect pork chop, the best tool for separating eggs, and why you should switch to kosher salt. Learn new ways with favorite ingredients, from paprika to potatoes, cooking wine to wasabi, and how to choose the cooking tools that will last a lifetime.

Recipes, too! Make them and learn master techniques--roasting chicken, sautéing mushrooms, and layering a cake among them--that will come in handy forever.

Practical enough to use in the kitchen yet fun to read, too, 101 Tips also includes a handy reference guide to everything from quick-fix ingredient substitutions to the proper temperatures for tender (yet safe) results when cooking meat, pork, chicken, and fish.

Whether it's a big topics (like how to choose a chef's knife that's right for you) or small (like how to get that pesky fruit label off) 101 Tips offers great guidance in the kitchen.

• Buy 101 Tips and get more than the title promises. Aside from the featured, numbered tips, you'll find:
• Wine 101--How to easily break out of your wine drinking rut and try something new that you're guaranteed to like
• The science behind the tips--Eye-opening revelations to why the more unusual cooking tips really work
• What we mean by--How big is a sprig? How soft should butter at "room temperature" be? Here are cooking terms clearly spelled out
• Back to basics--Indispensable cooking charts on pan size, cooking temperature, measurement conversions, and ingredient substitutions
• 12 recipe classics--Recipes no home cook should be without plus the how-to for the best results

• Pages printed on special paper stock for an almost book-like feel
• Complete index for instant reference
• A great gift for everyone who loves to cook