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Cooking Light Magazine Makes Every Recipe Scannable

Cooking Light Magazine Makes Every Recipe Scannable

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79 recipes are 'digitally watermarked' in the January Issue

Hitting newsstands Dec. 28, the January/February issue of Cooking Light magazine will be the very first to feature fully scannable recipes.

So what does that mean, exactly, and how will that work? First, you’ll need to download the Digimarc Discover app for your iPhone or Android. Then, when you come across a recipe you like, just scan the photo using the app. It will recognize the recipe and automatically direct you to the recipe page on the magazine’s sister site, Once there, you can build a recipe file and save your favorites in it, share it with friends across social networks, organize menus, and make grocery lists.

"We know our consumers are looking for practical tools to make family meal planning quick and easy; so we’re excited to provide this smart solution," Cooking Light editor Scott Mowbray said in a press release. "They can easily scan, save, shop, cook, and share with a convenient resource they always have with them — their smartphone."

Every new issue of Cooking Light from here on out will feature scannable recipes as well, and the magazine will include detailed instructions on how to make the most out of this new interactive technology.

The Digimarc Discover app can be downloaded here for iPhones and here for Android.

How To Make Classic Croissants

Scott Phillips

Making your own croissants is not difficult there’s no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you’re well on your way to wowing your friends with delicious croissants.

Subscribe to Fine Cooking magazine for more recipes for bakers of every skill level.

21 Classic, Delicious Cookie Recipes

Step one in researching cookie recipes is deciding which types of cookies you want to bake: Christmas cookies, classic cookies, small cookies, large cookies, no-bake cookies&mdashthe options are nearly endless. Step one is easier said than done, right? So let&rsquos take it back a step: You know that you want delicious cookie recipes, and thanks to this collection of cookies, that&rsquos enough.

We&rsquove rounded up simple cookie recipes for almost every type of cookie, so you can find the one that speaks to you and start baking without too much time clicking around. Whether you&rsquore preparing for a cookie exchange or just itching to make some of the most popular cookies out there for yourself, consider this your starting point.

Once you&rsquove picked your delicious cookie recipe, it&rsquos time to gather your baking supplies. Hopefully you already have most of them in your pantry, but depending on what you&rsquore making, a trip to the store may be necessary. (You could always try out some baking substitutions, too.) From there, it&rsquos just a matter of baking as much or as little as you want. With these delicious cookies as the result of your efforts, you&rsquoll be thanking yourself with every scrumptious bite.

10 of 26

Blackberry Turnovers

When Ruth Reichl was 22--long before she became famous as a restaurant critic, magazine editor, and author--she taught cooking at a glassblowing workshop in the forests north of Seattle. The final week she was there, the wild blackberries ripened all at once, "soft, rich, and juicy," Reichl says. She picked until her pail overflowed. Then she baked into the night. In the morning, these flaky turnovers were her parting gift to the glassblowers.

Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes. Get the recipe for Pickled Ramps » Anna Stockwell

Bright, oniony ramps add a touch of springtime to a comforting southern staple. Get the recipe for White Cheddar Grits with Grilled Ramps » Anna Stockwell

35+ Amazing One-Pot Meals to Make for Dinner

These quick, one-dish dinners are as delicious as they are easy to make.

While cooking can be fun, after a long day of work, or parenting, or both, making a meal and then cleaning up the kitchen can feel exhausting, and understandably so. Enter: the handy, dandy one-pot meal. All you need is &mdash that's right &mdash one pot, pan, or skillet, and a few ingredients that you are often found in any household kitchen. These quick, one-dish dinner recipes require minimum prep, limited clean-up, and won't leave you with a mountain of dishes in your sink. The best part, however, is that these easy-to-make, tasty plates don't skimp out on flavor. In other words, not only are one-pot meals easy to whip up, they're sure to be a family favorite, even among the pickiest of eaters.

From all of the pastas you could possibly imagine, to plenty of soups and chowders, to even some breakfast-for-dinner recipes, these quick, one-dish dinners are the perfect family-friendly options. Whether you're looking for new recipes to spice up your weeknight meals &mdash without adding an extra three hours to your evening &mdash or simply on the hunt for a few mess-free options, there's at least one one-pot meal on the following list you and your loved ones can agree on. And with all of the one-dish dinner possibilities out there, you nor your family will get tired of any of these recipes in the near or distant future. So, grab your trusty pot, tasty ingredients, and enjoy.

If you're looking for a lighter meal that will leave you feeling full, you've found it in this one-pot dish, complete with Arborio rice, butternut squash, Romano cheese, garlic, and fresh thyme.

Give yourself some more stovetop space with these hands-off mashed potatoes. The use of fresh rosemary gives this recipe an incredibly fragrant flavor.

Create a thick sauce for this tasty meal by cooking the pasta in diced tomatoes and water on the stove. You'll feel like you're dining in a little town on Italy's Amalfi Coast in no time.

All you need is 25 minutes and one pot to whip up this crowd-pleasing stew, complete with a slice of crusty bread on the side, of course.

Combine button mushrooms, parsley, and tarragon for a risotto with a deliciously savory depth. And if you want to take it to the next level, mix cremini, shiitake, and oyster mushrooms to add to your dish.

Bacon, pasta, veggies, and cheese. What more could you want from a quick dinner?

Treat yourself to a fancy, five-star meal without leaving the comfort and safety of your home. Once you try this recipe, you're never going to want to go to a restaurant again.

Put a new spin on chili with this ground pork soup. This hearty dish only takes 30 minutes to make and is so simple to put together you'll have no problem making this for your family as often as they like.

The best part about this recipe? You probably already have all of the ingredients you need for it in your kitchen right now.

Give your go-to comfort food a dose of heart-healthy whole grain and toasty, nutty flavor by adding barley to the mix.

Dictionary of Cooking Terms

Bake: To cook food in an oven, surrounded with dry heat called roasting when applied to meat or poultry.

Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.

Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.

Barbecue: To cook foods on a rack or a spit over coals.

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

Blanch: To cook briefly in boiling water to seal in flavor and color usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F.

Bone: To remove bones from poultry, meat, or fish.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.

Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit under or over direct heat, usually in an oven.

Brown: To cook over high heat, usually on top of the stove, to brown food.

Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small (about 1/2- inch) cubes.

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Deep-fry: To cook by completely immersing food in hot fat.

Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

Dice: To cut food into very small (1/8-to 1/4-inch) cubes.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.

Drippings: Juices and fats rendered by meat or poultry during cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.

Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.

Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.

Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.

Flute: To make decorative grooves. Usually refers to pastry.

Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

Glaze: To coat foods with glossy mixtures such as jellies or sauces.

Grate: To rub foods against a serrated surface to produce shredded or fine bits.

Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchsticklike in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable mass.

Macerate: To soak in a flavored liquid usually refers to fruit.

Marinate: To soak in a flavored liquid usually refers to meat, poultry, or fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry&mdashsuch as bacon or goose&mdashover low heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point bubbles form but do not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the essence&mdashe.g., tea.

Stew: To cook covered over low heat in a liquid.

Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.

Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.

Whip: To beat food with a whisk or mixer to incorporate air and produce volume.

Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 1/2 ounce sugar (about 1 tablespoon 15g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 4 ounces cold unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons 110g)
  • 9 ounces plain yogurt, straight from the fridge (about 1 cup plus 2 tablespoons 255g), see note

Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our guide to baking in a hot kitchen before getting started the specifics are focused on pie dough, but the overall principles are true of biscuits as well.

Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.

Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a lightly floured surface.

With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then fold in half repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.

Bake until the biscuits are well-risen and golden brown, about 20 minutes. Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired, whether alongside soups and stews or split for shortcake or breakfast sandwiches. Leftovers can be stored up to a week in an airtight container to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown, then serve with jam.

60+ of Our Favorite Easter Dinner Recipes for a Truly Celebrational Feast

From drinks to dinner, sides to dessert, we've got the entire menu sorted.

Sure, winter holidays meals are great. But if you ask us, the best holiday feast of them all is Easter dinner. It's (typically) cool enough that the idea of warming up the kitchen with a big roast doesn't feel entirely out of the question, and yet there are a ton of great vegetables that are suddenly in season: asparagus, radishes, peas, and artichokes, just to name a few.

Whether you need delicious Easter side dishes, like the shaved asparagus salad or pearl couscous with leeks, or satisfying main courses such as the prosciutto-wrapped pork tenderloin or cedar plank salmon, these recipes will be your guide. Don't forget about making a delicious Easter cake or dessert, such as the candy egg peanut butter blondies or orange-chamomile cake!