There is coffee, and then there’s coffee. In the former category, you have the swill that inhabits gas stations and anything you’re scooping out of a tin can. In the latter, you have the stuff that conquered empires and inspired poets. Basically, if you’re just looking for a quick fix, the former will do - and so will any street drug. But if you want a reason to live, the choice is clear.

Entire books could be written on how to brew the perfect cup - and no doubt books have. So here’s the very short rundown: Buy whole beans. Store them in an airtight container at room temperature. (Do not freeze! Please!) Grind only the beans you need on a given day. Brew the coffee in a French press for the best flavor. Add cream and sugar at your own risk. Presto!
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Warm weather is on the wing and you know what that entails: people expecting you to cook outside in the boiling sun as well as inside a heated kitchen. Luckily outdoor cooking is simple, quick, and rewarding – it’s nearly idiot proof, which is precisely why so many men are eager to don one of those “Kiss the Cook” aprons right around Fourth of July. But even I, Mrs. X, must pay my respects to this particular tradition – on a scorching summer’s day there are few things better than a slab of sizzling hot meat fresh off the grill, nestled between two slices of bread and smothered in barbecue sauce.

Though charcoal grills are quite popular among the BBQ set, no gal out there wants to smudge her new sundress by messing around with charcoal. Therefore, for maximum ease and minimum mess, I recommend using a gas grill. They offer better temperature control, cook food quicker than charcoal, usually come with tons of neat extras, are a snap to clean (the real issue on your mind, don’t even try to deny it). They’re also generally safer than an open flame.
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I hadn’t gotten new pots and pans since my wedding, and that was… well, let’s just say quite a while ago. When my sister came over last month to help me prepare for a dinner party, she was appalled by my cookware. Of course, according to her, everything she does is better than me. Regardless, she had a point. This is why I’ve decided to investigate different the many types of pots and pans currently available out there, and how to shop for them.

Most people’s first pots and pans are usually lightweight Teflon skillets. While these are often inexpensive and get the job done, the surface is easily scratched off with spatulas and spoons; rendering them useless (and some people say even dangerous). Another lower end type of cookware is aluminum pans, which are thin and distribute heat unevenly. These are fine if you live in a college apartment, and will ultimately leave soup in the pot in too long that you decide it’s gross and you have to throw the whole thing away anyway. However, if you’re ready to grow up and upgrade, then get out your Amex. Thicker, more durable pots and pans are the way to go, but they are going to cost you. A 10-inch skillet can range anywhere from $40-$100. Think of it as an investment.
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This ain’t your mama’s vegetable oil. Olive oil is a great for cooking your meat and veggies, or for soaking your French baguette. Enthralling, I know, but before you go running out the door for this Mediterranean delight, you’ve got to know what it’s all about. You can’t just choose the first oil you see on the shelf; olive oil is like wine… it’s complicated, and the more you know about it the more you can impress people at cocktail parties.

Olive oil is extracted by pressing or crushing olives, and comes in different varieties based on how it is processed. It goes a little something like this:

Extra Virgin: This is considered to be the finest oil because it is the least processed; it is the oil from the first pressing of the olives.
Virgin: This is from the second pressing of olives.
Pure: This oil undergoes some processing, which includes filtering and refining.
Extra Light: The most mild of all the olive oils, it undergoes the most processing and hardly tastes like real olive oil.
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