All beans do require relatively long time to cook, however the different types do differ slightly. Here is a chart for various beans and how long they take to cook. Soaking does reduce the cooking times somewhat for all the beans. There are two basic methods for soaking beans. Long Soak: Simply cover the beans in water and soak them overnight

While it's most common to cook rice on the stove top, the microwave presents a good option because it produces good results and it's easy. Different kinds of rice cook at different rates so here is a chart for how long to cook a variety of rice. How to cook rice in the microwave...

Lots of ways to enter, lots of chances to win. The prize is Dad's Own Cookbook:“Written by a self-taught professional chef who knows how to teach the basics in jargon-free language, Dad’s Own Cookbook’s lively tips, lessons, charts, and 200 recipes will instill confidence in every cook-to-be. ”Great prize, especially for beginners!

Yeah, me too. And thanks to this chart, you can see where the various cuts of beef come from, and some recommended cooking methods. Take a look.

How well you cook your meat will always be a question for debate. Some worry about parasites and harmful bacteria and choose to cook their meat well done, whereas others are more concerned with the taste and the texture of the meat and take a more liberal approach. It's simply a matter of personal preference. No matter how well you choose to

In recipes, quantities of ingredients may be specified by mass ("weight"), by volume, or by count.For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt. In Europe, cookbooks used mass ("weight") rather than volume, though informal measurements such as a "pinch", a "drop", or a "hint" (soupçon) continue to be used from time to time. In the U.S.A., Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book.Today, most of the world prefers measurement by weight, though the preference for volume measurements continues in North America. Different ingredients are measured in different ways:Liquid ingredients are generally measured by volume worldwide.Dry bulk ingredients such as sugar and flour are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1/2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.Meats are generally measured by weight or count world-wide: "a 2 kg chicken"; "four lamb chops".Vegetables may be measured by weight or by count, despite the inherent imprecision of counts given the variability in the size of vegetables.Chopped or cut-up meats and vegetables are generally measured by weight, except in North America where they are measured by volume.