Cooking Fall Meals

Learn more about my latest work on and off the blog at TwiceasTasty.com.
Several of my projects for The Spruce Eats have gone live in recent days. Even though I tested and researched these pieces earlier this year, the timing of their release works quite well: just in time for cooking up autumn’s last bites.

Of the two cookware sets that I reviewed, one has moved permanently into my kitchen and become our daily-use pots and pans. For the roundup, I dug deeper into the original author’s top picks, answered several common questions about slow cookers and pressure cookers, and interviewed Elizabeth Chorney-Booth, co-author of Best of Bridge: The Family Slow Cooker, for tips on choosing a slow cooker—and what to put in it.
Read more about cooking fall meals

Kitchen Favorites

Tramontina’s pots perform so well that I couldn’t give them up. Learn more at TwiceasTasty.com.
I’m excited to share two pieces I worked on earlier this year that have made it live on The Spruce Eats: one on stackable cookware and one on canning books. The topics may seem to have little in common, but both articles feature favorites in my personal kitchen and will hopefully help you in choosing tools and resources.
Read more about cookware and canning books

Flavorful Reductions

Cooking a quick sauce or glaze in the same pan as your main ingredient soaks up concentrated flavor. Learn more at TwiceasTasty.com.
As I wrap up my month of cookware testing, I’ve been stretching the limits of nonstick pans by using some of my favorite flavor-building techniques: browning, reducing, and glazing. Stainless steel and cast iron are the more typical materials for these techniques, because some of the point is to suck up the caramelized bits that stick to the pan—those bits that nonstick surfaces are designed to eliminate. But there’s a difference between burned-on food and fond, the caramelized particles left after browning. Even a good nonstick pan generates some of these intensely flavored bits.

It made sense to me to test these techniques in nonstick pans, since I never create them using the standard base ingredient: browned meat. By cooking a quick sauce or glaze in the same pan as your main ingredient, you can soak up that concentrated flavor—whether you started with meat, shrimp, mushrooms, or root vegetables. It really is all about the flavor.
Learn to make flavorful reductions and Mushroom Pan Sauce

Cooking Grains

Most grains want a fun, flavorful addition, whether it’s stirred in or piled on top. Learn more at TwiceasTasty.com.
Eggs may be the ideal test food for skillets, but grains put saucepans through their paces. Starchy foods like rice, oats, pearly barley, and pasta always tend to get sticky, but everything from type of pot to temperature to water-to-grain ratio can also make them stick or even burn onto the cooking pot. This can leave you not just with a gummy meal but also with a gummy mess to clean up.

So as I’m testing cookware this month, I’m cooking lots of grains. All of them want a fun, flavorful addition, whether it’s stirred in or piled on top, like this week’s new recipe.
Learn about cooking grains and Curried Sweet Potato and Mango