Now the Far East isn't far. In fact, it's as close as your own kitchen. With Lee Kum Kee Chinese Chicken Salad Dressing you can make an authentic Asian meal in minutes. Your family will love the tangy, sesame taste. You'll love how easy it is to prepare your own restaurant-style classics. For over 100 years, Lee Kum Kee has been a leader in creating sauces and flavors used by foodservice professionals and home chefs. Try their unique, ready-to-serve sauces and get ready for a memorable culinary experience.

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Chicken Stock Reduced to Glace: A 20-time reduction of French chicken stock with deep, rich, toasted color and syrupy consistency. Glace de Poulet Gold/Roasted Chicken Stock provides pure, intense flavor when used to enhance finished sauces or when deglazing directly in a roasting or sauté pan. It can also be used to enhance your stocks by adding 1-2 oz. per gallon, bringing deep flavor and roasted color to every batch of stock you make. Glace de Poulet Gold is the first classic French chicken stock made to the standards of professional kitchens. This is no ordinary chicken stock. Glace de Poulet Gold/Roasted Chicken Stock requires more than 24 hours of reduction to achieve its deep, rich, roasted color and syrupy consistency. The pure, intense flavors are made using only the finest natural ingredients, NO CHEMICALS, PRESERVATIVES, MSG, or SUGAR.

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One of the most used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, saut??ing vegetables, searing steaks, fish and poultry. The nonstick surface makes clean up effortless. A nonstick interior lets you enjoy low fat cooking while allowing foods to slide out of the pan easily. Grippy Silicone Handles are comfortable in your hand and oven safe to 400??F.In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.

Customer Review: Best pan I have ever owned

I had been wanting the rachel ray cookware. When my husband told me that I could get a set for my valentines day gift I started doing research. I looked at the porcelin enamel, the hard anodized, and the stainless steel. Even though I thought that I would love the stainless steel I decided to go with the non stick porcelin enamel. I have a gas stove so that wasn't an issue (I would never go with electric after having gas). I love them, they cook so nice and clean up so easy. I would recommend them for people with a glass stove and that want non stick

Customer Review: Not for Glass or Ceramic cooktop

I bought this and was about to clean it before first use and noticed that it cannot be used on glass cooktops. It is beautiful and I'll be buying another RR skillet that is appropriate for my stove.

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A saucepan, one of the workhorses of the kitchen, is used for everything from cooking sauces or rice to simmering soup or chili. This pan's small size makes it just right for a side dish or cream sauce. Porcelain Exterior is easy to clean while the cookware provides even heating. Nonstick interior allows foods to slide off and offer fat free cooking. Grippy Silicone Handles are comfortable in your hand and oven safe to 400??F.

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You've read your recipe. Now it's time to go shopping for all the ingredients to create your culinary masterpiece.

Make a list of what you need.
Do you have any ingredients in stock? Do you have enough for your recipe? Are the ingredients still fresh or have they spoiled? List what you're missing and how much you need. If you're just cooking for one or two, don't get the family packages of perishables unless you can freeze the extra and use it up before it gets freezer burn. Most dry spices keep quite a while, but can lose potency if stored in warm, damp areas.

Check the food ads.
See what's on sale. There's no sense in paying more than you have to. Consider how many people you're cooking for and how much refrigerator and freezer space you have. Nothing is a bargain if you can't store it long enough to cook and eat it. A large roast, for example, can be chopped into meal-sized pieces and frozen, or you can cook the whole thing, eat what you want, and save the rest for sandwiches, stews, casseroles, and snacks--if you have the refrigerator or freezer space to store it.

Using coupons: Coupons can save you money or cost you.
If the coupon is for something you would have bought anyway, it's worth using. If it's just a different brand, the coupon makes it cheaper than your regular brand, and you can't taste the difference, use it. If the only reason you're buying the product is to use the coupon, forget it! If it's something new that you'd like to try, and you don't have to buy a large quantity, look at the price and decide if it's worth the money to you. Go ahead and treat yourself occasionally. Little treats make it easier to stick to a healthy routine the rest of the time.

How much should you buy?
Most supermarkets have the prices marked on the shelves, and show a unit price on the ticket. Sometimes the larger package costs less per pound, or ounce, or whatever unit is used. Sometimes the smaller package is actually the better buy. Small calculators are so inexpensive nowadays that getting one to take shopping with you can save you money, especially when one brand, for example, lists the price per pound and another shows the per ounce price.

With foods that have to be frozen or refrigerated, or fresh fruits and vegetables that spoil quickly (known as "perishables") only buy as much as you can use before they perish. The fresher it is, the better the flavor and nutrition, so, even though you can keep a lot of stuff in the freezer for long periods, it's better not to keep it for more than a few weeks. (Keep track of what's in the freezer--date everything as it goes in--so that nothing gets buried in the back or bottom for years at a time.)

It's real easy to overbuy when things are on sale. Then you risk either having to eat so much of it that you can't stand the thought of it for a long time afterward, or being forced to throw out some of it when it spoils.

Are national brands worth the price? Are house or generic brands just as good as the national brands?

All of the major chain supermarkets have house brands or plainly packaged generic products. Some chains have both. Check out your local chains, try the house products, and decide for yourself when (or if) you want to spend a little more for the national brand. If you really prefer a national brand, especially in non-perishables, watch the ads, and when it goes on sale, stock up. Many of the house brands are made by the same companies that make the national brands. The only difference is that the supermarket chain buys in quantity, and the manufacturer has no advertising expense.

Staple supplies that every kitchen needs.
All-purpose flour, cornstarch (for thickening gravy), assorted noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white wine, red wine, apple cider, plain distilled), canned soups (beef broth, chicken broth, tomato, cream of mushroom), assorted spices and flavorings (dried minced onion, oregano for Italian dishes, salt, pepper, any others you like.)Buy small quantities on new items and taste test before stocking up.

Other good things to keep on hand.
Canned meats and vegetables, mayonnaise, mustard, ketchup, favorite salad dressings, horseradish sauce, ready-to-eat cereal, quick cooking oatmeal, Cream of Wheat, Cream of Rice, grits, gravy mixes, drink mixes, any other favorite foods.

With these basic pointers you should be well on your way to having a well stocked kitchen and great cooking experience.