Not sure how sauteing differs from searing or stir-frying? The best way to become a great cook is to learn the culinary lingo.
Any technique where heat is transferred to food without the use of any moisture is dry-heat cooking. This usually involves temperatures of 300°F (150°C) or higher. Dry heat requires moderately-high to high cooking temperatures in order to obtain complex flavours from the browning of meats and vegetables.
Quick cooking video: Pan-seared scallop recipe
Let Pam Mazzuca Prebeg, Canadian Living's fitness expert, guide you through a great tricep workout. Complete her routine of five arm exercises three to four times a week for best results.
We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.
Amanda Barnier, a Canadian Living Test Kitchen food specialist, shows you how to cut fruit and arrange it beautifully for a fruit platter.
