Walked away from the pot too long and scorched the bottom of what you were cooking? Instead of scraping the bottom of the pot, stirring it in and hoping no one notices, you can salvage it by transferring it to a new pan and leaving those burned bits behind.
Fall has arrived! Here’s what’s in season right now.
Tired of chasing around pesky bits of shell in your eggs? This clever tip will make fishing them out much easier.
If your pan sauce is looking greasy and separated, it's because the emulsion broke. This usually happens when you over-reduce and end up with a higher ratio of fat than water. The quick fix? Just whisk in a splash of warm water.
Have you ever had challenges in the kitchen and wished you could just ask a chef for help? Maybe you’re wondering why your sauce looks separated or your steak never comes out right.
Ask your burning culinary questions with the form above and have a chance to receive an answer from Top Chef judge, 5-time James Beard Award Winner, and Made In customer Tom Colicchio.
Accidents happen in the kitchen. Here's how to handle minor cuts and burns.
Cooks, who's got the best kitchen disaster story?
Today's culinary lesson is on knife technique. Here we explain a few common cuts, when and why you might use them.
These four herby sauces are the perfect accompaniment to grilling season. Though they look similar, each has its own unique heritage and flavor.
Stocks and broths are essential culinary building blocks.
Here we explain the method and differences between a few common varieties.
Once you master the 5 mother sauces, there's at least 20 more you can easily make with a few variations. Here's how they break down.
Earlier this week we showed you how to make béchamel, velouté and espagnole. Today, we're tackling the final two mother sauces: tomato and hollandaise. Now that you know how to make all 5, there's nearly endless variations you can make. More on that later!
School is back in session. Time to brush up on some culinary basics. Today, we're covering how to make three roux-based mother sauces: béchamel, velouté and espagnole. Stay tuned to learn how to make the remaining two mother sauces later this week.
Tough pill to swallow: stainless steel does stain. The good news is, you can get virtually any stain out and your pan will last forever. All you need to treat these three commons stains are white vinegar, stainless steel cleaner, a stainless steel scrubber (not steel wool!), Dawn Powerwash and a little water.
Skewers are popular all around the world, with key differences unique to each culture. Here, we explain the difference between a kebab, kofta, yakitori and satay.
From temperature guides to guest artists, the logo on our stainless clad pans has changed a lot throughout the years. Noticed this came up in our subreddit recently, so thought this would be fun to share!
If you’re someone who meal preps (or just likes to cook enough food to avoid cooking again tomorrow), what pieces in your kitchen end up doing most of the work?
We made a guide with some of our favorite tools for batch cooking, and here are the stand outs:
Full guide here if you want to see the rest:
https://madeincookware.com/blogs/best-cookware-for-meal-prepping
If you were meal prepping for the week and could only grab two pieces of cookware, what are you picking?
Would you try the 4th burger?
We see your fried eggs in stainless and raise you a tornado omelet.
Summer fruit is back and that means: pie season. Here, we describe the difference between a few common varieties.