| Microwave cooking
The speed and convenience of microwave ovens has changed the way many people cook, but there are some major differences between microwave and conventional cooking that you should be aware of.
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| Re-freezing food
Refreezing food is sometimes possible, but it's never a good idea. Even though it may be safe to eat, flavor and texture generally suffer. Still, after a power outage or similar situation, you probably don't want to throw out everything in the freezer.
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| Substituting ingredients
Sooner or later, every cook runs into a situation where the exact ingredient isn't on hand. In many cases, emergency substitutions can be made that will save both the recipe and the day.
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| Tips for freezing vegetables
Some vegetables preserve their flavor and texture after freezing; others don't. Salad vegetables like tomatoes, cucumbers and onions lose their crispness when they're frozen, although they're still suitable for flavoring soups and stews.
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| Types of spices
What's the difference between spices and herbs? Generally, spices come from flowers, seeds, fruit, roots, or bark, while herbs come from leaves and stems.
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