Ever heard of the Instant Pot? Introduced about 10 years ago, the multi-function pressure cooker created by Dr. Robert Wang has taken the cooking world by storm. It seems everyone I know has one, including professional chefs who swear by it when cooking at home. Read more here.

To soak or not to soak? When to salt? Should they be started in cold or hot water, and how long do they take to cook? When it comes to dried beans, it seems there are no shortage of questions. Recently, I contacted longtime food columnist and cookbook author Russ Parsons; dried beans are just one of the many cooking topics he’s covered over the years.

Looking for simple dinner options? Check out these simple one-pot, -dish and -packet dinner ideas I share via Shondaland that allow you to be creative with what you have and turn out a great meal, all while keeping the kitchen from turning into a mess. You can find the link and recipes here.

Looking for more #pandemicpantry tips for cooking at home during the COVID-19 lockdown? Former LA Times food editor Russ Parsons and I join Larry Mantle to discuss this morning on AirTalk, locally on KPCC (89.3FM) at 11:30AM. You can find the link here.

Looking for a refreshing way to imbibe during the lockdown? I explored the world of spritzers for Shondaland, and share five fun recipes, perfect for relaxing when you’re done with the workday. Check out the story here.

Baking powder and soda. Along with yeast and manual aeration, they’re the components — the leaveners — in recipes that help your cookies, breads, cakes and other delicious baked goods rise. In short, they’re kind of magical in the kitchen. At least as long as they’re fresh. Ever have a cake turn up flat, or made doughnuts that failed to rise? Like many ingredients, baking powder and soda lose their effectiveness as they age. And there’s nothing worse than having a special dessert fail because the leaveners weren’t any good.

If you’ve never made pizza at home, it can understandably sound intimidating, messy, and time-consuming. Who has the time, or desire, to make homemade pizza when delivery is so simple, and quick? Really, it’s not difficult at all. And once you’ve tried homemade, you might never go back to store-bought again.

Stuck at home with nowhere to go? Aren't we all. Settle in and get some basic bread-baking tips and recipes to get you -- and your loved ones -- through this. I share recipes for all-purpose baking mix, pancakes, scones, biscuits, brioche, whole wheat bread and more via Shondaland, and you can find the link here.

When it comes to versatile ingredients in the kitchen, lemons are a favorite of mine. Not only do they work well as a flavoring in both sweet and savory recipes, their acidity actually helps to season dishes, much like vinegars and other acids. But did you know they’re also a natural cleanser? That same acidity packs a little elbow grease in a variety of ways around the kitchen.

Love green onions? Take the root ends and stand them up, covering the roots with fresh water that you change out every day. In a day or so, you’ll see new growth. Within a week or two, you’ll actually have enough growth to be able to use some trimmings. The same goes for leeks, fennel, and even some lettuces, such as romaine and butter….