POTS AND PANS CITY BLOG

Barbeques are an American tradition, and for many of us, summertime and The 4th of July bring to mind visions of barbeque parties in the back yard with friends and families.

There are a number of different methods to prepare and season the meat prior to grilling.
Some cooks prefer to soak the meat first in special marinades and some prefer rubbing the seasoning whether wet or dry prior to cooking. The preparation and ingredients for marinating may be regional; and we now have foreign inspired marinades (Korean, for example) thrown into the mix. The preferred wood that is used can also differ. However, no barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked, with the exception of tomato based barbecue sauces as tomato based sauces burn easier than the other types.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues sauces can sometimes even be a family secret to be guarded and passed down. On the other hand, good barbecue sauces can also be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used and probably the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that are easily found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, they have the property to breakdown all the flavor of other ingredients and blending them with their own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. Mustard based barbecue sauces are great for grilling pork.

Vinegar is agreat meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces have a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar, salt and all the other ingredients that you want it to have.

Coming up with your own “secret sauce” can be fun and rewarding, but if experimenting with food is not your forte, there are also many great sauces available at the store.

When it comes to barbequing, there are two primary styles that most people use.

The first method, especially popular in backyard barbeques, is the style where the food is cooked directly over the source of heat. This way, the food is quickly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Usually the lid is kept open. Most types of food, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally stay around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

Breadmakers For Easy Baking

A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmakers have since made their way to homes the world over. By means of a breadmaker, automatic baking has become possible and more convenient.

As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan which is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and it has been allowed to cool down, the bread is freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place.

Breadmaker breads spoil easier than commercial breads due to the absence of additives. However, it is possible to add sourdough starter to the ingredients to prolong the shelf life of the breads.

Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.

Considerations in choosing a breadmaker:

- the over-all capacity of baking loafs

- the quality of bread produced

- the duration of time it takes to make one loaf

- the featured programs

- type: may either be single loaf breadmaker or multi loaf breadmaker

As with normal baking several problems may arise concerning the quality of the bread produced. Such problems may be caused either by the baking process or the quality of breadmaker itself.

Doughy loaf

This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.

Small bread

Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller.

Collapsed or flat-topped bread

Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.

Bread sticking in the breadmaker pan

This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.

Too much rising of the loaf

This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance.

Always be sure to read the manual of your particular machine to get the best results.

Summer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.

Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender too.

These are all very simple recipes, so don’t be shy to modify them and get a taste that your whole family can enjoy.

Here are the recipes.

Summer Vegetarian soup
This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day

an avocado – skin and pit removed of course
4 Roma tomatoes – they may not be quite juicy enough (see below)
Basil to taste (Thai basil is really good in this)
4 tablespoons of extra virgin olive oil

Process
How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.

Sensational Salsa & Black Bean

This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.
Roughly 4 servings

INGREDIENTS:
2 normal sized cans of black beans (any brand is OK, but try for low salt)
1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)
1 cup of your favorite salsa (chunky makes a heartier soup)
1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too)
1/4 cup of sour cream
1-2 green onions chopped fine

Process:
Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.

MANGO SOUP

Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.

Ingredients:

1 large RIPE mango (it will be soft, no squishy, to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 TBSP ginger – Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine

Process:
Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.

As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.

At your next dinner party wouldn’t you like to “Wow” everyone by serving a zesty paella as a main course? Then bring out a beautiful Pinot Noir wine that would match perfectly with this highly spiced Spanish dish. It is already in the books—your dinner party is a hit!

Paella consists of a mixture of rice, spices, vegetables, meat such as chicken or sausage, and the ‘piece de resistance’, seafood. Serving seafood at any dinner party makes it special. Having an unusual dish as tasty as Paella just adds to the excitement. And, paella is one of those dishes that can be fun to serve because it is usually served in a big family-style platter that displays all the seafood treasures it contains. You shouldn’t be surprised if your guests dig in and eat some of the seafood offerings with their hands to get every bit of the goodness. This all serves to make the evening more casual and fun!

Matching a wine with your main course of Paella isn’t at all tricky. Of course, the traditional rule can apply that you could serve white wine with a fish or seafood dish, but with Paella there are the other ingredients and the spicy flavor to consider. One of the milder white wines could get lost with this dish. It may therefore be more advisable in this case to serve a hearty white, a robust red or even a lovely rosé. That is why a Pinot Noir would go well here.

Pinot Noir is a lighter red wine that goes well with poultry, ham, lamb or pork. It has a flavor that is reminiscent of sweet red berries, cherries or tomatoes, with a hint of earthy or wood-like tones that would complement the saffron in the Paella. Because it is a lighter red wine, it will not overpower the lobster or crab in the dish, but it is still strong enough to complement the other meats.

If you wish to try pairing Paella with the Pinot Noir, here is a great recipe for Paella that you may wish to try out at your next dinner party. It is easy to make and sure to be a hit, especially when you pair it with a great wine like Pinot Noir.

Paella

Combine all above ingredients in food processor and process until smooth.

 In a large roasting pan, heat 3 TBSP. olive oil. Add:

4-5 crab legs, cut into 2” pieces

4-5 chunks lobster meat

4 fish fillets (cod or sole) cut into chunks

4 skinless, boneless chicken breasts, cut into chunks

3 spicy Italian sausages, but into 1” chunks

1 pkg. Med-large shrimp

3 lbs. Cleaned and bearded fresh mussels

 Sauté in hot oil for 3-4 minutes, then add 3 ½ cups uncooked white rice to seafood mixture. Cook, stirring constantly, for 5 minutes. Then add:

 1 cup white wine

1 cup crushed tomatoes,

1 ½ cups water

1 can beer

Processed mixture from above

12-14 whole green olives.

Gently stir together. Cover and bake in oven at 395? for approximately one hour (until rice is fluffy and fully cooked.)

Barbeque season has come at last, and with it comes the tantalizing taste of grilled steak. Many outdoor barbeque connoisseurs would revert to drinking a boring cold beer with their steak, but pairing a lovely wine with the steak is more of a treat. And, Zinfandel is a red wine that will stand up to the smoky flavors of the steak and is robust enough to complement it.
The Zinfandel red grape variety’s origins has been disputed, but DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape, Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in Italy. Today the Zinfandel grape has been planted in over 10% of California wine vineyards.
Zinfandel is typically a red wine, but in the United States a semi-sweet rosé or blush wine is called White Zinfandel. The White Zinfandel wine has recorded six times the sales of the red variety.
The taste of the red Zinfandel depends upon the ripeness of the grapes when it is made, and from where it is made. Red berry fruity flavors, like raspberry, result from wines from cooler areas such as the Napa Valley. Blackberry, anise or peppery notes are more common in wines from warmer areas like Sonoma County and in wines from the Primitivo clone strain of grape.
Zinfandel wines are typically best enjoyed in its youth, within three to five years of vintage. With age, the luscious fruitiness of this wine drops markedly and can display a pronounced ‘hot’ taste of higher alcohol levels. In the younger wines, the voluptuous flavor tends to mask the taste of the higher alcohol levels of this wine.
The lovely smokiness of grilled steak pairs well with this red wine. The heavy robustness and high sugar content of the wine complements the charred steak flavors.
To achieve the maximum wine and steak pairing complement, lightly season your steak with your favorite seasonings and grill to your choice of doneness. Then, top with the Zucchini Steak Sauce below:
Zucchini Steak Sauce

3-4 small zucchini, thinly sliced
1 onion, chopped
2 cloves garlic, finely diced
2 TBSP. butter
¼ tsp. Each, salt & pepper
1 tomato, diced
1 TBSP. soy sauce
1 TBSP. Chicken and Rib barbeque sauce
1 can sliced or whole mushrooms

Melt butter in a small saucepan. Add onions and cook until transparent. Add garlic, zucchini, tomato and salt & pepper. Stir in soy sauce and barbeque sauce. Simmer together until zucchini are soft. Add mushrooms and cook through.

Delicious served over grilled steak.

Enjoying wine with your meal can be a very pleasurable experience, especially if you pay some attention as to which wine complements the food that you will be eating with it. The basic idea of pairing wine with food is to try to find a wine and food combination that tastes better together than they do on their own. In other words, find taste combinations that match well in your mouth when consumed together.
Although many may make suggestions, everyone’s taste palate is different and wine and food pairings are often dictated by personal choice. You should not worry too much about what others tell you about the wine and food matches, but should leave it up to your own palate to decide for yourself.
There are, however, a few simple guidelines to follow when serving wine with a meal. When you plan a meal, you generally start with the more delicate tastes, like a salad, and work your way through the meal towards the heavier tastes, like the meat course, and end with a sweet dessert. In the same manner, you want to drink light to darker, heavier wines to go with the course you are eating.
Typically a light white wine is usually a match for salads or the lighter beginning dishes of a meal. You would then move on to the heavier wines, like serving a red wine with a beef dish or one with a heavier meat sauce. The dessert part of the meal would typically match with a sweeter, heavier wine choice such as a port served with a piece of chocolate cake.
You also need to consider a balance when serving wine with your food. You do not want the flavors of your food to overshadow the taste of the wine, so you need to consider both the flavor and texture of your food when choosing a wine to go with it. For example, a lobster dish may have a rich buttery sweet flavor that may be delicate enough to be complemented by a white wine, but because of the rich texture, the white wine served should also be rich and full-bodied, such as an oak-aged Chardonnay.
When choosing a wine for a dish that has mixed ingredients and you are not sure what will match with it, try to determine what the most dominant flavor in the dish is and match your wine to that flavor. It could be the sauce or seasonings that determine the match. For instance, in a chicken dish with a spicy sauce, although chicken typically is served with a white wine, in this case a medium-bodied red may go better with the dominant sauce flavor.
You can also create matches for food and wine by mirroring the characteristics of the food. An example of this would be to pair a full-bodied jammy red Zinfandel with a rich meat in a thick gravy. As a tip, include some of the wine you will be serving with the dish as on of the cooking ingredients.
Another way to go is by contrasting the food and wine that you are serving together. This can often be a delicious choice. For example, you may wish to serve a sweet Port with a cheese tray. The sweet richness of the Port contrasts perfectly with the strong salty cheese to make a great taste combination.
Another hint in pairing food and wine is to think of regional items that go together. For instance, an Italian Chianti is a great match for a spaghetti dish with a rich tomato and meat sauce.
At the same time, think about the key components in the wine you choose to serve with a dish. The amount of acidity in the food can cause a wine with little acidity to taste bland. For instance, tomatoes in a dish need a wine with enough acid content to balance it out. Or, if you are serving a dish that has a sweetness to it, like a dessert, the sweet element needs to be balanced out in the wine you serve. As a rule, when serving desserts, the wine consumed with it should be at least as sweet as the dessert.
You also need to consider the tannin found in the wine (a component that comes from the skins, seeds and stems of the grapes) and the alcohol content in the wine. The tannin, mostly found in red wines, generally leave an astringent feeling in your mouth. You should match the tannin content of the wine with the protein of the meat you are serving. For example, the protein from a juicy steak would coat your mouth and make the tannins in the wine seem softer and smoother.
The amount of alcohol in the wine will intensify the spiciness found in the dish you are serving. So, unless you want a lot of heat to be the main component of your food, try to avoid serving high-alcohol content wines with spicy dishes. As an alternate, a dry wine with just a bit of sweetness would work well.
As mentioned, the above are just general rules about how to pair food and wines. Only you can decide for yourself what works best with your flavor palate. Remember that anything goes as long as it tastes great to you.

If you’ve shopped for cookware recently, you may have gotten a headache from looking at all the choices and brands available. And all of them seem to be telling you the same things – I’m the best; I’m a great value; buy me.

What should you buy? Before you start considering your cookware options consider the following five questions.

1) Do you cook for a few people or a lot of people? This will determine how many pots and pans you need and also how big you need them to be.

2) What kind of cooking do you most often do? I like to make homemade soup so a large stockpot is essential for me. On the other hand, I never steam anything on the stove top (I use an electric steamer) so a stove top steamer is useless to me. Think about what you cook or what you want to learn how to cook so you can determine what pieces of cookware you’ll need.

3) How important is ease of cleanup to you? If you hate cleanup you should probably buy non-stick cookware. If you want to be able to put your cookware in the dishwasher you’ll need to look at the sets you’re considering to see if it’s advisable. For example, hard-anodized aluminum cookware is a very popular type of cookware but the outside of the pots will change color and darken if you wash them in your dishwasher. I own this type of cookware and I love it. But there are days when I don’t love having to take the time to hand-wash it, but I do because I don’t want it to get discolored in my dishwasher. Most professional cooks prefer stainless steel cookware. It’s nice to cook with but clean-up can be fairly time-consuming.

4) What type of stove do you have? Do you have a smooth-top electric stovetop? If you do, you need flat-bottom pots and pans. I didn’t think about this when I purchased my smooth-top stove. I quickly discovered my pots and pans weren’t flat bottomed and that they didn’t work well on my new stove. As a result I had to go buy new cookware that had flat bottoms. If you have an induction cooktop you needs pots and pans with ferrite in them, which means they need to be magnetic.

5) What is your budget? I highly recommend buying the best quality cookware you can afford. The best quality is not always the most expensive cookware available, but it’s never the cheapest. If you buy a $49.99 set of cookware, you’ll be getting a bargain but you won’t be getting a good set of cookware.

Now that you’ve thought about your needs and know how much you can afford to spend, it’s time to go look at cookware. You’ll likely be using your cookware every day so you want something that you’re comfortable working with. But the number one thing to look for in cookware is weight and heft. Heavier weight cookware won’t warp over time which causes you to lose the flat, even cooking surface on the bottom of your pan; and you can control the heat better in heavier weight cookware. I’m not saying you have to buy cookware that you need to join the gym to be able to lift out of the cupboard but don’t buy cheap flimsy pots and pans.

If a pan feels like you could bend it, don’t buy it. I’m not suggesting you walk into a store, pick up every pot and pan and try to bend it, but look at one of the saucepans. If you push a little on the sides and that saucepan has some “give” to it, it’s not going to hold up well on your stove.

To get a good quality cookware set you’ll probably need to spend a minimum of $200 (. If you don’t have that much to spend consider buying only the essential pieces you need to get you started such as a 2-quart saucepan, a sauté pan and a stockpot. Add pieces as you can afford them. Although you’ll typically get the best value for your money if you buy a cookware set versus buying the individual pieces don’t buy a poor quality set just so you have an entire set of cookware. You’ll end up spending more money in the long run replacing those pots and pans when they get warped and ruined (which won’t take long).

If you take the time to consider your needs, do some shopping around, and purchase the best quality set of cookware you can afford, you’re likely to be happy with your purchase for a long time.

Update: 07/11/09 – Also see our cookware guide page.

Everyone loves to eat and everyone loves to try new taste experiences. That is why cookbooks are so popular. Not only do they allow you to expand your daily cuisine, but they also help you learn how to eat healthier and lose weight. There are literally thousands of cookbooks for you to choose from, from old time favorites like “Betty Crocker’s Picture Cookbook” first published in 1950 (45 million copies sold) and “Joy of Cooking”, published in 1931 (14 million copies sold) to “In the Kitchen with Rosie: Oprah’s Favorite Recipes”, published in 1994 (5.2 million copies sold).

Everyday new cookbooks come along that become new favorites. Here are a few of the new more popular titles that may appeal to you:

“Cook with Jamie: My Guide to Making You a Better Cook” by Jamie Oliver

Jamie Oliver from the worldly popular cooking show The Naked Chef has published yet another cookbook that appears to be his best book yet. (He also published “Jamie at Home” and “Jamie’s Italy” cookbooks previously). This book published by Hyperion (Sep 20 2007) is 448 pages and runs about $25.00.

There are over 175 recipes that focus on flavor and freshness, rather than labor-intensive meal preparation. The book’s emphasis is on educating readers on cooking basics. It has a conversational style and offers guidelines for cooking rather than strict instructions. The approach is friendly and extremely readable in Oliver’s typical enthusiastic manner.

Many of the recipes are up-dated versions of old classics, with everyday dishes that everyone can enjoy. The book caters to those cooks who are strapped for time and offers simple solutions to meals that range from chicken breasts to fried calamari, and even to old standards like shortbread cookies.

One of the up-sides to buying this cookbook is that every penny made from the proceeds goes toward the training of kids from rough backgrounds from all over the work into the food industry through Jamie’s Fifteen Foundation.

“Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld

It is well known how obesity has become quite the problem in kids today. Kids don’t want to eat healthy, but parents want their children to grow up with proper nutrition. That is where Jessica Seinfeld’s cookbook comes in. This 208 page book from Lifestyle: 1 edition (Sep 20 2007) is more than just a cookbook with recipes. It is a guide to helping parents wage war on their children’s unhealthy eating habits. The book offers appetizing alternatives to fast foods and unhealthy food choices, disguising and hiding vegetables in dishes that kids love.

This cookbook also offers tips and advice on solving the overall problem of childhood obesity. With the help of a prominent nutritionist, Seinfeld discusses the importance of portion size, vitamins, and other nutrition important for children to grow and prosper.

It is an easy read cookbook that offers practical solutions for parents to help their children eat healthy for their lifetime growth.

“The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean” by Tosca Reno

This 344 page cookbook by Robert Kennedy Publishing (Oct 25 2007) has a price tag of about $14.00. The author, Tosca Reno, is not only a fabulous cook but is also a health and fitness expert, the book is filled with great, healthy recipes many of which are shown in 150 beautiful pictures. The clean recipes boast that readers will be transformed from sluggishness and overweight to being lean, clean and fabulous.

Tosca Reno, the author, guides readers to discover how to makes their bodies burn fat while still enjoying lots of food—just like she did when she lost 60 lbs. The book shows you how to rev up your metabolism and burn fat faster so that you can lose weight quickly and easily, without being hungry.

Other titles of interest from the “Eat-Clean” texts include: “The Eat-Clean Diet Workout Journal”, “The Eat-Clean Diet for Family and Kids: Simple Strategies for Lasting Health and Fitness”, and “The Eat-Clean Diet Workout Journal”.

“Eat, Shrink & Be Merry! Great-Tasting Food That Won’t Go from Your Lips to Your Hips!” by Greta and Janet Podleski

Yet another offering from the Podleski sisters, this cookbook is a great hit. Coming after their two previous cookbooks, “Looneyspoons: Low-Fat Food Made Fun!” and “Crazy Plates: Low-Fat Food So Good, You’ll Swear It’s Bad for You!”, “Eat, Shrink & Be Merry!” is a funny, health-friendly cookbook that offers tasty recipes. The health conscious selections concentrate on low-fat, portion controlled recipes that help you not feel like you are dieting. The recipes are presented in a light, fun-filled manner that allows the book to be read easily and enjoyably, and the recipes included are really delicious.

This cookbook is 208 pages, costing about $25.00 and is published by Granet Publishing Inc (Oct 1 2005).

“The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition” by Test K Americas

This is a state-of-the-art cookbook with all the correct technical features, like a clearly tabbed binder and table of contents that allows you to find every recipe quickly. This 726 page book lies flat so you can read the recipes easily while you prepare them. The book retails for about $24.00 and is published by America’s Test Kitchen; Har/Lslf R edition (Sep 14 2006).

The easy-to-follow, step-by-step recipes in this cookbook are based on the TV series airing on PBS. The book has many color photographs and is considered ‘everyday friendly’. There are all types of recipes from the best chocolate chip cookies and classic yellow birthday cake, to basics like meatloaf, pizza and homemade Challah bread.

“The Biggest Loser Cookbook” by Devin Alexander

Based on NBC’s hugely popular reality show, The Biggest Loser, this is one of the best-selling cookbooks out there today. The 224 page book published by Rodale; 1^st edition (Oct 3 2006) contains over 125 low fat, low calorie, gourmet-style recipes in an easy-to-read format. The recipes have been adapted from the nutritionist guides from the show.

Really the book promotes the anti-diet philosophy that encourages you to eat smaller portions and turn to healthier, more wholesome options when preparing meals. The author has maintained his 55 lb. weight loss using the same principles found in his book.

The recipes include a wide range of cuisines from Italian to American dishes, and even some exotic options. There are recipes for breakfast and snacks, main dish meals and desserts, with the nutritional information for each recipe included so you don’t have to calculate calories, carbs or fats per serving. The meals are quick to prepare and the recipes easy to understand.

The book also provides workout routines that were used by contestants on the show to further help in your dieting efforts.

Other titles in this series include: “Biggest Loser Family Cookbook”, “The Biggest Loser Fitness Program” and “The Biggest Loser Complete Calorie Counter”.

Whether you are trying to lose weight, need help in finding new and interesting recipes for tonight’s dinner, to trying to get your kids to eat healthier, there are many new and exciting cookbook titles available. Which one will you choose to make your dining more pleasurable—or help you in your dieting efforts?

If you are looking for new cookware for your household use, there are many types available and in many different price ranges. You can buy individual pieces or a complete cookware set for your specific needs. Choosing a cookware set usually saves you money and a set ensures that all the pieces you have will match in quality, appearance and use. But which cookware set should you choose? Read these cookware set reviews to see which may be best suited to your needs:

Calphalon CookwareSimply Calphalon Nonstick 14 Piece Set

The Calphalon cookware is created from a process invented by NASA to create anodized aluminum cookware, which has the advantage of being very hard and smooth, naturally resistant to corrosion, and being non-stick as well. The first cookware products were created for professional chefs, but later the Calphalon products were brought to the consumer market.

Calphalon has a couple of different cookware product lines. The Calphalon One Infused cookware combines the hard anodized aluminum material with a non-stick surface to produce extremely durable pots and pans. They are safe to use on the stove, in the oven or under the broiler, and you can even use metallic utensils with them. As a note, the Calphalon One also comes in a standard non-stick version.

The simply Calphalon Stainless product line is designed for home cooks on a budget. This line is made of 18/10 stainless steel and is easy to use and maintain. There is also the Calphalon Everyday cookware that is still very durable, with a non-stick surface. With both of these product lines, it is recommended that you do not use metal utensils with them, or use them under a broiler.

The Calphalon cookware pans heat very quickly, so it is recommended to heat and cook on low to medium heat only to avoid food overcooking and burning. This line of cookware is contemporary in design, easy to clean, and varying-sized sets include frying pans, omelette pans, saucepans, sauté pans and stockpots. Prices range from about $200 up to approximately $700.

Le Crueset Cookware

Le Creuset 9-Piece Cookware Set

The Le Crueset cookware company in France has been making cookware for over 80 years. This cookware is made from enameled cast iron. After the cast iron has been molded and enameled, much of the finishing on the cookware is done by hand so each Le Crueset Cast Iron piece is completely unique. In several publications, Le Crueset cookware has been rated as the best enameled cast iron cookware on the market today.

The cookware has a heavy cast iron core which is consistent in quality and thickness up the side walls and in the lids. This creates great heat conductivity and allows the food within it to remain hot for a considerable length of time when you take it to the table. It is reputed to be able to withstand high temperatures without warping, and can be used on the stove top, in the oven or for broiler cooking.
The downside to Le Crueset cookware is that it is considered to be a bit on the expensive side, but most cooks will consider the cookware to be worth the price. A 5 ½” Round French Oven is about $249 and a 7 ¼” Round Enameled Cast Iron Dutch Over is approx. $328.

Le Crueset also makes a stainless steel non-stick set of cookware that starts at about $428 for an 8 piece set. Superior heat conduction is ensured with these 3-ply stainless steel cookware pieces with a pure aluminum core. The pans heat quickly and food cooks evenly, and they are ergonomically designed for comfort.

Farberware Advantage CookwareFarberware Classic 10-Piece Stainless Steel Cookware Set

The name of Farberware has been long known for its classic stainless steel cookware. Farberware has now introduced the Advantage line of cookware which is constructed from quality 18/10 brushed stainless steel with a number of special features. The pans have a thick disk base with an inner core of dense aluminum sandwiched between layers of stainless steel that create even heat distribution for ease in cooking. The pans are designed for easier pouring, and the flared design works with Epicurean style lids to create a reduction chamber that locks in food flavors as it cooks.

The long stainless steel handles on the pans are riveted in place and are open at the ends to assure minimal heat transfer so they stay cool to the touch throughout cooking. The Farberware cookware is oven and broiler safe, up to 500° F and is also dishwasher safe for easy cleaning. It is suitable to use on all stove types, including solid burner plates, ceramic, gas, electric, halogen and induction.

Farberware Cookware can be obtained at quite reasonable prices. A 12 piece set can cost about $130.

All-Clad Cookware

All-Clad Stainless 14-Piece Cookware Set

All-Clad cookware is one of the more popular brands of cookware on the market today, but it is considered quite pricey with a single frying pan over a hundred dollars. But All-Clad is considered to be worth the price, being created from cutting edge technology which pioneered the process of bonding metals together to enhance the benefits of each, while minimizing the drawbacks. The result maintains adequate heat conduction, ensuring that food cooks evenly.

All-Clad has extremely high standards and good quality construction. Each stage of the manufacturing process is hand inspected to ensure quality. This is sleek, contemporary cookware with flowing lines and attention paid to every detail. It is a quality product good for the home cook or professional chef.

All-Clad offers a few different product lines for you to choose from. All-Clad Stainless is one of the original products which boasts an aluminum core for faster, more even heating.

The Master Chef 2 line is crafted after the original design but re-imaged with the input from professional chefs. It boasts a brushed aluminum exterior lined with non-reactive stainless steel in a contemporary style.

The Copper Core All-Clad line blends stainless steel with a copper core for those who want the precision of copper cooking without the fuss and hassle. It is easy to clean and use.

There is also the All-Clad LTD cookware set that features layers of anodized steel, aluminum and stainless style for excellent heat conductivity. It has a gleaming black exterior for an impressive appearance. The Cop R Chef is cookware designed for the professional chef.

When using All-Clad cookware, you should avoid using high heats which could burn or tarnish the exterior, and unless it states otherwise, this cookware should not be placed in a dishwasher.

Anolon Titanium Cookware

Anolon Advanced Nonstick Hard-Anodized Aluminum 12-Piece Cookware Set

There are many advantages to using titanium cookware. It is reputed to be healthier because you use less oil while cooking. The pans are supposed to be truly non-stick so you don’t need to use oil or water to cook your food, which makes it easy to clean. Titanium cookware is very light, weighing less than other pots and pans while still retaining the strength needed for a solid piece. It also is very durable and lasts literally forever, and it resists dents and scratches. This type of cookware also heats quickly which reduces cooking times, but as a downside, titanium can be prone to ‘hot spots’ which if not watched can cause food to burn.

Anolon provides a set of titanium cookware that is fairly reasonably priced at about $270 for a 10 piece set. This cookware is composed of heavy-gauge hand-anodized aluminum coated with titanium composite that is non-porous and easy to clean.

Whichever cookware set you decide to choose, you will be assured of many years of use. Of course, price may be an issue, but buying the best quality cookware that you can afford will offer you years of cooking joy.