Pro & Home Chefs Agree: Cook with Copper

Industry professionals know copper is top-notch, but it’s a must-have for the home cook, too. Incomparable heat distribution. Ever-stunning on the stovetop. And despite what you may have heard, you can cook acidic foods in copper. (The secret? Using pieces lined with stainless steel or tin, both nonreactive metals.)

Why You Should Cook with Copper Pots

So whatever you’re whipping up – tomato sauce, orange chicken – don’t think twice. These chef favorites are whizzes in the kitchen.

Check out The Copper Kitchen: Cookware Sets & More Boutique on Friday, March 7, at 11AM ET.

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March 7, 2014

Cooking School: Lessons From The French Chef

To celebrate what would have been a certain beloved chef’s 101st birthday this year, we scoured the pages of Mastering the Art of French Cooking for some can’t-miss tips. Here’s what we stirred up.

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Make the Cut: A cook’s knives should be as sharp as razors. (You don’t want to bruise the food.) If the weight of a blade can slit a tomato’s skin, it’s ready to use.

Wine 101: Cooking with wine? Whites should be strong and dry, never sour or fruity. As for reds? Go for young and full-bodied. Remember, it’s the flavor that comes through, not the alcohol.

Fuel Up: Unless you have restaurant-quality gas pressure, a modern electric cooktop – which allows for a vast high-to-low heat range – is preferable to weaker domestic gas burners.

Our French Cookware, S’il Vous Plaît: Mauviel & More Boutique opens Friday, September 20, at 3PM ET.

By Julia Ivins, Staff Writer

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September 20, 2013