What’s more American than firing up a pyramid of pillow-shaped charcoal briquettes in the backyard grill in anticipation of a lip-smacking, smoky-tasting summertime barbecue?

Current economic constraints may prevent us from splurging on lobster, rib-eyes and other upscale delicacies with any regularity this season, but there are ways to maximize grilling pleasure no matter what foods find their way to the hot coals.

The first is to use every opportunity to add flavor, which can start with your choice of fuel. Charcoal has always been king when it comes to turning out tasty treats, and these days, there is a charcoal grill for every backyard and for every cooking need. The Kingsford line includes the traditional kettle shape in a 14-inch tabletop model, as well as in a 26-inch “big-daddy” size, which is perfect for those with bigger families and those who like to entertain with tongs. There is also an 18.5-inch and a 22.5-inch size. The Weber Charcoal Grill with Propane Ignition makes starter fluid a memory. Go from box to grate without touching a briquette.

For those who really want to go for the gusto and prefer the lower and slower method of cooking for a crowd, consider a grande-size charcoal barrel grill. Masterbuilt makes a barrel grill in four sizes that has an optional side firebox, so it becomes easy to make it a smoker and add a layer of smoke flavoring simply by adding a mesquite or hickory log to the coals.

Another way to ensure success is to choose foods that are appropriate for the grille and that people love to eat. Smaller tabletop kettle grills are best for quick-cooking foods such as burgers, hot dogs, sausages, sliced veggies and even small seafood pieces such as shrimp and scallops.

Larger kettle grills can be set up to cook over both indirect and direct heat, which expands the menu. Chicken pieces are perfect for preparing over indirect heat (prevents flare-ups) or bone-in pork chops can be seared over direct heat and then moved to the indirect side. While meats are finishing off, the rest of the meal can be prepared over direct heat. Mushrooms, asparagus, sliced zucchini, and tomato halves topped with parmesan cheese are all great-from-the-grill goodies.

A barrel grill obviously holds the most potential for taste bud tantalizing recipes. Whole chickens, pork butts, briskets, racks of ribs, corn on the cob, baked potatoes and more, can comfortably fit on the generous cooking grid — especially if using the optional side firebox.

The third way to maximize your hot-coal encounter is to cook two or three meals at once.

Grill a large flank steak and a double helping of sliced zucchini and squash for dinner. You can then use the leftover steak as a luxurious addition to a lunchtime salad. Stack the chilled veggies on hearty focaccia bread and top with fresh mozzarella and a drizzle of extra virgin olive oil for a hot summer night supper.

Fish fares well as a second or third meal too. Blackened tuna makes a good-enough-for-company dinner, and then a scrumptious next-day tuna salad sandwich. A generous portion of grilled shrimp makes a lovely dinner, a scrumptious lunchtime shrimp salad, and a tasty addition to a weeknight stir-fry.

Don’t forget that dying embers in a charcoal grill are perfect for making desserts. S’mores might be obvious, but also try sliced pineapple or other fruit — just brush with a bit of butter and heat on the hot grill grids. Serve with vanilla ice cream or whipped cream.

So head for the great outdoor, fire up the charcoal grill, and take advantage of every last heated moment!

We are sorry, but the manufacturer is no longer offering the Chefs Trend Cookware Set we wrote about. May we suggest the Bialetti 9-pc. Red Fusion Cookset?

The Bialetti set is about $20.00 more than the Chef’s Trend Cookware Set but you would be getting a better quality cookware set. Bialetti has many other cookware sets in its line for a lot more money. Sorry again about the Chefs Trend but these things happen.

Serve Up the Best Burger by Using an Instant-Read Meat Thermometer Every Time

It’s that special time of year when home chefs nationwide are heating up the propane gas grill and putting their cooking skills to the test. But are they cooking burgers so they’re not only savory, but also safe to consume?

Most backyard chefs don’t know the optimal temperature for a grilled or cooked burger, according to a national consumer survey from The Beef Checkoff. In fact, nearly 90 percent of respondents were unaware that 160 F is the correct internal temperature when cooking ground beef patties.

Taylor Digital Instant Read Meat Thermometer

List Price: $19.99
Buy New: $12.97
You Save: $7.02

Features:
• Easy-to-read digital temperature readings
• 1 second temperature updates
• Easy to read digital readout
• Antimicrobial pocket sleeve
• Waterproof

When it comes to serving the best burger, professional grill masters like Steven Raichlen, best-selling author of 28 cookbooks including the just-published “Barbecue Bible! 10th Anniversary Edition” and host of the new “Primal Grill” on PBS, leave nothing to chance. Instead, they reach for an instant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160 F. Next to an outdoor grill cover a meat thermometer is the essential gas grill accessory.

“When it comes to serving a world class burger, the right preparation is just as important as the right ingredients,” says Raichlen. “Remember, the internal temperature for a safe and savory burger is 160 F. So every time you fire up the grill to make burgers, remember that your instant-read thermometer is just as important as your favorite tongs or spatula.”

To serve safe and savory burgers for you, your family and your friends, follow these simple tips:

* Always cook ground beef to 160 F. This guarantees harmful bacteria are destroyed and ensures ground beef isn’t under- or over-cooked, keeping burgers safe and savory.

* Stop eyeballing the doneness of your burgers. Rather than relying on colors or juices, get an instant-read meat thermometer which gives an accurate temperature reading much quicker than an oven-proof meat thermometer.

* Use your instant-read meat thermometer properly. Always insert the meat thermometer sideways into the thickest portion of the patty to ensure it has reached 160 F. And to make sure you get an accurate reading the next time burgers are on the grill, hand wash your thermometer instead of using the dishwasher.

Recipe:
The Great American Hamburger
Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing)
Total preparation and cooking time: 30 to 35 minutes
Makes 6 servings.

Ingredients:
1-1/2 pounds ground beef
2 to 3 tablespoons butter, melted or extra-virgin olive oil (optional)
6 Vidalia or other sweet onion slices, cut 1/2-inch thick (optional)
Coarse salt and pepper
6 hamburger buns, split
Toppings: Iceberg lettuce leaves, tomato slices, dill or sweet pickle slices, cooked bacon, ketchup, mustard and/or mayonnaise (optional).

Directions:
1. Lightly shape beef into six 1/2-inch thick patties. Brush onion slices with 1-1/2 teaspoons melted butter, if desired.
2. Place onion slices on grid over medium ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160 F. Season with salt and pepper, as desired.
3. Brush cut sides of buns with remaining butter, if desired. Place cut sides down on grid during last minute of grilling.
4. Serve burgers on buns and top with toppings, if desired. Close sandwiches.

Cook’s Tip: If using 95 percent lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1.

If you want a midsized or large gas grill that’s loaded with features, looks like a modern sculpture, and screams affluence and good taste then look at Lynx outdoor grills. The 42″ cooking surface on some models fits 30 or more burgers or 10 juicy, thick steaks easily.

Lynx grills use 300/400-series stainless, which includes nickel and has more corrosion-fighting chromium. Every lynx grill has heavy-duty, full-seam welded construction that eliminates gaps where grease and moisture can collect. You won’t see this unless you look and it’s one of those quality touches that makes a Lynx gas grill truly exceptional.

Some Lynx barbeque models come with a dual-position internal rotisserie with a heavy-duty 3-Speed motor and rear infrared burner, so now not only can you be a Lynx bbq champ, but now you can also slow cook and roast.

Like all high-end stainless propane grills costing $1,000 or more your Lynx gas grill comes with a sturdy cart; heavy grates made of stainless steel or porcelain-coated, heavy cast iron; and a stainless toe kick to keep wheels out of sight.

Grilling isn’t just for summer celebrations anymore. No matter what your culinary preferences — from traditional mega-cookouts at the park to health-conscious quick meals–grilling has something delicious to offer for everyone.

Char-Broil Patio Caddie Gas Grill

List Price: $219.00
Buy New: $139.99
You Save: $79.01 (36%)

Features:
• From Charbroil, liquid propane grill with 187 square inches cooking space for patios and small households
• Constructed in rust-proof porcelain steel with Thermsulate lining and heavy-gauge porcelain-coated cooking grates; thermostatic handles
• Equipped with a 10,000 BTU burner and push-button ignition; temperature gauge tracks grill heat
• Adaptable to both 11-1/2- and 20-pound propane tanks
• Grill measures 22 by 16-3/4 by 44 inches with a shipping weight of 52 pounds; limited lifetime warranties for grill body and parts

More than 75 percent of Americans say they own at least one grill, with an increasing number of households boasting two, according to Joanne Hayes, a nationally recognized magazine food editor, TV recipe developer and food historian. Enthusiasm for the traditional warm-weather cookout has carried over into booming popularity for indoor built-in and portable-countertop grilling units, as well as simple in-oven grilling and rotisserie techniques. Grilling has become a popular option even for those who cook one-person meals or have living arrangements that don’t lend themselves to outdoor grilling.

In response to this trend, new varieties of seasonings, rubs and marinades have arrived on store shelves, adding convenience, versatility, no-mess food preparation and robust flavors to grilled dishes. Many seasonings can be rubbed on prior to cooking or shaken on over the grill — adding succulent flavor in mere minutes, or even seconds, of preparation time.

For cooks who like the deep, locked-in flavor of marinades, Grilling Seasons marinade mixes from Simply Organic require just 30 minutes of “flavor-absorption” time while the rest of the meal preparation is under way. Organic flavor selections include Lemon Pepper, Zesty Herb, Steak, Mesquite Barbeque, and Garlic Herb.

Organic grilling? Hayes points out that consumers are pickier about the meat, fish and poultry they’re selecting for the main course, often looking for “free-range,” “grass-fed,” “wild-caught” and “organic” items for the first time. Overall, organic meat, poultry and seafood sales grew 32 percent last year. More health-conscious consumers are choosing meatless and vegetarian options, too — and they’re not about to be left out of the grilling experience.

The experts at Simply Organic Grilling Seasons offer this recipe to add to any summer barbeque repertoire:

Barbecue Bell Pepper Spread/Dip

3 cups finely diced red and yellow bell peppers (one large pepper of each color)
1 tablespoon vegetable oil
1 package (8 ounces) cream cheese
2 packages Grilling Seasons Mesquite Barbecue Marinade Mix
Crackers or chips of your choice

Directions: Place a sheet of foil on grill. Brush with oil and add peppers. Grill for five to 10 minutes, until peppers start to turn golden brown. While peppers are grilling, place cream cheese in a large bowl. When peppers are ready, pour grilled peppers (no need to cool) over cream cheese and add the Mesquite BBQ Marinade Mix. Stir until completely blended. Serve warm or chilled with crackers or chips. (Makes 8 servings)

As prepared, each serving contains 70 calories, 3.5 g of fat, 15 mg of cholesterol, 270 mg of sodium, 4 g of carbohydrates and 2 g of protein.

For more recipes, visit http://www.simplyorganicfoods.com/simplyorganic/eat.html.

When it comes to having friends and family over for summer gatherings, our first thoughts often turn to late afternoon barbecues with sizzling burgers, plastic cups and paper plates. If that’s your idea of outdoor entertaining, maybe it’s time to get out of the house!

Weber 3880001 Genesis S-320 Natural Gas Grill, Stainless Steel

List Price: $1,019.00
Buy New: $736.00
You Save: $283.00 (28%)

• 3-burner natural gas grill; 42,000 Btu’s; 637 inches total cooking area
• 507 square inches cooking area; 130 square inches warming rack
• Fully enclosed stainless steel cart; porcelain-enameled cooking grates
• 12,000 BTU input flush-mount side burner
• 2 heavy-duty front locking casters and 2 heavy-duty back swivel casters

“So many people are trapped in the mindset china should only be used for formal meals around the dining room table,” says Annie Williamson, showroom stylist with Replacements, Ltd., the world’s largest supplier of old and new china, crystal, silver and collectibles. “That’s just so limiting. You can have fantastic fine dining outdoors, such as a sunny afternoon picnic or perhaps a beautiful dinner at sunset or under the stars, simply by using ‘your good stuff’ outdoors.”

Find New Uses for Traditional Pieces
Who says you can only use a tureen to serve soup or goblets for wine? Outdoor or alfresco entertaining really opens the door to new purposes for china, crystal and silver.
* Use a soup tureen to keep dinner rolls or buns warm.
* Iced tea glasses are perfect for parfaits or fruit salads, while sherbet or champagne glasses are great for serving ice cream and other summertime desserts.
* Use silver mint julep cups to serve shrimp cocktail or as individual vases. Fill coffee pots and pitchers with fresh flowers to create unusual centerpieces.
* Fill your silver or crystal punch bowl with ice to chill bottles of wine and other beverages.
* Stack footed cake plates, fill with appetizers and adorn with fresh flowers. You can also place candles of varying sizes on cake plates to create a great accent or centerpiece for evening entertaining.

Sizzle With Seasonal Color
From crystal blue skies to vibrant blooming flowers, dining outdoors is all about summertime hues. “Entertaining outside frees up the host to mix bright colors that might be a little overwhelming indoors,” says Replacements’ Dubravka Vujinovic. “Get creative by mixing and matching different hues of china or colored glass. And instead of using a tablecloth, buy inexpensive fabric remnants to layer various bold colors to accent your tableware.” She also suggests using ribbon or kitchen twine to affix fresh flowers around linens instead of using napkin rings, or using bedding plants in lieu of cut flowers. Take advantage of color all around you by incorporating fresh flowers and greenery from your yard or summer fruits and vegetables from your garden in centerpieces and other decor.

Hit the Spot With Summer Tea Parties
Formal afternoon tea isn’t just for the English, tea parties are becoming a popular entertaining trend.
* Set up several small tables around your patio or deck with tea sets/themes of various patterns; tie those together with similar floral centerpieces.
* Purchase tea cups in patterns that fit your guests’ individual personalities for a take home gift.
* Float delicate blossoms in tea cups or fill with miniature bouquets for colorful accents.

Don’t Worry About the Ants
Take out your bridal china for an elegant, romantic afternoon picnic.
* Use soup tureens or covered vegetable bowls to serve tuna or potato salads.
* Serve sandwiches or desserts on handled cake plates.

“So many people are squeamish about using their china, crystal or silver, especially heirloom and discontinued patterns,” says Vujinovic. “But these pieces are made to be used. In fact, regular hand washing will help keep impurities from penetrating the glaze of china and basically keeps the glaze strong, while silver’s finish actually improves with daily use.”

When you’re looking for something you and your child can do together, head for the kitchen and stir up something good to eat. Cooking can be both educational and fun and often results in a tasty treat, too.

Rachael Ray 5-Quart Hard Anodized Orange Oval Saute Pan with Helper Handle

List Price: $79.99
Buy New: $49.99
You Save: $30.00 (38%)

There’s no wasted space on your stovetop when you use Rachael Ray’s innovative saute pan. The efficient oval design allows you to easily fit this large, high-capacity pan on a single burner, saving precious workspace for faster meal preparation. Hard-anodized for maximum durability and fast, even heating, this saute pan is a smart choice. Each handle features a signature orange silicone sleeve that’s heat resistant and easy to grip. Limited lifetime warranty.

During a cooking session, you can teach children about nutrition, work with them on measurements, particularly fractions, and share your culture through your family’s food history. With cooking experiences, kids also can learn how important it is to read carefully and follow directions.

On the subject of nutrition, you might explain that eating a variety of foods is important so that you get all the nutrients your body needs to grow. Different groups of foods provide protein, carbohydrates, fats, vitamins and minerals. Although all foods supply a variety of nutrients, some are better at providing certain nutrients than others.

For example, the foods in the meat and meat alternates group, including eggs, are good sources of high-quality protein for energy and strong muscles. You can go online to MyPyramid.gov to run off for each child — based on age, sex and activity level — a list of the number of servings from each of the food groups that are needed daily.

The fun part is in the preparation and eating. For the best likelihood of success, have the kids do tasks suited to their ages and abilities. Maybe the youngest ones can help stir, older children can measure ingredients and teens can slice and dice and do the actual cooking. Simply choose a recipe that includes ingredients with wide appeal and let the children add other ingredients, such as favorite flavorings, if they like.

Both Brontosaurus Egg and Wagon Wheel Frittata were designed with kids in mind. In addition to being easy to make, these recipes are based on all-natural eggs which offer the highest quality protein of any food and are a favorite of most children.

Brontosaurus Egg

(Makes 1 serving.)

Ingredients:
1 frozen waffle or bread slice
1 teaspoon cooking oil or butter
1 egg
1 tablespoon shredded reduced-fat Cheddar cheese
Salsa, taco sauce or catsup, if you like

Directions:

Let the frozen waffle thaw for about five or six minutes. With a 2- to 3-inch diameter cookie cutter, cut out the center of the waffle. Or, set a drinking glass upside down on the waffle and cut out the center of the waffle by cutting around the glass with a small knife.

In a medium-sized omelet pan or skillet (about 6 to 8 inches) over medium heat, heat the oil or melt the butter. Sprinkle a few drops of water into the pan. If the drops “dance” and sizzle in the pan, it’s ready for cooking. Place the waffle and the cutout in the pan. Break the egg and slip it into the hole in the waffle. Immediately turn the heat down to low.

Let the waffle cook until the bottom is lightly browned, about three minutes. With a pancake turner, carefully turn over the cutout and the waffle with the egg inside. Sprinkle the egg with the cheese. Cook until the egg white is completely set and firm and the egg yolk begins to thicken, about three to five minutes more. With a pancake turner, lift the cutout and the waffle with the egg inside onto a plate. Spoon salsa, taco sauce or catsup on top of the egg, if you like.

Nutrition information per serving using waffle and corn oil without optional topping: 233 calories, 14 g total fat, 221 mg cholesterol, 348 mg sodium, 116 mg potassium, 15 g carbohydrate, 11 g protein and 10 percent or more of the RDI for vitamins A and B12 , niacin, riboflavin, thiamin, calcium, iron and phosphorus

Wagon Wheel Frittata (Makes 6 servings)

Ingredients:

1 tablespoon cooking oil or butter
1 package (10 ounces.) frozen broccoli spears
1 tablespoon water
1 can (4 ounces.) button mushrooms, drained
6 eggs
1/3 cup skim or low-fat milk
1 1/2 teaspoons Italian seasoning, crushed
6 very thin tomato slices
1/4 cup grated Parmesan cheese

Directions:

In a 10-inch omelet pan or skillet over medium heat, heat the oil or melt the butter. Add the broccoli and water. Cover and cook just until you can break the broccoli spears apart with a fork, about five minutes. Take the pan off the heat.

Arrange the broccoli spears around the pan so the stems point to the center of the pan. Set the mushrooms, rounded sides up, between the broccoli spears.

In a medium-sized bowl, beat together the eggs, milk and seasoning until they’re thoroughly blended. Pour the egg mixture over the broccoli in the pan.

Cook the egg mixture over medium heat until the eggs are almost set on top. Take the pan off the heat. Place the largest tomato slice in the center. Cut the rest of the tomato slices in half and arrange them around the big slice so they look like wagon wheel spokes. Sprinkle the cheese evenly over the top of the frittata.

Cover the pan and let it stand until the eggs are completely set, about five minutes. Cut the frittata into wedges and serve it from the pan.

Nutrition information per serving of 1/6 recipe using corn oil: 133 calories, 8 g total fat, 214 mg cholesterol, 196 mg sodium, 261 mg potassium, 5 g carbohydrate, 10 g protein and 10 percent or more of the RDI for vitamins A, B12 and C, riboflavin, calcium and phosphorus

For more information about the nutrition value of eggs, and to access more recipes, log on to www.IncredibleEgg.org.

Soups and stews are two of the most popular wintertime staples. Not only do they fill the house with rich, mouthwatering aromas while they simmer on the stove, they are the ultimate in great-tasting comfort foods.

Lodge Enameled Cast-Iron 6-Quart Dutch Oven

List Price: $77.50
Buy New: $39.95
You Save: $37.55 (48%)

For more than a century home cooks and great chefs have cherished their round enamel cast iron ovens. From the stovetop and oven, to its elegant table presentation, Lodge Enamel provides superior cooking performance, versatility, and unparalleled style. When you’re finished with your meal simply store your food in the refrigerator or freezer without any concern about food reacting to the porcelain enamel surface.

Using broth to create homemade soups and stews is a wonderful way to add lots of flavor to these tasty dishes without having to spend all day in the kitchen. In fact, most people use broth in home-cooked soups and stews. According to a recent survey commissioned by Campbell Soup Company, broth is used in homemade soup more than 80 percent of the time, and in stews made from scratch 69 percent of the time. So, go ahead and warm up your taste buds with these cold-weather classics.

Sensational Chicken Noodle Soup starts with a flavorful base of Swanson chicken broth and combines chicken, egg noodles, carrots and celery to create a heartwarming dish as good as grandma would make.

For a satisfying entree, prepare Hearty Beef Stew. Just add potatoes, beef and carrots to Swanson beef broth for a slow-cooked meal that is tender and tasty. It is sure to be a family favorite!

When the weather outside gets frightful — create a delightful homemade soup or stew that is sure to warm your family from the inside out. For more hearty dishes and helpful cooking tips, visit www.swansonbroth.com.

Beef Barley Soup
Prep: 20 minutes
Makes: 4 servings
Cook: 40 minutes

Ingredients:
2 cups water
1/4 cup uncooked pearl barley
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
6 ounces mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson Beef Broth (regular, 50 Percent Less Sodium or Certified Organic)
1/4 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)

Directions:
1. Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley.
Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is
tender, stirring occasionally. Drain.
2. Cook the beef in a 3-quart nonstick saucepot until it’s well browned, stirring often.
3. Add the mushrooms and garlic and cook until the mushrooms are tender.
4. Stir the broth, thyme, black pepper and carrots into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley.

TIP: Substitute 1/2-cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.

Sensational Chicken Noodle Soup
Prep: 5 minutes
Makes: 4 servings
Cook: 25 minutes

Ingredients
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey

Directions
1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.

Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

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

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.

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.

Simply Calphalon Hard-Anodized Nonstick 9-1/2-Inch Stir-Fry Pan

List Price: $40.00
Buy New: $15.99 (On sale from $19.99)
You Save: $4.00 (20%)

Features:
• 9-1/2-inch stir-fry pan made of medium-gauge hard-anodized aluminum for fast, even heating
• Interior surface double-coated with Calphalon’s reliable nonstick coating
• Long, double-riveted, stay-cool handle ensures easy lifting, tossing, and turning
• Wash by hand only; use with nylon or wooden utensils; oven-safe to 450 degrees F
• Measures approximately 9-1/2 by 15 by 3 inches; 10-year warranty

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.

The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Zojirushi NS-ZCC18 10-Cup Neuro Fuzzy Rice Cooker and Warmer

List Price: $245.00
Buy New: $168.88
You Save: $76.12 (31%)

Features:
• 10-cup computerized rice cooker and warmer with advanced Neuro Fuzzy logic technology
• Multi-menu selections; automatic keep-warm, extended keep-warm, and reheat cycles
• Spherical, nonstick inner pan allows for spherical heating; LCD clock and timer; retractable cord
• 2 measuring cups, nonstick rice spoon/scooper, rice spoon holder, and recipes included
• Measures approximately 11 by 9 by 10-1/2 inches; 1-year limited warranty

For Steamed rice. Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

For Boiled rice (Japanese method. Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.

Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.

For Rice with fig sauce. Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

For Orange rice. Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

For Rice with raisins. Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

For Rice with peaches.Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

For Browned rice. Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

Read More At Singapore Man or Visit Singapore Embassy

103 Uses for Your Turkey Fryer

Buy New: $10.00

If you don’t have a turkey fryer yourself, you know someone who does. And, odds are, it sits empty and unused in the corner of your garage or basement until Turkey Day rolls around once a year. Well, it’s now time to dust it off as you discover the 103 NEW recipes and ideas we have for your turkey fryer! Some of the NEW ideas and recipes on the pages of this book include making maple syrup, canning fruits and vegetables, a Southern Lobster Boil and Delicious Prime Rib. These clever and useful suggestions will keep your fryer heated up for the OTHER 364 days of the year, leaving you wondering why you didn’t think of this before!

Bayou Classic 3016 30-Quart Outdoor Turkey Fryer with Basket and Fry Pot

Buy New: $69.99

Bayou Classic Select 30 - qt. Turkey Fryer Kit with improved Gas Cooker, both big and small Pots, and more! This Kit, ready to make your outdoor cooking extra-convenient and extra-delicious, features a new and improved big-capacity outdoor Cooker. You also get an aluminum Pot Kit, with large 30-qt. Pot and a smaller 10-qt. Pot with basket, plus all kinds of extras. For frying poultry, potatoes and hush puppies, making soups and stews, boiling up seafood and more, steaming some lobster… here’s the package: Outdoor Gas Cooker has legs designed for maximum stability, plus a new-design cast iron reversible grate. Heavy-duty, weather-resistant steel frame; Flame is adjustable using the needle valve on the regulator, for a wide range of flame control. UL-listed 10 psi regulator / valve assembly allows it to pump out heat up to a max. 55,000 BTUs. 3′ high-pressure hose; 30-qt. Stockpot, made of commercial strength aluminum. The patented tall, narrow design requires less cooking oil (or water) than a standard pot. The 10-qt. Pot lets you do family-sized cooking (vs. crowd-size), and includes its own perforated basket; Perforated, raised Poultry Rack that allows the oil to circulate evenly when frying, preventing the bottom from sticking or scorching; Perforated Steam / Boil Basket for all kinds of goodies, from corn to crawfish; 3-Pc. Skewer Set, allowing you to fry 3 chickens in about 20 minutes; Vented Lid helps maintain heat, just right; Grab Hook provides a way to safely remove food.

Soups and stews are two of the most popular wintertime staples. Not only do they fill the house with rich, mouthwatering aromas while they simmer on the stove, they are the ultimate in great-tasting comfort foods.

Rachael Ray 8 Quart Hard Anodized Orange Covered Oval Pasta Pot

List Price: $79.99
Buy New: $77.99
You Save: $2.00 (3%)

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.The unique oval shape of this Pasta, Etc. Pot means no more breaking long pastas and the convenient pour spout makes draining liquids from the pot easy. Nonstick Interior allows food to slide off and fat-free cooking. Grippy Silicone Handles are comfortable to grip and oven safe to 400??F. Glass Lids allow you to monitor foods without removing the lid.

Using broth to create homemade soups and stews is a wonderful way to add lots of flavor to these tasty dishes without having to spend all day in the kitchen. In fact, most people use broth in home-cooked soups and stews. According to a recent survey commissioned by Campbell Soup Company, broth is used in homemade soup more than 80 percent of the time, and in stews made from scratch 69 percent of the time. So, go ahead and warm up your taste buds with these cold-weather classics.

Sensational Chicken Noodle Soup starts with a flavorful base of Swanson chicken broth and combines chicken, egg noodles, carrots and celery to create a heartwarming dish as good as grandma would make.

For a satisfying entree, prepare Hearty Beef Stew. Just add potatoes, beef and carrots to Swanson beef broth for a slow-cooked meal that is tender and tasty. It is sure to be a family favorite!

When the weather outside gets frightful — create a delightful homemade soup or stew that is sure to warm your family from the inside out. For more hearty dishes and helpful cooking tips, visit www.swansonbroth.com.

Beef Barley Soup
Prep: 20 minutes
Makes: 4 servings
Cook: 40 minutes

Ingredients:
2 cups water
1/4 cup uncooked pearl barley
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
6 ounces mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson Beef Broth (regular, 50 Percent Less Sodium or Certified Organic)
1/4 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)

Directions:
1. Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley.
Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is
tender, stirring occasionally. Drain.
2. Cook the beef in a 3-quart nonstick saucepot until it’s well browned, stirring often.
3. Add the mushrooms and garlic and cook until the mushrooms are tender.
4. Stir the broth, thyme, black pepper and carrots into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley.

TIP: Substitute 1/2-cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.

Sensational Chicken Noodle Soup
Prep: 5 minutes
Makes: 4 servings
Cook: 25 minutes

Ingredients
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey

Directions
1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.

Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel

List Price: $169.00
Buy New: $120.00
You Save: $49.00 (29%)

• 3-cup rice cooker with micro-computerized Fuzzy logic technology
• Menu selections include white, sushi, porridge, brown, and quick cooking
• Keep-warm function; LCD display with timer; nonstick inner cooking pan
• Measuring cup, nonstick rice spatula, and spatula holder included
• Measures 11-1/2 by 9 by 7-1/4 inches; 1-year limited warranty

- Timer (set it and forget it); we set the timer the night before or in the morning. Never have to wait for rice, the rice waits for us and has a keep warm setting.
- Cooking; the rice cooks better than anything I’ve ever had. Blows away steamers or stove-top cooking.
- Non-stick; easy to clean

The only complaint, as mentioned in plenty of reviews, is the instructions are a bit lacking; but that’s not a reason to not buy.

With almost universal agreement by the world’s scientific community that human activity is accelerating global warming, it’s not just the environmentalists that are advocating change. The concept of “going green” is an increasingly popular lifestyle trend among today’s concerned consumers.

Martha Stewart Collection GreenPan Fry Pan, 11″

Buy New: $34.99

Cook on the cutting edge. This pan uses a breakthrough nonstick technology called Thermolon, offering superior food release and performance even at extreme temperatures. It’s a versatile cooking surface that emphasizes great taste and an environmentally friendly future. Limited lifetime warranty.

According to the Lifestyle of Health and Sustainability Organization, consumers spend $6.5 billion on “sustainable economy” and $83.8 billion on “eco-lifestyles” each year. Here are a few energy-efficient tips and ideas for every room of your home, to help you do your part in protecting the environment, without forgoing comfort or style.

Create a Brighter Future

Save over $30 a year per bulb on your electric bill by switching to compact fluorescent lights (CFLs). Replacing your incandescent light bulbs with CFLs is a simple way to cut energy and air pollutants. CFLs last up to seven years and use 50 to 80 percent less energy than incandescent bulbs.

Replacing a single incandescent bulb with a CFL will keep a half-ton of carbon dioxide out of the atmosphere over the life of the bulb! CFLs emit light identical in quality to the common incandescents, so you can use them in table lamps, ceiling fixtures, porch lights and even dimmable lamps for the same affect. You can purchase these eco-friendly bulbs at Walmart or Home Depot starting at only $9.46.

Absorbent Alternatives for the Bathroom

Bamboo towels are eco-friendly must-haves that are as soft as cashmere and made from the world’s fastest regenerating plant, bamboo. Bamboo thrives naturally without the use of pesticides and continually creates more oxygen and less carbon dioxide in the atmosphere. Bamboo towels are super absorbent, and perfect for use after a bath or shower. The Company Store’s (thecompanystore.com) Bamboo Collection of towels ($6-$36) dry quickly, stay fresh, and discourage mildew and bacteria that are often created by most bath towels.

Kitchen Cookware with Lasting Impact

The latest innovation in cookware has emerged utilizing green-friendly materials. GreenPan cookware features breakthrough Thermolon non-stick coating that performs at high temperatures without deterioration. It is PTFE-free and uses no PFOA in manufacturing, making GreenPan cookware environmentally-friendly.

“When I first heard about Thermolon and its enormous performance benefits, I knew it was a progressive and important new technology that I wanted to utilize immediately. It will change the way people use cookware forever,” says Joy Mangano, “Mother of Invention” and HSN on-air personality. GreenPan, which has earned the Good Housekeeping Seal, is available in a stylish six-piece set for $99.90 at HSN.com. Watch live on December 15th at 12:01 a.m.

Eco-friendly Furniture for the Living Room

Relax in your living room on eco-friendly furniture that is made from green materials, which save energy and reduce impact on the environment. Try a loveseat, rocker, or lounge chair by Vivali ($949-$999 at vivali.com), the eco-friendly furniture and home design center.

These innovative chairs all feature solid maple wood framing, non-toxic water-based adhesives, and seat and back webbing made from post-industrial automotive seatbelts. The seatbelt webbing creates a unique and stylish look that’s sure to be a conversation starter at your next family gathering. Create a modernized living room with your choice of 8 different wood stains and webbing colors, while helping protect the environment.

Going green in your home has never been easier with products that eliminate pollution and require less energy to use. “Creating an eco-friendly environment in your home not only saves energy but maximizes ‘positive energy’ levels,” says Stephanie McWilliams, an interior designer and host of HGTV’s new “Fun Shui,” which debuts Sept. 28. “A green environment makes you feel good because you’re helping the earth; this produces a positive impact on your life, making you feel enhanced and energized.”