New to baking? Registering for your upcoming wedding? Curious which baking pans chefs recommend? Listen now to Chef Erika as she discusses which pans are essential for all bakers, serious beginners or seasoned pros. In this podcast, Chef Erika helps decipher the mystery of muffins pans, the allure of stainless steel, and outlines what other helpful items you’ll need to be a master baker.

All of these items are available for purchase online at Cooking.com’s Catalogue of High-Quality Bakeware

Which knives do great chefs use? Listen now to Chef Erika and learn which knives your kitchen cannot live without. And for all the brides and grooms out there - it’s not too late to add a few more items to your registry and begin the knife collection for a lifetime.

Rose in Tempe wants to make a traditional Sunday roast beef, but doesn’t want to use a rib roast. Given the price of what’s often called “prime rib” that’s understandable.

Rose, no other cut of beef will be as tender and juicy as a rib roast — that’s why it’s so expensive, but with a little care and some patience you can produce good results with a top round, rump roast, or even eye of round (the prettiest). The key is slow roasting it and not cooking it past medium rare.

Ingredients:

• 1 3 - 4 lb roast
• salt and ground black pepper
• 2 Tbsp olive oil
• 1/3 cup red wine
• 1 cup low sodium beef broth

Method:

Heat the oven to 250F. Generously season the roast with salt and pepper.

Christine from Glen Ridge is installing a marble counter-top. Hooray! The question is: “should the marble be honed or polished for maximum dough-making ease?” Listen now to Jenn’s survey of ChefsLine pastry chefs. Also, we recommend a visit to Apartment Therapy’s “why not do white marble kitchen countertops” thread.