Blog Posts by RachaelRaymag.com

Any chef will tell you: Nothing brings out the flavor of your food like salt. Knowing how (and when) to add it is the secret to becoming a well-seasoned cook.

Kosher Salt is unrefined, so its natural minerals come through, and it tends to have a milder salty zing than table salt. Use your fingers: "It's coarser, so pinching it allows you to tell exactly how much you're using, unlike pouring from a shaker," says Carla Hall, a Top Chef finalist who owns Alchemy Caterers in Washington, D.C. Because of density differences, if a recipe calls for 1 teaspoon table salt, use about 1 1/4 to 1 1/2 teaspoons kosher salt.

Best for: all-purpose savory cooking. "It's my go-to ingredient," Hall says. Kosher salt also dissolves a bit more slowly than table salt, so wait a minute before tasting your dish.

Sea Salt comes in multiple varieties-some flaky, some fine, some coarse. "Texture and flavor depend on the mineral content of the sea it's derived from," says Michael Psilakis, the chef/owner

Get a jump on this year's science fair with this fun project: We heard that planting certain leftover ingredients in soil could actually sprout homemade food-or at least pretty houseplants.

1. Garlic
Supposedly, if you plant unpeeled garlic cloves pointed end up-especially organic ones, which haven't been treated to slow sprouting-the cloves will shoot up stalks.
After one week A little digging around in the soil showed that all three cloves had sprouted. Little green shoots quickly appeared.
After three weeks The garlic grew like crazy for a while-around an inch a day- and it smelled garlicky, too. It can take months for the cloves to grow into a new head of garlic, so we're still waiting!
See recipes to use your garlic »

2. Ginger
Word is that ginger barely needs any soil over it and tends to sprout sideways first, so we picked a wide, shallow pot to plant a nubbin of the root. It's been said to grow up to 3 feet long in a few weeks and sprout pretty, fragrant white flowers.
After

Cooking classes are popping up all around the world, and we've found the best, most affordable ones out there.

The Apple Farm Cooking School, Philo, California
What you'll learn: Seasonal cuisine is the focus at Karen and Tim Bates' biodynamic apple orchard. You'll prepare locally raised chicken with olives, and an apple galette. Sleep in one of three renovated cottages set in the orchard, and leave with a trove of recipes.
Class highlight: Waking up to Saturday's breakfast, featuring the farm's fresh apple juice and homemade jams.
Details: philoapplefarm.com; from $80 for a four-hour class or from $900 per person for two nights, including classes, lodging and meals
In your kitchen:
Try our Apple Galette with Cider Drizzle »




Chef Joe Randall's Cooking School, Savannah, Georgia
What you'll learn: Cooking legend Joe Randall has shared the gospel of Low Country cooking at his Savannah school for 10 years. He applies classic technique to soul favorites, like crab cakes with mustard aioli.

We taste-tested dozens of frozen appetizers and snacks from the grocery store and online to find our favorite hors d'oeuvres for any party-or anytime! So preheat the oven, toss the boxes and dig in.

BEST PIZZA ROLL: Schwan's Snack Rolls, Pepperoni Pizza Flavored
These aren't your average pizza rolls: The pepperoni, sausage and mozzarella are housed inside a "supercrispy" wrapper, with a "spicy, saucy" filling. (schwans.com) Read full review »

BEST JALAPEѐO POPPERS: Poppers Cream Cheese Jalapeños
We had some serious popper lovers on the panel, and they found perfection in these "creamy, crunchy, spicy" bites which delivered spice without being too hot. The brand's cheddar variety rated a close second. (at grocery stores) Read full review »

BEST PIG IN A BLANKET: Artiko Franks in a Blanket
This small, "snappy" dog swaddled in "flaky wrapping" and "delicate pastry" from Independence, Missouri-based Artiko leaped over the competition-"everything you want" in a cocktail frank.

Make money in no time, with sugar, flour and a pinch of preparation.

Ask First (and Ask Nicely). If you plan on setting up in a school cafeteria or community hall, get permission about a month ahead. (You'll be glad for the extra time if paperwork or permits are involved.) Also ask whether the venue bans any ingredients; some prefer you not use dairy products or nuts because of spoilage or allergies.

Get Help. Start recruiting volunteers a month out, says Pam Abrams, co-author of The Only Bake Sale Cookbook You'll Ever Need: 201 Mouthwatering, Kid-Pleasing Treats. Make a to-do list of tasks, from soliciting donations and making posters to baking and shopping for decorations. Sure, advertising has moved from poster board and markers to Facebook and Twitter, but having the kids decorate signs is a no-fail way to get them involved in (and excited about) the event. As you enlist volunteers, request items to ensure variety. "Feel free to say, 'We're all set with cookies, but cupcakes would

Pick up a whole chicken from the supermarket, and put all its parts to delicious use with these 8 satisfying recipes, great for now and for when the weather turns cooler.

GET THE RECIPES:

Peruvian Roast Chicken »

Beer Can Chicken with Dirty Bird Rub »

Grilled Cajun Chicken with Crisp Taters »

Chicken Noodle Soup »

Pan-Roasted Butterflied Chicken with Fresh Herbs »

One-Pan Chicken Dinner »

Two Chile-Lime Chicken »

Bacon-Stuffed Roasted Chicken with Cauliflower »

MORE LIKE THIS:

6 chicken dinners for $10 or less »

8 chicken dinners that are good for you »

Rachael Ray's 30-Minute Meals »

Great dinner recipe ideas »

How to grill chicken »

See all chicken recipes »

Sloppy? You bet. Delicious? And how. Better than the original, Rachael Ray and the Every Day staff came up with these fun twists on the classic childhood favorite.

GET THE RECIPES:

Sloppy Joaquins »

Sloppy Veg-Head Joes »

Sloppy Cubanos »

Sloppy Joe Pizza Pockets »

Teriyaki Sloppy Joes »

Sloppy Porchettas »

MORE LIKE THIS:

Rachael Ray's best burger recipes »

Great sandwich recipes »

Kid-friendly recipes »

Looking to feed your family delicious dinners that cost $10 or less per person? We've got a week's worth of new ideas that'll keep your taste buds (and wallets) happy.GET THE RECIPES:Chicken with Caponata RagoutPork Schnitzel and Creamy CornTuna Melt PieLemon-Curry Tilapia and Cool Cucumber SaladHop