New Arrivals
Quick View
ThermoPro TP-02S Digital Instant Read Meat Thermometer
Specifications/Features
- Wide Temperature range: -58°F ~ 572°F (-50°C ~ 300°C).
- Temperature display units: °C and °F.
- 10-minute auto-off.
- Resolution: 0.1 °C/°F.
- Temperature Accuracy: ±0.9°F (±0.5°C) in range between 32 to 212°F (0 to 100°C).
- Power supply: 1 X LR44 (AG13) 1.5V.
- Probe features a handle with a stainless steel finish, matches all your kitchen decor and appliances
Quick View
ThermoPro TP30 Digital Infrared Thermometer
Highly Accurate & Adjusts to Any Surface
- Designed with the latest thermopile sensor technology, this infrared laser thermometer gun is accurate to ±1.5%; Improve IR thermometer gun measurements by adjusting the emissivity from 0.1–1.0 to match the surface material being measured
Ultra-Fast Response
- With its distance-to-spot ratio of 12:1 and a response time <500Ms, this infrared temp gun thermometer can quickly provide temperature readings of any target, even at great distances
Wide Temperature Range for Multiple Uses
- This pyrometer utilizes infrared technology to measure temperatures -58°F–1022°F (-50°C–550°C), enabling heat detector to measure surface temp from a safe distance, even above boiling point and below freezing point; this temperature gauge is perfect for food preparation, auto maintenance, home repairs, etc.
User-Friendly
- This termometro digital displays the MAX/MIN/AVG temperature of the last scan, making it perfect for measuring temps for AC vents or car engines; Thermal gun features a backlit LCD screen that automatically shuts off after 90 seconds of inactivity to conserve battery life
Commonly-Found Batteries
- This temperature gun is powered by 2 powerful and commonly found AAA batteries that provide long battery life. Low battery indicator will remind you to change these easily replaceable batteries. NOTE: This digital thermometer is not designed for taking Human Body Temperature
Quick View
The Science of Cooking: Every Question Answered to Perfect Your Cooking
It’s time to bring food science out of the lab and into your kitchen!
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.
Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
Perfect your cooking with practical instruction and the science behind it, as you explore:
- Step-by-step techniques to demonstrate key concepts in a clear manner
- Striking illustrations are featured throughout to highlight key culinary processes
- Scientific concepts organized by food group and ingredient
- Question-and-answer format to make science relevant to everyday cooking
A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.
A must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!
Quick View
The New Cooking School Cookbook: Fundamentals
Great cooks never stop learning.
Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes
This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process?
More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to:
• make fresh pasta from scratch without a machine
• cut fettucine and make Fettucine Alfredo
• make a classic marinara sauce and basil pesto
Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Quick View
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.
“If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
Quick View
Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The WokIf you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
Quick View
USA Pan 12 Inch Round Cake Pan
Product Features
- Our 12 inch round cake pan is the perfect base for your tiered cakes
- Made of aluminized steel, this bakeware conducts heat evenly and efficiently
- The fluted bottom aids in even air circulation for consistent results
- Coated with Americoat, USA Pan’s premier silicone nonstick coating that releases food easily and makes cleanup a breeze
- Made in the USA
Baking Surface Dimensions:
- 12 x 12 x 2 inches
Outer Dimensions:
- 12.5 x 12.5 x 2 inches
Material:
- Aluminized Steel
Quick View
Seamless Rectangle Cake Pan
Product Features
- 9x13 rectangular bakeware for all your favorite recipes
- Bake sweet cakes and bars or savory casseroles and pastas with this aluminized steel cake pan that is durable, strong, and warp resistant
- Get consistent results every time with its even heat distribution and air circulation from the fluted bottom
- Americoat, nonstick coating, offers superior food release for easy cleanup
- Made in the USA
Baking Surface Dimensions:
- 13 x 9 x 2 inches
Outer Dimensions:
- 13.5 x 9.5 x 2.0625 inches
Material:
- Aluminized Steel
