Cooking Techniques and Kitchen Gadgets

When I was growing up my mom grew her own vegetables and fruit, raised chickens, canned tomatoes and made everything from bread to soap. I have not quite followed in her footsteps, but now and again I take on a project or two. I've made orange marmalade and lately I've been making batches of tamales. I've dabbled in window box herb gardening and last year I bought a kit to make cheese.

I'm not alone. Activities like preserving, canning, DIY, gardening and even raising chickens are all surging in popularity. Whether it's a desire to get back to nature, or to just feel the sense of accomplishment that comes with making something to your own taste, these experiences can be deeply satisfying. If you're not sure where to start, or if you are looking to take the next step, there are plenty of good resources out there to get you going. Here are some of my current favorites:

Williams Sonoma recently launched Agrarian, which is designed to get you up to speed in various foodie DIY activities, preserving, gardening and more. The carefully curated line of products includes everything from guides and kits to make cheese, kombucha and sprouts to garden tools, planters and even deluxe chicken coops and beekeeping supplies. As you'd expect, Williams Sonoma has sought out the best quality and often most stylish products.

Braising is one of those cooking techniques that's made for winter. When you've got the time and you're stuck indoors on a cold day, braising low and slow is the way to go. Almost anything can be braised, but tough cuts of meat like beef chuck, lamb shoulder, and pork shoulder are the best. Under a tight-lidded pot, these meats go meltingly tender—with the touch of a fork it falls apart.

The key to a flavorful braise is the liquid. Many classic recipes use red wine or beer, such as ale or stout. But braising in soda, either ginger ale or cola, also produces mouthwatering results. Since a standard cola recipe uses a number of ingredients (including roots, spices, and herbs), the soda acts like a very flavorful broth. It all lends wonderful flavor to the meat. This pork shoulder braise features the flavors of Mexican cola.

To enhance the flavor further, I add balsamic vinegar for tanginess and brown sugar for sweetness. Dried cherries lend another level of flavor as well as texture. Since I love cherry cola, it's a win-win. After braising the meat, I like to reduce the liquid to create a luscious sauce. Simply serve the pork thickly sliced with the sauce alongside plus some boiled or mashed potatoes—it's the perfect Sunday dinner.

Any night this summer, you’ll find me hanging with friends, raising a frosty one in the backyard, while the kiddies run around and the guys flip steaks, burgers and chops. Is there anything better?

I’ll be using one of my favorite grilling tools, a do-it-yourself “herb brush” which I use to baste the meat while it cooks. Besides looking cool, it lets you slowly, steadily and subtly layer on the aromatic oils in those herbs, while keeping the meat moist. Using kitchen twine just tie a bunch of fresh herbs (any of your favorites will work: thyme, rosemary, sage, …) to the end of a wooden kitchen spoon. I like a really long spoon and it will make it easier to baste with.

And when you are done basting, you can chop up the herbs and add them to baked beans or sprinkle over grilled vegetables—you can’t do that with a regular basting brush! Herb brushes are great on beef, and on Fourth of July there's nothing I like more than an over 1-inch Rib Eye. Here's how you do it:

"Every Grillmaster has a few tricks up their sleeves for ultimate grilling success, giving moist, juicy, flavorful results every time they light up the grill. Here are the Top 10 Secrets for Grilling Success that will make even a novice griller look like a pro."

1) Invest in a Meat Thermometer: Using a meat thermometer takes the guesswork out of grilling. By knowing exact internal temps, you can remove meat at just the right time for moist, juicy results. I recommend the Thermapen — it’s an instant-read digital thermometer that shows temps in less than five seconds, so you’re not spilling valuable heat from the grill.

2) Know Minimum Internal Temperatures for Meat: These are the minimal internal temperatures for meat, according to the U.S. Department of Agriculture. Keep in mind that when you take your meat off the grill, it continues to cook, so it is OK to pull it off when it’s a few degrees under the listed temperature.