What began in the fabulous 50s with the growth of suburban America is gaining popularity with today’s homeowners. The home bar is back and better than before, paving the way for casual cocktails and stylish home entertaining across the country.

“Today, the popularity of cooking shows, travel programs and television series with chic martini-toting women are bringing home entertaining back with a vengeance and a new sense of style,” says Michael Anderson, chef instructor for the Food & Beverage Management program at The International Culinary School at The Art Institute of Las Vegas.

“Today’s homeowners have moved beyond neon and dartboards and are creating home bars that fit in with their lifestyle and décor,” says Nancy Bohnett, academic director for Interior Design at The Art Institute of Las Vegas. “The process can be as simple or complex as you’d like and depends on space, taste and budget.”

Bohnett suggests two options for those tight on space but big on bars. “Most furniture stores offer stand-alone cabinets that blend with existing home décor. Alternatively, utilize a small kitchen island on wheels that has wine or stemware storage on the side. You’ll be able to use it every day in the kitchen and move it to an entertaining space when company comes calling,” she says. “From simple to sophisticated, French country to contemporary, there are pieces that homeowners can purchase and integrate flawlessly into their existing home.”

As budget and space grow, so do the home bar options. Built-ins abound including counter spaces and cabinetry that tie into the kitchen and can be used for serving food and cocktails. Affordable appliance options including wine chillers, ice makers and back bar refrigerators, are gaining in popularity and lending to the sophistication of today’s home bartender.

Once you’ve built your bar, it’s time to stock it up. Needed tools include a shaker, ice tongs, ice bucket, cocktail stirrers, bottle opener, wine opener, cutting board, knives, bottle pourers, toothpicks for garnish and stemware to suit your choice of beverage offerings.

What’s a bar without the beverages? Alcohol falls into five main categories that people can draw from — beer, wine, aged, non-aged and flavored liqueurs. “Aged alcohol staples include whiskey, bourbon and brandy,” says Anderson. “Non-aged usual findings include vodka, tequila, rum, gin, schnapps and vermouth. Kahlua, chambord, triple sec, sambuca, amaretto and Irish crème tend to be the more popular liqueurs.”

“Identify three to four signature drinks that you can make confidently and build your bar around them,” says Anderson. “Keep garnishes and mixers like juices and sodas on hand for the drinks you enjoy most and utilize ready-made mixes as a way to offer variety to your guests without the need for lots of supplies,” he suggests.

Whether you’re looking to showcase your cocktail talents with the latest in bar gadgetry or want a place to mix a simple drink to go with the game, develop a home bar that suits your entertaining and drinking tastes.

It is the busiest room in the house and often needs the most improvement: the kitchen. A remodeled kitchen increases the value of the home and makes it more enjoyable to cook, live and dine in. However, many homeowners are left wondering how to create the culinary oasis of their dreams on a budget.

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“Just about everyone has cost concerns when it comes to remodeling. Very few people have unlimited budgets, so doing research on various options will go a long way to stretching your dollars,” says Connie Edwards, certified kitchen and bathroom designer and director of design for Shenandoah Cabinetry. Edwards offers some valuable tips for controlling costs when remodeling the kitchen.

* Do as much of the work yourself as you can. Wallpaper removal, light demolition, and cleaning up after subcontractors require hard work as opposed to skill; there is no point in paying skilled contractors to clean up.

* Buy stock cabinets. Instead of having cabinets custom-made, find a line of stock cabinets that you like. Shenandoah Cabinetry, sold exclusively at Lowe’s, is a stock cabinet manufacturer that offers a wide range of premium construction features and accessories at a value price.

* Use alternative materials instead of costly marble or stone. Laminate countertops and vinyl flooring create rich-looking surfaces on a modest budget. When choosing faucets, brushed and polished chrome is vastly less expensive than more exotic finishes, and basic white fixtures are budget friendly and won’t look dated in a decade.

* “Wow” the island. The island is the first thing that people notice when they walk into the kitchen, so keep the main cabinets simple and put the emphasis on the island. Make the island pop by increasing the thickness of the countertop, using a premium finish or glaze on just the island cabinetry, or illuminating the island with inexpensive but attractive pendant lights.

* Work within your existing space. Annexing space from an adjacent room or removing a wall can be costly, so add storage and organization features to new cabinets to utilize space you already have. Many of these accessories are now factory installed, such as those offered in Shenandoah’s OrganizationOptions program, making things simpler for the consumer and easier on their wallet.

* Use moderately priced items in an interesting way. Small splurges in small spaces like a glass tile backsplash behind the oven range will spruce up the kitchen and is the best use of your dollars.

* Consult a design professional. A design professional can help you avoid costly mistakes and ensure the job is done efficiently.

Does a $300 set of cookware cook better than $150 cooking pans? Not according to tests of nonstick and uncoated cookware conducted by consumer testing organizations like Consumer Reports.

What does cook better mean, anyway? Saucepans and other cooking pans “work” when they heat food evenly across the entire surface of the pan. Perhaps the single most important characteristic of good cook ware is the thickness of the bottom of the utensil. Thin bottoms burn food. A good pan simmers tomato sauce without hot spots bubbling hot liquid onto your hand and the cooktop. To see if your current cookware is up to snuff you should cook some pancakes in your favorite skillet. If they come out golden brown your cookware works. If the pancakes have uneven burn spots it’s time to upgrade your most important kitchen equipment. It’s no secret that quality cookware is one of the better gift ideas.

The Top Picks

Calphalon Commercial Hard Anodized 9-Piece Set

List Price: $492.00
Buy New: $159.99
You Save: $332.01 (67%)

Features:
• Set includes 8-, 10-, and 12-inch omelette; 3- and 7-quart covered chef’s casserole; and 2-1/2-quart covered shallow saucepan
• Heavy-gauge aluminum construction provides fast, even heating
• Domed metal lids seal flavors and nutrients in, plus evenly return moisture to foods
• Cool V handles stay comfortably cool for stovetop cooking
• Wash by hand recommended; metal utensil and broiler safe; lifetime warranty

Great pans February 22, 2008
I love the original Calphalon (as opposed to the new non-stick or OneInfused lines). I don’t think Calphalon makes the original any more, so I was glad to get this set (and the price was right, too).

Note: Calphalon isn’t for everyone. It doesn’t go in the dishwasher, and the pans are probably too heavy for people with limited hand/arm strength. Also, it’s not non-stick cookware (a plus in my opinion).

Other than that, I highly recommend these pans and plan to use this set for decades to come. Not only are they great to cook with, but they look good hanging from the pot rack, too.

First class cookware! February 15, 2008
If you want great quality cookware for an amazing price, look no further. The set includes everything you need to get started and it will last a life-time, I’m sure. I don’t have a problem with anything sticking. Heat your pans first before adding the oil and don’t use the spray oils on them! Always hand wash them (it’s not that hard). I can’t say enough good things about these. What a deal!!!

Cuisinart Chef’s Classic Stainless 10-Piece Cookware Set

List Price: $400.00
Buy New: $129.99
You Save: $270.01 (68%)

Features:
• Classic cookware made of mirror finish 18/10 stainless steel
• 8- and 10-inch skillets; 1-1/2- and 3-quart covered saucepans
• 3-1/2-quart saute pan; and 8-quart covered stockpot
• Solid, riveted handles, aluminum in base for even heating
• Safe for dishwasher, freezer, broiler, and oven to 550 degrees F

Sauteing wild salmon and stirring a perfect risotto take on spiritual dimensions with this classic Cuisinart cookware. Made of professional quality 18/10 stainless steel that won’t react with acidic foods, the pots and pans in this set feature solid cast handles, tight-fitting lids with drip-free rims, and a mirror finish that retains its brightness through dishwasher, freezer, broiler, and oven use up to 550 degrees Fahrenheit. For superior, even heating, an aluminum disk is encapsulated between two layers of stainless steel in each base. The set includes: 8- and 10-inch skillets, 1-1/2- and 3-quart covered saucepans, 3-1/2-quart covered saute pan, and a 8-quart covered stockpot. Cuisinart covers the set with a limited lifetime warranty. –Ann Bieri

A solid lasting set with fine performance March 17, 2008
This was my first purchase for pots and pans. After determining that it would be cost effective to buy a set and I’m also determined to start cooking more for myself, I choose this one after looking all over. I’m impressed after about 3 years of moderate to heavy use. Only one little problem with the rivets on the inner part of larger pan is becoming dislodged and food can be a little difficult to remove, but even this has not effected the performance of this pan.
It is fair to give this cooking set a solid 4.5 stars for price, lasting durability and a good performance. One more note that it scores well with me on even heat distribution. If they are a little difficult to clean I use a little dishwasher detergent and hot water.

Great Cookware set March 6, 2008
The Cuisinart stainless cookware set is beautiful. I really like them. They come out of the dishwasher sparkling! Pans heat quickly and evenly. Clean up is no problem. Soak while your eating dinner and then toss them in the dishwasher. I no longer eat specks of teflon from my previous non stick pans. My last set of pans - Cuisinart non stick were junk and cost more. The nonstick scratched easily, the exterior of the pans totally wore off after just a few washs. I was embarrassed to have those pans out on the stove. My new cookware set sparkles. Love them.

All-Clad LTD 10 Piece Cookware Set

Buy New: $680.95

All-Clad is the best and will last a lifetime. LTD looks great. This is a great set. February 12, 2008

My wife an I duked it out between Calphalon Commercial Nonstick (now called “Contemporary”) which she preferred for its lighter weight and All-Clad which I prefer for its tougher build. We have a bunch of each. The All-Clad stuff is better hands down. It heats quicker and more evenly. It seems to cook requiring lower stove temperatures. The anodized exterior is smoother and of higher quality. The clad stainless interior is exquisite and easy to clean.

This particular set is awesome - the most required pieces (6 Qt stock pot, 3 QT Saute, 2 QT Saucier, 8″ and 10″ fry pans, and 2 quart sauce pan). They constitute a complete kitchen set, lacking only, perhaps, a couple of larger pans (12″ fry and 5 Qt. Saute are really nice to have). The choice of stainless interior versus nonstick is personal - but I recommend the stainless interior. First of all, the stainless interior is virtually indestructible and will last a lifetime. All-Clad’s nonstick interior is the best in the business, but it does wear out. I’ve had several LTD nonstick pieces for 9 years now. The ones that get a lot of wear are starting to wear out. Nothing is more pathetic than a battleship built All-Clad pan with a frayed nonstick interior. It’s like putting fur in a truck bed. Nonstick might be easier to clean up - but the difference is trivial. Maybe you have the intention of cooking with less oil, but the difference between nonstick and LTD’s excellent mirror-like stainless interior is also trivial. I find the arguments for nonstick hard to defend.

As for the review that says anodized aluminum exteriors are hard to maintain, she should read the product literature. You clean anodized aluminum with a plastic scrubby (like the 3M green ones) with bleach cleanser (like Ajax or Comet). Just make a paste with the cleanser and power away stains in moments. Anodized aluminum - like all aluminum cannot be dish washed. The phosphates and brightening agents in dishwasher soap with create a chalky powdery rot in the anodized surface. If you are determined to dishwash your cookware you must forget about aluminum and stick to stainless steel. All-Clad makes a great like of stainless cookware - but nothing is prettier than LTD’s awesome black.

Anolon Advanced Nonstick Hard-Anodized Aluminum 10-Piece Cookware Set

List Price: $425.00
Buy New: $229.25
You Save: $195.75 (46%)

Features:
• 11-inch covered saute with helper handle, 1-1/2- and 3-quart covered saucepan, 8-quart covered stockpot, 8- and 10-inch open skillet
• Hard-anodized aluminum with Autograph nonstick coating inside and out
• SureGrip riveted handles constructed from stainless steel and silicone rubber
• Break-resistant, domed glass lids permit cooking to be easily monitored
• Oven-safe to 400 degrees F; limited lifetime warranty; hand wash

Coated inside and out with an Autograph nonstick coating, Anolon Advanced cookware provides heavyweight, professional-quality performance and 21st-century convenience. Pots and pans clean easily, while the rugged nonstick readily releases food. Beneath the nonstick is heavy-gauge, harder-than-steel anodized aluminum. Pot and pan bottoms are left uncoated to conduct heat quickly and prevent hot spots. Like many other Anolon cookware lines, Anolon Advanced features the company’s patented SureGrip handles, which are a combination of 18/10 stainless steel and silicone rubber and are riveted to the sides for durability. The ergonomic handles provide a comfortable, confident grip and stay cool on the stovetop for easy control. Break-resistant, domed glass lids permit cooking to be monitored without releasing heat and are oven-safe to 400 degrees F.

This 10-piece set outfits a kitchen with all essential pots and pans. It consists of an 11-inch covered saute with a helper handle, a 1-1/2- and 3-quart covered saucepan, an 8-quart covered stockpot, and an 8- and 10-inch open French skillet. The cookware carries a limited lifetime warranty against defects and should be hand washed. –Fred Brack

Love it!!! March 8, 2008

Best pan set I’ve ever owned. Heavy & the see through lids make it even better. The silicone handles make it easy to grip with a cool touch. I’ve already ordered extra pieces to complete my set. Highly reccomended.

love this set February 24, 2008

I just got this set about a month ago. I love it…heats well and clean up is a breeze. I ordered the 4 1/2 quart to go along with what came in the 10 piece set, so I have everything I need. I would highly recommend this product!

Lodge Logic Pre-Seasoned Cast Iron for Dummies Cookware Set

List Price: $90.99
Buy New: $58.49
You Save: $32.50 (36%)

Features:
• Includes 5-quart Dutch oven, 10-1/4-inch skillet, and high-temperature handle mitt
• Also includes Cooking for Dummies cookbook
• Cookware constructed of cast iron for superior heat retention and distribution
• Seasoned and ready to use out of the box
• Lifetime warranty

Includes 5qt. Pre-seasoned dutch oven,10-1/4in. Pre-seasoned skillet, 10-1/4in. Pre-seasoned cover, handle holder and cast iron cooking for dummies cookbook.

Great products, not so much the book August 4, 2007
I love these products but I don’t really use the book. It has alot of outdoors recipes, if that’s something that interests you.

Cast Iron package and cookbook is a good value January 18, 2007

The cast iron pan and dutch oven were high quality and pre-seasoned. The cookbook named “for dummies” was much more then expected. I would recommend this package to anyone.

Bialetti 9-pc. Cookset- Red Fusion

Buy New: $49.99

Features:
• Durable 9-pc. cookware set
• 100% aluminum
• Nonstick, easy-to-clean interior

Bialetti Fusion Style 8 Piece cooking set is “For the Melting Pot generation.” Cookware for the generation that’s merging Asian with Mexican, Thai with Southwest, creating new taste experiences and new cooking frontiers. 9 piece set includes - 1 qt saucepan with lid, 2 qt saucepan with lid, 5 qt dutch oven with lid, 8″ fry pan, 9.5″ fry pan, and a BONUS 11″ chicken fryer. Each piece has contoured stay-cool handles in matching colors, brilliant easy-clean exterior coating, aluminum bottom which disperses heat steadily and evenly, and a non-stick teflon interior. Color: Black, glass lids.

Good value for the money September 20, 2007

We’ve had a set like this (but in blue) for about four years, purchased for $60 in Target. While it is a good value for money and we used this set exclusively for three years, it has some weaknesses:
(a) Too light and easily deformed. The large pot fell to the floor and the lid would not fit anymore.
(b) The lids do not fit the frying pans, which is really odd

Presto Pro EverSharp Electric Knife Sharpener

List Price: $40.00
Buy New: $23.59
You Save: $16.41 (41%)

Features:
• Electric sharpener produces razor-sharp knives in just minutes
• Uses professional grade sapphirite sharpening wheels
• Blade guides automatically hold knife at the ideal angle
• 2-stage system sharpens, then hones blades
• 8-1/4 by 5-3/4 by 4 inches; 2-year warranty

All kitchen and sporting knives, whether professional quality or inexpensive, need a blade tune-up now and then. This electric sharpener produces razor-sharp edges using the same rapidly rotating Sapphirite grinding wheels used by professional shops. A two-stage system allows knives to be ground and sharpened on the Stage 1 half of the machine, and then honed on the Stage 2 half. Blade guides hold the knife at the ideal sharpening angle for each side of the blade, as it is drawn slowly towards the user and kept parallel to the countertop. The sharpener is suitable for knives made of alloy, carbon, or stainless steel; it is perfectly normal for sparks to fly when knives of high carbon steel come in contact with the Sapphirite wheels. Non-electric serrated knives that are only serrated on one side can also be sharpened with this machine. Three suction cups on the bottom hold the sharpener securely on a table or countertop, and two receptacles underneath catch metal filings for disposal. The sharpener measures 8-1/4 by 5-3/4 by 4 inches, and is covered by a two-year warranty against defects. –Ann Bieri

Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid

List Price: $168.00
Buy New: $32.95
You Save: $135.05 (80%)

This 12-inch everyday pan will end up being the hardest working pan in your kitchen. It is ideal for everything from simmering stovetop succotash and braising brisket to browning Dutch pancakes or cooking fruit tarts. Part of Calphalon’s Commercial Hard-Anodized line of cookware, this pan is made of heavy-gauge aluminum that’s uniformly thick across the bottom and sides, allowing for quick and even heat distribution. Its durable hard-anodized finish is stick- and scratch-resistant and won’t react with acidic foods. The patented cast stainless-steel handles are comfortable to grip, plus they minimize heat transfer so handles stay cool on the stovetop. Handles are held in place by three sturdy stainless-steel rivets. The included hard-anodized lid is dome-shaped, making it ideal for moist-heat cooking. The cookware and lid are oven-safe up to 450 degrees F so you can transfer a frittata to the oven for browning without having to switch pans. All cookware in this line is covered by a lifetime warranty. –Cristina Vaamonde

Emerilware Stainless 10-Piece Cookware Set

Buy New: $199.95

Sometimes the difference from ordinary cooking and great culinary achievements may depend on the quality of the cooking tools. Fundamentally, cookware quality is important. The materials used in pots and pans contribute to heat conductivity, uniformity, and overall consistency of heat distribution that can influence flavors derived from all ingrdients. This set of gourmet-class cookware was created by internationally acclaimed chef Emeril Lagasse, and meet his standards for culinary excellence.

Jointly developed with leading cookware manufacturer, All-Clad, this set offers the at-home high performance premium stainless steel cookware at an exceptional value. The collection features a thick, triple-layer disk of stainless steel, aluminum and copper, permanently bonded together to ensure fast and even heat distribution. The cooking surface is made of non-reactive, satin-finish stainless. Other features include perfectly-balanced and securely-riveted, tempered glass lids and flared lips for drip-free pouring. Safe for glass/ceramic stovetops. This 10-piece set includes an 8-inch Fry Pan, 10-inch Fry Pan, 2-quart Sauce Pan with Lid, 3-quart Casserole with Lid, 3-quart Saute Pan with Lid, 6-qt. Stock Pot with Lid. This affordable cookware set may just be the link to raise your cooking results from good to delicious. Dishwasher safe for easy cleaning Emerilware includes a Lifetime warranty.

Rachael Ray 10-Piece Stainless-Steel Cookware Set

List Price: $285.00
Buy New: $147.79
You Save: $137.21 (48%)

Features:
• 1-1/2- and 3-quart covered saucepans, 8-quart covered stockpot, 8- and 10-inch open skillets, and 10-inch covered saute pan
• Satin-finish stainless steel with aluminum-capped bases
• Stay-cool, grippy silicone handles in cheerful orange hue; riveted for durability
• Glass lids allow for at-a-glance monitoring
• Oven-safe to 400 degrees F; lifetime limited warranty

In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.This cookware set is an exceptional value, including all of the pans needed to equip your kitchen with the most used cooking pieces. As the set contains only basic pieces, you’ll really use each and every pan. It includes saucepans for whisking a homemade sauce or cooking your morning oatmeal, a big stockpot for soups, stews or boiling pasta, and skillets (probably the most used pan in any kitchen) that will help you turn out perfect crepes or a simple grilled cheese sandwich. The set also includes a saute pan, a wide, straight-sided pan that can perform many of the functions of a skillet but features deep sides for extra capacity, perfect for one dish meals. Start your dish in this pan by sauteing onions and browning meat, then add your liquid and other ingredients into the same pan to finish on the stovetop or in the oven. Durable and stylish satin finish stainless steel construction . Full cap base of aluminum heats quickly and evenly for fast, even heating performance. Sophisticated stainless steel construction is favored for it durability.

Getting a new kitchen may seem like heaven, but if you commit some common kitchen-planning sins, you may spend your remodeling project in you-know-where.

Kitchen designers may be trained to help customers avoid mistakes, but they all have war stories of being brought into projects only after big problems arise. What are the kitchen-planning gaffes they see most often?

1. “Appliance Fever”– This commonly occurs when clients insist on having a 72-inch Viking range in an 8- by 10-foot kitchen. They may have six burners, but nowhere to store a pan. This problem can usually be fixed by choosing appliance options like double oven ranges, dishwashers that are incorporated into the sink, counter-depth refrigerators, and even under-the-counter refrigerators. A kitchen’s cabinet space can be planned down to the square inch, as well, with products like Decora’s “superpantry,” which unfolds like a Swiss army knife to reveal layers of shelving.

2. “Door Smack Syndrome”– Have you ever been in a kitchen where you’ve been working at the counter, only to get banged by someone trying to get into the pantry or coming in from an outside door? Consternations such as planning a dishwasher beside a corner sink, or placing the range right in a narrow walk throughway, can be corrected by allowing at least 3 feet of elbow room on either side of each primary work area, and putting key appliances in protected areas.

3. “Embellishment Mania” — Corbels, columns, and decorative molding make a kitchen distinctive . . . unless you’ve overdone it. “I was in a kitchen recently that literally had fluted columns between every cabinet,” says award-winning Decora kitchen designer Neal Luck, owner of NHL Kitchen Designs in Long Beach, Calif. “Not only was it gaudy to look at, but they wasted a staggering amount of space.”

“Columns and corbels should only be used at the end of a run of cabinets, or to offset a major design piece, like an island or a farmhouse sink,” he says. “The same principle should be applied to molding. It can run around the top of the cabinets, or offset an important design feature.”

4. “Habitual Code Breaking” — A surprising number of people plan kitchens with dangerous building code violations that can be very costly to fix. Common mistakes include poor or nonexistent venting above the cooktop, building cabinets less than 12 inches from the cooktop, using non-tempered glass in cabinets that require them and putting too many appliances on one circuit.

5. “Cabinet-Induced Claustrophobia” — “It never fails to surprise me when I walk into an open kitchen, and a client has put upper cabinets over the top of an open counter,” says award-winning Decora cabinets designer, Tracy Foslein of Home Valu Interiors in Bloomington, Minn. “People are spending thousands of dollars to knock down the walls between their kitchens and dining areas, and they’ve just hemmed themselves in.”

“If you really need the storage space, it’s better to use Decora’s ACCESSories line to get more storage space out of your lower cabinets. Over the years, you won’t enjoy peeking underneath the cabinets all the time to talk to your family,” she adds.

6. “Wood Matching Disorder” — Few things make customers crazier than trying to pick a wood for their cabinets, especially when they are trying to make an exact match with the furniture or the flooring.

“In a million years, you’ll never get an exact match, and you wouldn’t want to,” says Luck. “Having that much of an exact wood shade can be very tiring on the eyes. Instead, plan your kitchen cabinets to be two to three shades lighter or darker than the wood tone you’re trying to match. It will coordinate, without being too ‘matchy-matchy.’ ”

7. “Investment Dysfunction” — Is your kitchen really ugly, or just not working for you, yet you refuse to admit it? “I see clients come in all the time who just hate their cabinets, and have a poor kitchen layout, yet they think they can fix all that by getting a new granite countertop,” Foslein says. “Or even worse, they’ve already ripped out the cabinets and only want to spend half what it would take to do the job properly. When you’re planning your kitchen, remember, it pays to get a good, well-made cabinet. They’re the one thing you can’t remove, and you can’t fix so easily later.”

How do you make sure the food you’re preparing, serving and storing is safe and delicious? Experts say there are five easy steps you can follow to prevent making common food safety mistakes.

“The good news is that our food is safer than ever. In fact, multiple reports show a substantial decline in the overall incidence of food borne illnesses,” says Sam Beattie, Ph.D., a consumer food safety specialist in the Department of Food Science and Human Nutrition at Iowa State University. “But there are still many opportunities to improve food safety in your own kitchen by being more conscious of food preparation habits.”

Consumers can greatly increase food safety and reduce the possibility of food borne illness by practicing these five easy-to-remember steps:

Step 1: Sing Happy Birthday

Before beginning food preparation and after handling raw meat, always wash your hands with warm soapy water for at least 20 seconds, which is about the time it takes to sing Happy Birthday twice. Cutting boards, utensils and countertops should also be washed with hot soapy water and rinsed with hot water after coming in contact with raw meat. If possible use two cutting boards, one for raw meats and poultry and one for ready-to-eat foods such as salads.

“Especially when you have several cooks in the kitchen, it’s critical to ensure everyone washes their hands often,” says Beattie. “This will greatly reduce the risk of cross-contamination of your food.”

Step 2: Keep Frozen Food off the Countertop

Busy cooks often freeze food for later use, but defrosting food safely is important. Beattie says meat should never be defrosted at room temperature. Instead, the safest way to defrost is in your refrigerator. If you’re making a roast , plan ahead to allow enough time for the meat to defrost overnight in the refrigerator rather than on the countertop or in the sink.

Step 3: Use a Food Thermometer

The most accurate and reliable way to ensure safety and determine if meat and poultry is cooked appropriately is to use an instant-read meat thermometer, which can be found near your supermarket’s meat case. An instant-read thermometer should be used towards the end of the cooking process. Insert the thermometer into the thickest part of the meat, and the temperature will register within several seconds.

Cook beef roasts to an internal temperature of 145 degrees F and ground beef to 160 degrees F. Steaks and seafood need to reach 145 degrees F while poultry should be cooked to 165 degrees F.

Step 4: Keep Cold Foods Cold and Hot Foods Hot

To discourage the growth of foodborne bacteria, perishable foods should spend as little time in “‘the danger zone’ — between 40 degrees and 140 degrees F — as possible and for no more than two hours,” says Beattie. “If your meal includes a buffet, set a timer so that the alarm will alert you when it’s time to put the food in the refrigerator or reheat it.”

If you and your family are traveling with perishable food that may support the growth of bacteria, you will need to plan ahead. Consider cooking ahead of time, transporting your dish cold and reheating when you arrive. Make sure to fully chill foods in your refrigerator and then use cold packs to fill the cooler of food.

Step 5: Enjoy a Great Roast Today and a Safe Sandwich Tomorrow

For leftovers, choose shallow containers (2 inches or less) for quick cooling to prevent bacterial growth. Make sure you freeze or refrigerate your perishable leftovers within two hours or less after eating.

By avoiding food safety mistakes in the kitchen, you can enjoy safe and healthy meals. For more information on food safety, and for beef recipes, visit www.BeefItsWhatsForDinner.com.

Good Chinese cooking depends on the relationship between the various ingredients in a recipe rather than on the character of any individual element. The ingredients should be uniform or complementary in size and the finished dish should have eye appeal, as well as a tantalizing aroma and taste. A well-prepared meal should include a variety of tastes and textures–if one dish is bland, another should be hot or spicy, while smooth or soft foods are best accompanied by crisp or crunchy items. The art of Chinese cooking lies in the selecting and harmonizing of texture, color, aroma, and taste.

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During World War II, there was an increased interest in Chinese cuisine in the United States. This interest may have resulted from meat rationing during the war, since Chinese dishes require only about one quarter of the amount of meat normally called for in American recipes. And most Chinese recipes require a maximum of preparation, but a minimum of cooking fuel and cooking time because all the ingredients are bit-size.

The secret of successful Chinese cooking is to have all the ingredients cut, measured, and assembled before you start the cooking process. This is especially important in stir-frying since the cooking proceeds quickly.

Chinese cooking is so versatile that various vegetables and meats may be substituted for one another in a recipe with delicious results. However, it is important to consider the cooking time. Items that require a longer cooking time should be added first or cut into smaller or thinner slices so that everything is evenly cooked. To cut meat easily into thin slices, partially freeze the meat first.

THERE ARE FOUR BASIC cooking methods used in Chinese cuisine. The first, oil cooking, includes stir-frying and deep frying. Stir-frying is perhaps the technique most often associated with the cuisine — thinly sliced or shredded ingredients are cooked in a small amount of hot oil over high heat for a short period of time. It is important to constantly stir and toss all the ingredients while cooking to insure even doneness. Poaching and blanching are examples of the second method, water cooking. Steam cooking, the third method, can be done in the wok by placing a bowl or place containing ingredients on the bottom rack of a steamer and setting the steamer inside the wok. A series of stacking bamboo baskets is often used for steaming. The last method, fire cooking, includes barbecuing and roasting.

The wok, cleaver, and chopsticks are three essential cooking utensils for Chinese cooking. The wok, a bowl-shaped pan, is set on a ring for stability. A dome-shaped lid, ladle, long-handled spatula, and a brass wire skimmer are also helpful utensils to have when cooking with a wok. (A large skillet or a Dutch oven can be used as a substitute for a wok.) The cleaver, which should be sharpened often, is used for slicing, cutting, mincing, hacking, and chopping; it also serves as a “scoop” to lift pieces of food from the cutting board to the pan. Chopsticks are not only used for eating, but for serving and cooking as well. However, the cooking chopsticks are longer than those used for eating.

Not only are the Chinese cooking methods, utensils, and ingredients different from those found in the West, but the table setting differs as well. A Chinese table setting often consists of a pair of chopsticks, a bowl for soup and rice, a saucer for soy sauce, a porcelain spoon, and a tea cup. Soup is usually served first and the empty bowl is later filled with rice; all the serving dishes are placed in the center of the table where everyone can reach them.

HOW-TO’S FOR A TRADITIONAL CHINESE MEAL

NOW THAT YOU HAVE ALL the background information, you may want to plan a traditional Chinese meal to enjoy with your foods classes. The menu includes Wonton Soup, Chicken-Vegetable Stir-Fry, Fried Rice, and Fortune Cookies. Enjoy your meal and “Happy Chinese New Year” or “Gung Hay Fat Choy!”

WONTON SOUP 1/4 pound ground lean pork (about 1/2 cup) 1/4 cup minced water chestnuts 1/4 cup minced mushrooms (about 1 ounce) 2 tablespoons soy sauce, divided 24 wonton skins 1 egg white, lightly beaten 4 cups chicken broth 2 cups water 1/4 pound cooked ham, cut into thin strips (see note) 1/2 cup chopped green onions

In a small bowl, combine pork, water chestnuts, mushrooms, and 1 tablespoon soy sauce. Place a wonton skin on a flat surface with one corner pointing toward you. Place a heaping teaspoonful of pork mixture slightly above the center. Moisten two adjacent edges with a small amount of egg white. Fold the corner pointing toward you over the filling to meet the opposite edge, forming a triangle. Press edges to seal. Moisten the two corners (closest to you) with egg white; pull them together and pinch to seal. Repeat the procedure with the remaining pork filling and wonton skins.

In an 8-quart sauce pot, bring about 4 quarts of water to a boil. Add wonton and boil for 10 minutes or until wonton float. Drain carefully in a colander. Cool under cold running water; drain well. Bring broth, water, and remaining 1 tablespoon soy sauce to a boil in the sauce pot. Add wonton and cook 4 minutes, or until heated through. Add ham and onions; heat through. Serve hot. Yield: about 8 cups. Makes 4 servings.

NOTE: Any cooked meat can be substituted for the ham. Suggestions include leftover cooked turkey or chicken.

CHICKEN-VEGETABLE STIR-FRY 3 tablespoons vegetable oil, divided 1 clove garlic, crushed 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger 1/2 pound boneless, skinless chicken breast, thinly sliced 1/2 cup thinly sliced carrots 1/2 cup green onions, cut into 1/2-inch pieces 1 cup thinly sliced celery 1 cup thinly sliced Chinese cabbage 1 cup sliced mushrooms 1 cup bean sprouts 1 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cornstarch 1/8 teaspoon pepper

In a large skillet or wok, heat 2 tablespoons oil. Saute garlic and gingerroot in oil 30 seconds. Add chicken and stir-fry for 5 minutes. Remove chicken from skillet with slotted spoon. Set aside.

Add remaining 1 tablespoon oil to skillet and heat. Add carrots and green onions; saute for 2 minutes. Add celery, cabbage, mushrooms, and bean sprouts. Saute for 5 minutes or until crisp-tender, adding approximately 2 tablespoons water, if needed. In a small bowl, combine chicken broth, soy sauce, cornstarch, and pepper; stir the mixture until blended. Add the cornstarch mixture and cooked chicken to the skillet. Cook, stirring constantly, until the sauce comes to a boil and thickens, about 2 minutes. Serve immediately. Yield: about 3-3/4 cups. Makes 4 servings.

FRIED RICE 3 tablespoons vegetable oil, divided 3 eggs, lightly beaten 1 cup chopped cooked ham (see note) 1/2 cup chopped green onions 1/2 cup thawed, frozen green peas 1/2 cup bean sprouts 3 cups cold, cooked rice 1/4 teaspoon garlic powder 1/8 teaspoon pepper 2 tablespoons soy sauce or to taste

In a large skillet or wok, heat 2 tablespoons oil. Add eggs and cook, stirring, until set. Remove from skillet; set aside. Add remaining 1 tablespoon oil to skillet and heat. Add ham, green onions, peas, and bean sprouts. Stir-fry for 2 minutes. Stir in eggs. Add rice and stir to mix the ingredients. Add remaining ingredients and stir to combine. Heat through. Serve hot. Yield: about 4-1/2 cups. Makes 4 servings.

NOTE: Any cooked meat, poultry, or seafood can be substituted for the ham.