The Good Housekeeping Cookbook: 1,275 Recipes from America's Favorite Test Kitchen

By Susan Westmoreland

The perfect wedding gift from America’s iconic brand, an “essential resource . . .with recipes to wow guests [and] perfect family meals . . . highly recommended” (Library Journal, starred review).
 
Welcome the newest edition of Good Housekeeping’s spectacular cookbook. This beautiful Bridal Edition makes an excellent wedding, shower or engagement gift! Featuring 1,200 recipes and hundreds of stunning photos, this indispensable volume fulfills the magazine’s mission of making cooking a delight—and success—for every home cook, at every level, every single time—even beginning cooks! Whether you’re a newlywed hoping to create some romantic homecooked meals, or you’re rushing to get family dinner on the table on a busy weekday, preparing a leisurely meal on the weekend, or putting together something special for a party or holiday, you’ll find just the right dish to fit the occasion—including plenty of delicious gluten-free, vegetarian, and vegan fare, as well as one-pot meals, and grilled options. Enjoy Strawberry Cheesecake Flapjacks or a Spanish Potato Omelet for brunch. Warm up a cold day with Tomato Soup with Cupid Croutons, Clam Chowder, or Caldo Verde. Dig into Quick Quesadillas (with Perfect Guacamole, of course), Ropa Vieja, Roast Beef and Yorkshire Pudding, Herbed Skillet Chicken, Wiener Schnitzel, Easy Shrimp and Grits, Easiest-Ever Spinach Lasagna, or Penne with Vodka Sauce. And don’t forget the drinks—including a Strawberry Iced Tea or a Berry Bellini—and a dessert to top it off, including a Sticky Toffee Bundt Cake and Classic Apple Pie. As always, you get proven tips from the Good Housekeeping Test Kitchen on everything from choosing the perfect pots and pans to serving suggestions and ingredient spotlights! A must-have reference for the newly married!

• Language: English
• Publisher: Hearst
• Release date: Jan 22, 2013
• ISBN: 9781618370938

Book preview

13

Edited by Susan Westmoreland

Food Director, Good Housekeeping

9781588168139_0001_001

Good Housekeeping is a registered trademark of Hearst Communications, Inc.

Hearst Books is a trademark owned by Hearst Communications, Inc.

© 2013 by Hearst Communications, Inc.

This book, minus The Newlywed’s Kitchen chapter, was previously published under the title The Good Housekeeping Cookbook: 125th Anniversary edition.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission from the publisher.

978-1-61837-093-8

Good Housekeeping

Editor in Chief: Rosemary Ellis

Creative Director: Courtney Murphy

Food Director: Susan Westmoreland

Nutrition Director: Samantha B. Cassetty, MS, RD

Kitchen Appliances & Food Technology Director: Sharon Franke

Home Appliances & Cleaning Products Director: Carolyn E. Forté

Layout Designer: MG Design Photography credits on page 751

Library of Congress Cataloging-in-Publication Data TK

The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Research Institute. The Institute has been a source of reliable information and a consumer advocate since 1900, and established its seal of approval in 1909. Every recipe has been triple-tested for ease, reliability, and great taste.

For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or

[e-mail].

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CONGRATS!

Dear Newlyweds,

Congratulations! And welcome to our special bridal edition of the Good Housekeeping Cookbook.

When you get married, you began building a lifetime of memories that will make your marriage unique. At Good Housekeeping, we believe that many of these unforgettable occasions happen around the table. From the simple weeknight meals you create and enjoy as a couple to a favorite birthday cake that becomes an annual tradition to the first time you host a holiday dinner in your home, you’re creating a wealth of experiences that will draw the two of you closer.

Our bridal edition opens with a treasure trove of advice and information on how to get your newlywed kitchen up and running. Whether you are combining kitchens or already share one, our overview of everything you’ll need will help you select items for your bridal registry and create an aspirational shopping list for the future. From cookware and bakeware to small appliances and knives, we sort through must-haves and you-can-skip-its. Happily, between the two of you, you probably own many of the items you need to out-fit your first kitchen. It may be primarily a matter of sorting through his and hers to come up with the best gear to embark on your new culinary life together.

In your marriage vows, you agreed to for better or worse, and cleaning the kitchen may sound like an example of the latter. But, if you do it regularly, kitchen cleanup doesn’t have to be arduous. We break down each element of this hard-working room, from floors and countertops to the refrigerator and range, and explain the best products and methods to keep them sparkling. Who knows? You may have lucked out and married a neatnik who’s happy to do more than their fair share of the cleaning.

Finally, we offer advice on success over the long haul. When you’re talking kitchens (and perhaps marriages, too), that’s all about strategic decluttering. We walk you through your kitchen, zone by zone, and teach you how to keep every aspect in top-notch operating order, from cabinets and drawers to work surfaces and even the kitchen table, which often becomes a catchall for much more than dinner plates.

Once you and your spouse have your kitchen under control, it’s time to dip into the recipes: We offer 1,275 delicious triple-tested dishes, so that should keep you plenty busy, even over the course of a long marriage filled with lots of good food. Enjoy making our delightful appetizers, hearty soups and stews, and healthy salads and a plethora of dinner options—poultry and meat entrées, whole grains and pasta favorites, succulent grills and easy weeknight meals—plus cookies, cakes, and other treats. We hope this cookbook, and the meals you prepare from it, will help make your married life both sweet and satisfying.

With best wishes,

FOREWORD

Welcome to The Good Housekeeping Cookbook—my favorite of all our cookbooks. There’s a good chance that you grew up eating our recipes, just as I did. My mother kept Good Housekeeping on her coffee table for roughly half a century and frequently turned to it for great recipes that our whole family enjoyed. These days, I work closely with the experts in the Good Housekeeping Test Kitchens, and we make sure that the recipes—all triple-tested—continue to be delicious, easy to make, and easy to follow.

Watching my mother and aunts cook, I learned that creating a beautiful meal—even a simple one—can be one of life’s greatest pleasures. This photo-filled cookbook will help you make dishes you’ve never tried and show you ways to add zest to some old favorites. You’ll find more than 1,200 recipes ranging from Low ’n’ Slow Pulled Pork and Roast Lemon Chicken to international dishes such as Microwave Tomato Risotto, Flank Steak with Red Wine and Oven Fries, and Cubano Quesadillas to dazzling desserts including Margarita Cheesecake, Lemon-Blush Napoleons, and Dark Chocolate-Walnut Caramel Pie. All the recipes include nutritional information, so you’ll know how many calories and carbs are in them, as well as the amount of protein, sodium, cholesterol, and fat—total and saturated.

Because grilling has become a more and more popular way to make dinner in a hurry (and to get your husband to help!), this edition includes an expanded Grilling chapter that delivers useful tips from the Good Housekeeping Test Kitchens on how to get the best from your barbecue, plus new grilling recipes for meats, fish, and a chart on grilling vegetables. Most of the recipes in our updated Quick & Easy Weeknight Meals chapter can be prepared and cooked within 30 minutes—great for you and your family. And we’ve also added slow-cooker recipes—look for the 2 .

In this edition we also include two new chapters: Canning & Freezing and Holiday Celebrations. In Canning & Freezing, we show you the smartest ways to stretch both dollars and flavors, preserving vegetables and fruits in sauces, jams, and chutneys for your pantry. Holiday Celebrations gives you planning advice, organizing tips, and seasonal menus to simplify all your entertaining needs from hosting the family Thanksgiving to throwing an open house for friends.

This cookbook is also a handy kitchen reference. No question is left unanswered, whether you are a beginner or have been cooking for years. You’ll find reliable information on cooking techniques, safe food handling, and healthy eating. The book opens with an updated Basics chapter, introducing you to all you need to know to start cooking and serving tasty meals for family and friends. The Eating Well section reflects the latest research on nutrition. Every chapter begins with the fundamentals. For instance, in the Meat chapter, we explain different grades of meat, what to look for when buying it, how to store it, and the various methods of basic preparation. An illustrated chart depicts the most popular cuts, so you’ll know exactly what to ask for when you go shopping.

The Good Housekeeping Cookbook, the latest in our long, venerable line, was created by Susan Westmoreland, our magazine’s Food Director and the head of the famed Good Housekeeping Test Kitchens. Although a trained chef who studied at cooking schools in the U.S. and abroad, Susan learned to cook where most of us did: in her mom’s kitchen. Named The James Beard Foundation’s Editor of the Year in 2001, Susan also cooks in her real life, often trying out her latest Good Housekeeping recipes on her husband, Rip, and son, Lucio.

From our kitchens to yours: Happy cooking! I hope this book will give you years of delicious, healthy, and pleasurable dining at home.

ROSEMARY ELLIS, EDITOR-IN-CHIEF

CONTENTS

INTRODUCTION: THE NEWLYWEDS’ KITCHEN

1. BASICS

2. APPETIZERS

3. SOUPS, STEWS & ONE-POT MEALS

4. MEAT

5. POULTRY

6. FISH & SHELLFISH

7. EGGS & CHEESE

8. PASTA & PASTA SAUCES

9. BEANS, RICE & OTHER GRAINS

10. QUICK & EASY WEEKNIGHT MEALS

11. GRILLING

12. VEGETABLES

13. FRUIT

14. SALADS & SALAD DRESSINGS

15. SAUCES, SALSAS & CONDIMENTS

16. CANNING & FREEZING

17. HOLIDAY CELEBRATIONS

18. QUICK BREADS

19. YEAST BREADS & SANDWICHES

20. DESSERTS

21. CAKES & FROSTINGS

22. PIES & TARTS

23. COOKIES & CONFECTIONS

INDEX

ACKNOWLEDGMENTS

PHOTOGRAPHY CREDITS

METRIC EQUIVALENT CHARTS

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THE NEWLYWEDS’ KITCHEN

Whether you and your groom already have a kitchen together or will be putting a kitchen together for the first time, are experienced cooks or complete novices, we offer this chapter for newlyweds as a resource you can turn to again and again. It contains helpful information on kitting out your kitchen from cookware to tableware; the down-and-dirty on cleaning everything from ovens and countertops to cast-iron skillets and home espresso machines; and the uncluttered truth about kitchen organization. Throughout, you’ll find valuable advice on cooking with nonstick cookware, removing troublesome stains from tablecloths and napkins, loading the dishwasher for best results, and so much more.

EQUIPPING THE KITCHEN

Selecting the right kitchen equipment saves time and effort. Purchasing good-quality equipment—and caring for it correctly—will give you many years of valuable service and will more than repay your investment.

COOKWARE

Cookware is made in a variety of materials from cast iron to stainless steel; each has different characteristics that are important to understand before you buy. Many cooks purchase pieces in different materials to suit specific uses rather than a full set in one material. Nonstick is also an option (see "Cook Smart with Nonstick," for a discussion on the safety of nonstick pans).

COOK SMART WITH NONSTICK

Nonsticks pans are popular and for good reason: They simplify cooking—and cleanup, too. The newest finishes are unlikely to peel or even scratch as long as you avoid gouging them. However, nonstick pans have come under fire: At temperatures above 500°F, the coating may begin to break down and toxic particles and gasses can be released.

The good news: You can use nonstick pans safely as long as you use them properly. Any food that cooks quickly over low or medium heat and coats most of the pan’s surface (which brings down the pan’s temperature) is unlikely to cause problems. In tests conducted by the Good Housekeeping Research Institute, we’ve found, for instance, that you can safely scramble eggs, make a stir-fry, and even cook bacon. Foods that caused the temperature of the nonstick pan to exceed the 500°F danger mark included hamburgers and steak. To be cautious when cooking in nonstick, keep these tips in mind:

• Never preheat an empty nonstick pan, even one with oil in it.

• Don’t cook over high heat. Most nonstick manufacturers now advise consumers not to go above medium heat.

• Ventilate your kitchen. When cooking, turn on the exhaust fan or open the windows to help clear away any fumes.

• Don’t broil or sear meats. Those techniques require temperatures higher than a nonstick can typically handle.

• Choose a heavier nonstick pan. Lightweight pans generally heat up fastest, so invest in heavier-weight cookware—it’s worth the extra money.

• Avoid scratching or chipping the pan. Use wooden spoons for stirring, don’t use steel wool for cleaning, and don’t stack the pans when you store them. (If you do, place a paper towel between them.) If a pan becomes damaged, throw it out.

• Many nonstick pans are dishwasher safe. Check the manufacturer’s care instructions.

ANODIZED ALUMINUM

Durable and easy to cook in, hard-anodized aluminum pots and pans have been strengthened to make them resist dents, scratches, and corrosion. Today, most aluminum cookware has also been treated with a nonstick finish. Cast aluminum pots and pans have a thick base and thinner sidewalls. The heavier the cookware, the better the heat distribution.

Advantages: Very good heat conductor and relatively light to handle. The anodizing process makes aluminum cookware virtually nonreactive, unlike once-commonplace uncoated aluminum pans, which reacted to both acidic and alkaline foods.

Disadvantages: Anodized aluminum cannot be put in the dishwasher; it can discolor anodized finishes. If the nonstick finish gets scratched or otherwise damaged, the pot or pan must be discarded.

How to clean: Wash in warm, sudsy water using a sponge or scrubbing pad. Mineral deposits from hard water or hard-to-tackle food residue can be removed with a non-abrasive cleanser or baking soda mixed with water. Dry immediately to avoid hard water stains.

STAINLESS STEEL

This process combines easy-to-clean stainless steel on the visible surfaces with a more conductive metal— such as copper or aluminum. In the moderate price range, look for stainless-steel cookware with an aluminum disk bottom for good heat distribution.

Advantages: Exceptionally durable; scratch resistant.

Disadvantages: Can be pricey. Direct contact with salt can cause pitting.

How to clean: Check with the manufacturer to see if the cookware is dishwasher safe; if not, wash in warm, sudsy water with a sponge. To keep spots from developing, rinse and towel dry immediately. Use a stainless steel cleanser for mineral deposits left by hard water, blue heat marks, and any hard-to-remove food residue; using a soft cloth or sponge mix cleanser with water to create a soapy paste.

ENAMELED STEEL

Steel cookware coated both inside and out with a porcelain enamel finish. Sometimes rims are stainless steel to prevent chipping. Performs best over low to medium heat.

Advantages: Easy to clean; stain resistant; doesn’t react with foods.

Disadvantages: Less expensive, thinner cookware can have hot spots and cook unevenly; can chip or crack if not handled properly.

How to clean: Dishwasher safe. Do not use steel wool pads. For hard-to-remove residue, use a delicate or non-scratching scrub sponge. Mineral deposits from hard water can be removed with a little vinegar or baking soda. Dry immediately.

CAST IRON

It used to be that cast-iron cookware needed to be seasoned before use, but you can now skip that step if you buy factory pre-seasoned cast-iron cookware. Look for cookware that advertises itself as such.

Advantages: Retains heat well, making it a great choice for both high-heat searing and slow cooking over low heat. Seasoned cast-iron cookware has a natural stick-resistant surface.

Disadvantages: If not cleaned properly, the seasoning can be destroyed, resulting in rust. Enameled cast iron can chip or crack if not handled properly.

How to clean: Unseasoned cast iron: Wash the pan (and lid, if it has one) in hot, soapy water, rinse well, and immediately towel dry thoroughly. Using a paper towel soaked with vegetable oil, wipe the pan inside and out (including the handle), giving it a thin, even coating of oil. Coat the lid on both sides as well. Set the pan upside down (and the lid right side up) on the top rack of an oven preheated to 350° to 400°F. Place a piece of foil underneath to catch any drips. Bake for at least 1 hour, then let cool completely in the oven before storing. These directions also apply if you need to reseason a pan. Seasoned cast iron: Wash the pan (and lid, if it has one) in hot, soapy water and rinse well. To remove burned-on food residue, boil water in the pan to loosen it. Hand dry thoroughly after cleaning to prevent rust and apply a very light coating of vegetable oil while the pan is still warm from washing. Never put any cast iron in the dishwasher. Enameled cast iron: Hand washing in warm, soapy water is recommended; use only plastic or nylon scouring pads to keep from scratching the enamel. Do not expose a hot pot to cold water; it can damage the enamel. Hand dry immediately. To remove stubborn food residue, boil a mixture of 1 cup water and 2 tablespoons baking soda.

COPPER

In exchange for high cost and high maintenance, copper cookware provides exceptional heat conductivity. As copper will react with certain foods and liquids, copper pots and pans must be lined with tin or stainless steel. Never cook in or serve food from an unlined copper pot or pan.

Advantages: Excellent heat conductor; durable.

Disadvantages: Very expensive. It requires frequent polishing and must be relined if any scrapes or cracks develop in the lining.

How to clean: Wash in hot, sudsy water, rinse, and towel dry. If a pot becomes tarnished, clean it with a copper polish. Rinse in hot water, apply the polish with a clean, damp sponge or cloth, then rinse and towel dry.

BAKEWARE

Choose bakeware based on the items you bake most frequently. Consider buying items individually rather than in sets so you can mix and match different materials to suit your needs.

ALUMINUM

Shiny aluminum bake pans are lightweight, durable, do not rust, and consistently produce the most even baking results. Insulated aluminum bakeware is made from two sheets of aluminum with a cushion of air between the layers. This protects the bottoms of cookies and cakes from direct heat and results in light, even browning with no burning.

STAINLESS STEEL

Though it is durable and easy to clean, stainless steel is a poor conductor of heat and not recommended for bakeware. The exception is stainless-steel bakeware with an aluminum core.

NONSTICK BAKEWARE

Nonstick coatings are applied to both aluminum and steel pans. The coating can give the pan a dark color, which means it will absorb heat more than a shiny, un-coated counterpart and can overbrown or even burn baked items if attention isn’t paid. To compensate, reduce the oven temperature slightly or cut the cooking time by a few minutes for optimal results. Or choose light-colored nonstick pans, which yield results more akin to aluminum.

Another nonstick option is bakeware made from silicone. However, the Good Housekeeping Research Institute has found that items baked in silicone do not brown as evenly as they do with aluminum.

HEAT-RESISTANT GLASS

This is ideal for oven-to-table use but may bake too quickly or unevenly; keep a close eye when baking in glass. That said, it’s a good choice for pies and cobblers.

STONEWARE

Made from natural clay, stoneware offers even heat distribution and excellent heat retention. When using it, reduce the oven temperature called for in recipe by 25°F. It is available both unglazed and with an enamel glaze. Unglazed stoneware needs to be seasoned; apply a light coating of oil before use the first few times, until a nonstick surface develops. Do not use soap to clean. Scrape off any food residue and hand wash in warm water. Enameled stoneware is dishwasher safe.

CAST IRON

Cast iron is the ideal bakeware when making cornbread. Baking it in a cast-iron skillet or corn finger pan results in an unparalleled golden-brown crust. See page viii for information on seasoning and cleaning cast iron.

KNIVES

No tool is more important in the kitchen than a sharp knife. The best-quality knives are made of high-carbon stainless steel. These have a keen, durable edge; can be sharpened easily; and won’t rust or discolor. They are moderate to high in cost and should last a lifetime.

Stainless-steel knives are typically less expensive but because of the hardness of the steel they are difficult to sharpen once dull.

SHOPPING FOR A KNIFE

There are a few features you want to check for when selecting a knife that will serve you for many years:

• A forged blade tends to be more durable, better balanced, and of higher quality than a stamped blade.

• A full tang: The better the knife, the longer the tang (the part of the blade that extends into the handle). The knife should be triple riveted or permanently bonded to the handle.

• A sculpted handle, designed for comfort and control during use. The knife should feel well balanced in your hand.

• A lifetime warranty: A good knife is an investment.

KNIFE CARE

Take care of your knives properly and they can last you a lifetime. Here are some important rules to follow:

• No soaking: Never soak your knives, especially those with wooden handles.

• No dishwasher: Hand wash in hot, soapy water.

• No air dry: Dry knives with a soft towel.

• No contact: Don’t allow knife blades to touch one another or other utensils in a drawer; it will compromise their edge. Knives should be stored in individual slots in a wooden counter knife block or in a specially designed knife drawer.

• Wood or plastic only: Use knives on wooden or plastic cutting boards. Never use them on glass or stone, metal, or laminate countertops.

• For cutting only: Never use a knife to pry off a lid or label or for any purpose other than slicing.

KEEPING THEM SHARP

Though it seems contradictory, a sharp knife is safer to use than one that is dull. When a knife is dull, you need to exert more pressure on it to complete the task at hand—that’s when a knife can slip and, though it may be having a problem getting through that onion, it will have no difficulty at all slicing into a finger or hand. Don’t wait until your knives are deadly dull to sharpen them.

The Good Housekeeping Research Institute recommends that you use a handheld or electric knife sharpener that holds the knife at a fixed angle as it sharpens. Slowly pull the blade between the stones or plates and the edge is set.

Serrated knives are a special case: These knives have little teeth that saw through food rather than cut. Most of these knifes cannot be sharpened; once they are dull, they must be discarded.

CUTTING BOARDS

Cutting boards are indispensable to most any kind of kitchen prep. Your choices are simple: plastic or wood; bamboo boards are not recommended as they are hard on knife blades.

KEEP IT CLEAN

Whether you choose wood or plastic, follow safe cutting board practice to keep the chances of cross-contamination as low as possible. After every use, wash your board well; plastic boards should go into the dishwasher and wooden boards should receive a thorough cleaning under hot running water with a sponge and dish detergent. Let boards either air dry or dry them with a clean dishcloth. You should also periodically sanitize your board, especially after cutting raw meat or poultry. After first giving it a good cleaning, rinse a wooden board with a solution of 3 tablespoons bleach mixed into 1 gallon water; let stand 2 minutes. Rinse again with a solution of 1 tablespoon bleach mixed into 1 gallon water and air dry. To sanitize plastic boards, rinse with the same strength solution (1 tablespoon bleach mixed into 1 gallon water) then air dry. To prevent cracks, wipe down wooden boards with food-grade mineral oil if they begin to look dry. Discard plastic boards once they become heavily knife scarred.

SMALL APPLIANCES

Small electrical appliances offer convenient ways to prepare foods and save time. Here’s a guide to those we think you will find most useful:

MICROWAVE

Microwave ovens vary in size, from compact counter-top (0.5 cubic feet) to full size (up to 2.2 cubic feet), as well as in output wattage (500 to 1,350 watts). You can also find mid-sized units that mount under a cabinet. In regard to size, consider what you’re likely to use a microwave for as well as the space you have available for one and make your decision based on that. As for wattage, the more watts, the quicker your food will cook; also microwave ovens with 700 watts or less may not cook evenly.

How to clean: To clean the inside, wash the turntable in warm, soapy water or the dish-washer. Before wiping down your appliance, spray an all-purpose cleaner onto a cloth. Never spray it directly into the oven. If cleaner gets sprayed into the vent holes in the oven, it can damage the internal parts. Be sure to clean and rinse the interior ceiling (as well as the walls and floor) of the microwave—it catches a lot of splattered food and liquid.

To deodorize, wash the interior surfaces every few months with a solution of ¼ cup baking soda dissolved in 1 quart warm water. Rinse with a sponge or cloth dipped in clear water and wrung well. You can also drop some lemon slices into a quart of water and boil the mixture in the microwave to help eliminate odors.

To clean the touch pad, open the oven to deactivate. Wipe the panel with a cloth dampened slightly with warm, sudsy water only (or use an all-purpose cleaner sprayed on the cloth); rinse, then dry with a paper towel or soft cloth. Do not scrub or spray any sort of chemical cleaner on the panel and avoid using too much water.

MICROWAVE TIPS FOR SUCCESS

The microwave is a great tool, but it’s also a powerful one and needs to be used properly.

MICROWAVE DO’S

• If you double a recipe, double the microwave time. For example, it will take about twice as long to cook 2 potatoes as it will to cook 1 potato.

• For even cooking, you may want to stop the microwave and stir, then restart the microwave.

• When cooking unevenly shaped foods, such as corn on the cob, rearrange halfway through cooking.

• Place foods of a uniform size in a circle.

• Prick egg yolks, sausage casing, and the skins of potatoes and other vegetables and fruits to prevent steam buildup and bursting.

• Microwaved food continues to cook by way of internal heat once it’s removed from the microwave. Let it sit for 1 to 2 minutes before serving.

MICROWAVE DON’TS

• Never run a microwave empty—you can damage it.

• Use only microwave-safe plastic wrap and never let it touch the food.

• Only heat food in a plastic container if you know without a doubt it is microwave safe.

• Don’t use dyed paper products, as the dye can leach into the food when microwaved.

• Metals can spark when exposed to microwaves. Don’t leave a metal utensil (spoon, fork) on a plate you are heating, don’t use a metal twist tie to close a microwavable plastic bag, and avoid using a plate that has metallic trim unless it is microwave safe.

SAFETY TIPS

• To keep food from splattering, cover it with a paper towel. If it is something that is prone to splattering (tomato sauce or oatmeal), put it in a bigger bowl, which will give it more room to boil up.

• Use care when heating sweets in the microwave. Sugar attracts microwaves, so desserts and syrups (like maple syrup) can become incredibly hot.

COFFEEMAKER

The two primary types of electric coffeemaker are the drip (the most popular) and percolator. Both are available in a range of sizes, from 1 cup to more than 60 cups, in the case of large coffee urns.

How to clean: For a drip coffeemaker, clean the carafe and basket after each use, washing them in hot, soapy water or the dishwasher, if recommended by the manufacturer. Every 40 to 80 brews, the coffeemaker itself needs a cleaning to remove mineral deposits. To do this, pour 4 cups of white vinegar into the coffeemaker outfitted with a filter. Turn the coffeemaker on and brew 3 cups. Turn it off and let stand for 30 minutes. Turn it back on and brew the remaining 1 cup of vinegar. Discard the filter and vinegar and rinse the decanter thoroughly with clean water. Fill the machine’s reservoir with fresh, cold water and run it through the brew cycle; repeat to ensure the machine is thoroughly rinsed.

For a percolator, wash the coffee basket and pump assembly in warm, soapy water or the dishwasher. Clean the percolator body with a dampened sponge. Clean the interior with a sudsy sponge. To rinse, fill with clear water, swish, and empty. Never immerse the percolator body in water. To remove mineral deposits, fill the pot to the maximum fill line with cold water and add 1 tablespoon cream of tartar. Insert the basket and pump assembly. Cover, plug in, and perk. Empty the solution and rinse well. If storing a percolator for more than a day or two, store the pot with the top off.

ESPRESSO MACHINE

The choices for home use can range from less than $100 to thousands of dollars. Which is best for you depends on your budget and how well you can channel your inner barista. Machines fall into the following basic categories: steam-driven espresso machines; manual pump machines; semi- and fully automatic machines; and the super automatics, where you pour in the beans, fill it with filtered water, and punch a button when you’re ready for an espresso.

How to clean: After each use, wash the portafilter in warm, sudsy water, rinse well, and dry; do not put in the dishwasher. Check the manual to see if the drip tray, filter basket, and other parts are dishwasher safe; if not, hand wash, then dry. Wipe the steam nozzle clean with a dampened sponge or cloth and release some steam to clean the nozzle holes. Refer to the manual for directions on periodically flushing the system and cleaning the shower head. Wipe the housing clean with dampened cloth, then dry with a soft cloth.

COFFEE GRINDER

There are two basic types: burr and blade. In choosing a grinder, you want to consider how much heat a model generates (the faster it rotates, the more heat it throws off, which can destroy essential oils in the coffee) and the consistency of the grind. If you are serious about your coffee and have the budget for it, a burr type grinder will be the best choice.

How to clean: To remove built-up oils and residues, set the grinder on espresso and grind successive handfuls of white rice until they come out clean and white, with no trace of dark coloration. There are also special products available for cleaning coffee grinders.

TOASTER AND TOASTER OVEN

Most toasters can now also handle bagels. Cool-touch exteriors protect against burns. Some manufacturers offer special features such as a warming rack for buns, a lift that removes small toast slices, and a defrost setting.

Toaster ovens do not toast bread quite as well as a toaster, but can operate as mini ovens for baking, broiling, and top browning. They are ideal for small cooking jobs when you don’t want to preheat your oven.

How to clean: Wipe the outside down regularly. To reach crumbs lodged inside the toaster or toaster oven, unplug the appliance, remove the crumb tray, clean or release the latch, and shake the crumbs out. Wipe the tray with a damp cloth. Never cover the crumb tray with foil—it can catch fire—and never clean the inside of a toaster except for the crumb tray.

For a toaster oven, wash the bake-broil pan and its rack and the crumb tray (if it is removable) in hot, sudsy water or the dishwasher after every use. Rinse and dry. Follow the manufacturer’s instructions for cleaning the exterior; different finishes require different treatments.

SLOW COOKER

Slow cookers make preparing dinner a cinch, and manufacturers offer cooks an incredible range of products to fit your cooking needs and budget. They range in capacity from 1 to 7 quarts (the 1-quart size is perfect for serving a hot dip). The large cookers (5 to 7 quarts) are useful for cooking large or multiple cuts of meat, like brisket or pot roast, which makes them appropriate for entertaining. The medium size (3 to 4½ quarts) is the most popular, good for preparing 4 to 6 servings of soup, stew, or whatever else you’d like to have simmering away on the countertop when you get home from work or running errands. The removable crock may be ceramic, stoneware, or cast aluminum with a nonstick finish. Look for these features:

• Multiple temperature levels (Low, High, Keep Warm)

• Automatic Keep Warm setting so you don’t have to be home after cooking is completed to reduce the heat.

• Glass lid so you can check on your dish without having to lift the top.

• Programmable timer.

• Power-interrupt protection, which will keep the cooker on during a brief power outage.

• Travel lid and tote so you can carry your cooker to a potluck without worrying about spillage.

How to clean: Check your manual, but ceramic and stoneware crocks are usually dishwasher safe, as are tempered glass lids. A nonstick aluminum crock should be washed in warm, sudsy water, then rinsed and dried with a soft cloth. Wipe the base clean with a dampened sponge and wipe dry.

Note: For advice on getting the best results from your slow cooker, see "Slow-Cooker Success,".

SLOW-COOKER SUCCESS

The slow cooker is a magnificent tool for multitaskers. For best results, follow these tips:

• Prep the night before, and all you’ll need to do in the morning is toss your ingredients into the slow cooker and flip the switch. Measure ingredients, cut vegetables, trim meats, mix liquids and seasonings, then refrigerate the components separately in airtight containers or storage bags.

• For richer favor, dredge meats and poultry in four and brown the pieces in a skillet before adding them to the slow cooker. Scrape up the browned bits and add them to the cooker.

• For even cooking, fill the slow cooker at least halfway, but never to the brim. Place slow-cooking root vegetables on the bottom; put faster-cooking meat and poultry on top.

• Use assertive spices and seasonings such as chili powder and garlic sparingly; slow-cooking tends to intensify these favors. Dried herbs may lose some of their favor, so adjust seasonings at the end of cooking time. If you are using fresh herbs, save some to add at the last minute.

• If your recipe yields excess liquid, transfer the solids to a serving dish and keep warm. Turn the slow cooker on High and cook until the sauce or broth is reduced to desired thickness.

• Resist the urge to lift the lid to stir ingredients—the pot will lose valuable heat.

FOOD PROCESSOR

It’s not just for slicing and dicing anymore! A food processor can grind, grate cheese, mix up batters, even knead dough. They range in capacity from a 3-cup mini chopper to a 20-cup capacity machine. When shopping for a food processor, look for a model that has:

• A dishwasher-safe bowl and a smooth control panel for easy cleanup.

• A feed tube with a large opening; it will eliminate the need to precut.

How to clean: Wipe the base clean with a dampened sponge and wipe dry. For the bowl and blades, wash in warm, sudsy water or the dishwasher, if recommended by the manufacturer. Be careful with the blades. Don’t allow them to sit in a sink of soapy water; it’s dangerous to search blindly for them underwater. Be sure to dry the blades, as they can rust.

BLENDER

When it comes to making soup, pesto, and other purees, smoothies, milkshakes, and frozen drinks, nothing beats a blender. You have your choice of plastic, glass, and metal containers, and though many models offer 12 to 14 speeds, 2 to 5 speeds are all you really need. Look for:

• A large-capacity (at least 48-ounce) container.

• A Pulse feature.

• Touch-pad control, which is easier to clean than push buttons.

Another option is the immersion blender, also called a stick or hand blender. This lightweight, handheld electric blender allows you to puree a soup right in the pot. Look for a model with multiple speeds and a long cord. Some are sold with whisk or chopping attachments.

How to clean: For a standing blender, see "Food Processor,". For an immersion blender, carefully wash the blade end in warm, sudsy water (or remove the attachment and wash separately). Wipe the stick portion clean with a dampened sponge.

MIXER

You can choose between a handheld or stand mixer. Hand mixers, with their removable beaters, are lightweight and easy to store. They are the perfect choice for beating cake batter, cookie dough, mousse, or whipped cream. Some heavy-duty models can even handle bread dough.

Stand mixers are more powerful and can take on most every kind of mixing job, including bread dough. A stand mixer comes with its own bowl and a variety of beater attachments suited to particular mixing jobs (a dough hook for kneading bread, for example). Because of its size and weight, plan on a stand mixer living on your countertop. A stand mixer is a financial investment, but well worth the expense if you or your partner bake frequently.

How to clean: For either type of mixer, wash the beaters and/or bowl in warm, sudsy water or the dishwasher. Wipe the machine casing clean with a dampened sponge.

RICE COOKER

This appliance will perfectly steam and keep warm all types of rice as well as other grains, with no danger of messy boil-overs. Rice cookers range greatly in price and in capacity, from 3 to 30 cups; they break down into two types: on/off machines and fuzzy logic machines. On/off machines represent the low end of the price range. An on/off machine will either automatically turn off when the rice is done cooking or switch to a Keep Warm setting. Fuzzy logic machines offer many more options to the consumer, and their price is scaled accordingly. These machines can include programmable timers, special Quick Cook, Brown Rice, Porridge, and Reheat cycles, and induction-heating and pressure-cooking features. Almost all models come with a removable rice cooker bowl (some are nonstick), a measuring cup, and a plastic rice paddle for fluffing the cooked rice. Some include steamer inserts.

How to clean: Wash the rice cooker bowl in warm, sudsy water. If it has a nonstick coating, don’t use an abrasive sponge or cleaner. If the rice has become cooked on, let it soak in cold water. Sponge down casing and dry.

JUICE EXTRACTOR

If you love fresh fruit and vegetable juices, this is the machine for you. Extractors are available at a variety of price points, the power of the machine being a determinant. Extractors can range from 400 to 1,000 watts and 1 to 9 speeds. If your taste runs to juices from softer fruits and vegetables (berries, kale, wheatgrass), lower wattage is probably adequate. If you or your spouse plan on juicing hard fruits and vegetables like carrots and apples on a regular basis, you might consider investing in a more powerful machine. Most come with large feed tubes to eliminate or limit the amount of cutting you have to do (look for one with a 3-inch-diameter tube).

How to clean: Clean your extractor right after use so that bits and pieces of fruit and vegetables don’t have a chance to dry out and become stuck on. Consult the owner’s manual; it will tell you which parts need to be removed, whether those parts are dishwasher safe, and how to clean them. Usually the extractor will come with a cleaning brush. Be very careful of the blades— they are extremely sharp. Clean the base and control panel with a damp soft cloth.

CITRUS JUICER

If all you are interested in is fresh orange or grapefruit juice, you might want to consider a citrus juicer instead of a juice extractor; in general, they are significantly less expensive than extractors. A citrus juicer is essentially an electrified manual reamer. Depending on the model, the juice will flow down into a self-contained pitcher or a waiting glass.

How to clean: Check the manual to see if the removable parts are dishwasher safe; if not, wash in warm, sudsy water, rinse, and dry with a soft cloth.

TABLETOP GRILL

This handy appliance makes it possible to enjoy grilling indoors all year round. Models vary by manufacturer, but most consist of an electric heating element concealed behind a grooved or ridged nonstick cooking surface that drains off fat and imparts those attractive grill marks we love so much. Contact grills, which open and close like a waffle iron to accommodate foods of varying thickness, feature two cooking surfaces and are ideal for grilling burgers and panini.

Features to look for are:

• A nonstick cooking surface.

• An appropriate amount of surface area to accommodate the amount of food you will want to cook at one time (will you be cooking one burger at a time, or do you need the grill to be able to handle six at once?).

• A grease-disposal system.

• Handles that stay cool to the touch.

How to clean: Let the grill cool down. If removable, take the grill plates off and pour any grease into the drip tray. Wipe the fat from the tray. Check your manual to see if the plates and drip tray are dishwasher safe. If not, wash them in warm, soapy water, then rinse and dry with a soft cloth. Wipe the housing of the grill clean with a dampened sponge.

ICE-CREAM MAKER

This appliance allows you to whip up 1½ to 6 quarts of homemade ice cream, sorbet, frozen yogurt, gelato, or sherbet in just 20 to 40 minutes. Some models call for the use of ice and rock salt, but most require that the bowl/canister be frozen in advance of churning the ice cream. Models with a built-in compressor freezer eliminate the need for either but are very expensive and can take somewhat longer to churn.

How to clean: Check your manual. Canisters requiring prior freezing are not dishwasher safe and should be washed in warm, sudsy water without use of abrasive sponges or cleansers. Rinse, then dry thoroughly with a soft cloth.

TABLEWARE

You and your spouse will want to choose patterns of plates and flatware that look good together and are versatile enough to be dressed up or down, according to the occasion. If possible, look at tableware together in a place setting before you put it on your wedding registry or purchase it. Choose tableware that will stand the test of time; most couples keep the same set of formal china and tableware throughout their marriage, often handing it down to their children. To learn how to create a formal five-piece table setting, see Setting a Proper Table, page 20, for instructions and photo.

CHINA

The word china is used as convenient shorthand for any ceramic dinnerware. It’s common to choose a good set of china, usually bone china or porcelain, and a set of everyday dinnerware.

Bone china: This fine china, made with bone ash, is prized for its translucency and whiteness. Bone china is also surprisingly strong. Most bone china of recent manufacture is dishwasher safe, though you should check first with the manufacturer. China with under-the-glaze decoration is also dishwasher safe. For bone china more than 20 years old, it is best to err on the side of caution and hand wash it in warm water with a mild detergent. For hand-painted china and china with over-the-glaze metallic trim or other decoration, wash by hand. Even if it is labeled dishwasher safe, it’s best to take certain precautions with bone china:

• Use a gel formula detergent. Don’t use a citrus-scented detergent; it can pit some metallic trims.

• Load china in the dishwasher so the pieces don’t touch one another, and don’t overload.

• Use the Light cycle or Fine China/Crystal cycle, if you have it.

• Once the dishwasher has run through the cycle, let the china cool to room temperature before handling, as sudden changes in temperature can weaken it, leading to breakage.

Porcelain: Similar in look to bone china, porcelain is made from highly refined white clay. To wash, follow the guidelines above for bone china.

Stoneware: This hard, heavy, opaque china holds heat well, making it a good choice for everyday dinner-ware and serving pieces. Stoneware is microwave and dishwasher safe.

Earthenware: Made from a mixture of clay and sand, earthenware is fired at a lower temperature than stoneware, porcelain, and bone china, making it more porous and more susceptible to chipping. Some earthenware is dishwasher and microwave safe; check with the manufacturer. Hand wash hand-painted earthenware; use a mild detergent. Be aware that earthenware can become extremely hot in the microwave; use potholders.

FLATWARE

Sterling silver, silver plate, and stainless-steel flatware are all beautiful and durable. If it suits your style, serving pieces needn’t match flatware in either pattern or material. You can mix ornate place settings and simple serving pieces, or the other way around.

Sterling silver: If you use silver regularly, you will have to polish it only rarely. Rinse right after use, as prolonged contact with certain foods like salt and eggs can cause corrosion or discoloration. Also, do not soak silver in water for an extended period; it can damage the metal. Hand washing with a mild detergent is recommended, but sterling is dishwasher safe, if you follow certain precautions:

• Do not use a citrus-scented detergent or one containing chlorides, as they can be harmful to silver.

• Use the Light or Fine China/Crystal cycle.

• Remove after the last rinse cycle and dry by hand with a soft cloth.

• Be aware that the intense heat of the dishwasher can loosen the blades from some older hollow-handle knives.

SILVER TIPS

• Salt can corrode and discolor silver.

• Eggs can cause tarnishing.

• Plastic wrap will adhere to silver, which can damage the finish and cause black spots that may be impossible to remove.

• Contact between stainless steel and silver in the dishwasher can cause pitting in the silver. Store these types of flatware separately to prevent scratching.

Silver plate: An economical alternative to solid sterling, silver plate presents the look of solid sterling. In silver plate, an undermetal (usually nickel and steel) is given a coating of silver, measured in microns. The thicker the coating, the better the look and the longer it will last. Not all silver plate is dishwasher safe; check your manufacturer’s warranty. If the coating on a piece has begun to wear away, wash it by hand.

Stainless steel: Prices range widely for stainless-steel flatware. Better pieces usually contain more chromium for stain resistance and more nickel for luster and strength. Utensils with a numerical rating of 18/8, for instance, contain 18% chromium and 8% nickel, and are considered durable. Stainless-steel flatware is dishwasher safe. To remove spots caused by minerals in the water, rinse and towel-dry your flatware immediately. To remove any mineral deposits left by hard water, use a stainless steel polish or a paste made of 3 parts baking soda and 1 part water.

GLASSWARE

Clarity and flawlessness are marks of good-quality glassware. Both attributes are enhanced when lead oxide is added to the formula—up to a maximum of about 33% in fine lead crystal. If you opt for cut-glass patterns, hand cut is preferred to machine cut, though it is more costly.

Glassware is available for all sorts of drinks, but you will cover most of your bases if you acquire a selection of tall and short tumblers and stemmed wineglasses. All of these glasses can do double duty, serving up cocktails, milk, soda, juice, wine, and water. If you like, you can also get a set of Champagne flutes for New Year’s Eve, your wedding anniversary, and other special occasions.

How to clean and store fine crystal: For full lead crystal, hand washing is highly recommended, as exposure to high temperatures and strong detergents can cause etching, clouding, and discoloration in the crystal. To hand wash, lay a thick towel in the bottom of the sink or a basin and fill it with moderately hot water. Using a mild dishwashing liquid, wash your pieces one at a time to minimize the chance of chipping. Rinse well, then dry with a lint-free towel. Be aware that the most fragile part of crystal stemware is the rim, so never store a piece of stemmed crystal upside down, or turn it over to dry on a rack. Also, be sure to hold a piece of stemware by the bowl when hand drying it and take care not to twist the bowl and stem in opposite directions, as you can easily snap the stem from the piece.

Lead-free crystal (the name is a misnomer; it contains less than 24% lead oxide) is usually dishwasher safe so long as it doesn’t have a metallic decoration.

If red wine has left stuck-on sediment in a crystal decanter, fill it with a room-temperature solution of half water and half white vinegar and let it soak. You can also add a little raw rice to provide some mild abrasion and gently swish it around. Rinse well and air dry upside down.

Note that even some everyday glasses can etch in the dishwasher, which is irreversible. The only way to avoid it is to wash these glasses by hand..

KITCHEN CLEANUP

In an ideal world, your new spouse would just love to mop the kitchen floor, declutter the countertops, and scour the grease from your range hood. But in the real world, he or she is likely to find these tasks as onerous as you do, so the only sensible solution is to learn how to take on kitchen cleanup together. Below, we share the best way to tackle each and every surface and appliance.

For starters, make it a shared habit to wash utensils and other equipment as you use them and wipe up spills when they occur. Minimize open storage to keep airborne dust and grease away from dishes, boxed and canned food, and utensils, especially near the stove, where splattered food and grease are a constant problem.

FLOORS

Of all the floors in your home, kitchen floors take the hardest beating. Wipe up spills as soon as they occur to prevent tracking and stains. Sweep, dust, or vacuum as often as needed and before any mopping, waxing, or polishing.

A variety of floor-cleaning products are available, but your floor can be damaged if you use the wrong cleaner. Choose carefully and read the label.

WOOD

Vacuuming and dust mopping on a regular basis are the best care you can provide a wood floor. Other general care tips include:

• Sealed wood floors can be wet mopped as long as excess water isn’t used and they are dried quickly.

• Place glides or floor protectors under chair and table legs to prevent scratches.

• Put a throw rug down in very high-traffic areas to protect the floor.

You first need to determine whether the floor has been surface finished or waxed. Try smudging the surface in a hidden area with your finger. If it doesn’t leave a smudge, the floor has been treated with a surface finish like polyurethane. (Most kitchen floors, because of the high traffic and exposure to liquids, are finished with multiple layers of polyurethane.) If it does smudge, it has been sealed with a penetrating wax.

Surface finish: Never wax a wood floor with a surface finish. There are many cleaners available specifically for wood floors. Avoid oil soaps as they may leave a residue; buildup can occur. Use of an oil soap cleaner may also void the floor manufacturer’s warranty.

Penetrating wax: Penetrating wax soaks into wood’s pores and hardens to seal the wood against dirt and stains. If your waxed floor appears dull, try buffing a small area by hand with a clean cloth to see if you can restore the luster. If this doesn’t work, apply a solvent-based wax formulated specifically for wood floors. Such waxes, which have the odor of mineral spirits, should not have water listed as an ingredient. Apply a thin coat, which creates a more protective finish than a thick coat. Buff well. Wax once or twice a year, more in heavy-traffic areas.

If your hardwood floors are very worn, you can hire a professional to refinish them, and if they are surface-finished, reseal them with polyurethane. To save money, you may decide to take on this job yourself, but be prepared—sanding and refinishing wood floors by hand is a dusty, labor-intensive process.

RESILIENT SURFACES

Clean and protect resilient floors—no-wax vinyl, conventional vinyl, and rubber tile—regularly. Check labels to be sure you are using the right type of cleaner for your floor.

Damp mop at least once a week, before the floor is badly soiled. Using the appropriate cleaner, clean the floor with slow, even strokes, using just enough pressure to loosen and pick up soil. Rinse the mop frequently. Change the cleaning solution when necessary. Damp mop using clean water to rinse, then allow to dry.

LAMINATE

Dirt, which can cause scratches, is the main enemy of laminate floors. Fortunately, these floors are very easy to maintain. Some basic guidelines follow, but be sure to read what the manufacturer of your flooring has to say about cleaning, as not all have the same properties.

• Wipe up spills immediately; standing liquid can harm the finish.

• Vacuum regularly to remove loose dirt.

• When a more thorough cleaning is required, damp mop the floor, using an all-purpose cleaner or one recommended by the flooring manufacturer mixed with warm water. Keep the mop damp, not wet, so you don’t saturate the floor. Change the water frequently so you don’t transfer dirt particles back to the floor.

• Do not polish or wax a laminate floor.

• Do not use abrasive cleaners or scouring pads. These all have the potential to scratch the floor.

• Put glides under chair and table legs.

• If scratches occur, fill them in with a touch-up stick that is available through dealers that carry laminate flooring.

MASONRY

Masonry floors—stone, marble, brick, terrazzo, un-glazed ceramic tile, and quarry tile—are porous and susceptible to staining, so they should be sealed (except glazed ceramic tile) with a permanent sealer designed for use on this type of floor. Once sealed, care should be easy. Clean and vacuum the floor regularly. Many specific cleaning products are available. Check with the flooring manufacturer or retailer and follow label directions. Grout, too, can stain easily, so it’s a good idea to seal that as well.

CABINETS AND PANTRY

Clean your cabinets regularly; wipe down the interiors when they look dirty, but at least once a year. Cabinet exteriors will need more frequent attention, especially those closest to the cooking area. If the top of the cabinet is exposed, clean it first, then move to the shelves. Remove the contents and wipe the shelves. Wipe the inside and outside of the door. If the door is greasy, use a cleaner recommended for wood or one specifically recommended by the cabinet manufacturer. Avoid over-wetting wood cabinets. Rinse and dry quickly.

DRAWERS

Remove the drawer contents, then vacuum inside using the dusting brush or crevice tool. Wipe with a damp cloth. Be sure to clean the top, front, and bottom of the drawer as well as any knobs or handles. As with cabinet doors, use a mild cleaner suitable for the exterior.

COUNTERTOPS

Regularly move the items on your countertop forward just far enough to be able to clean the counter and wall behind them. Most spills wipe up with an all-purpose spray cleaner or a solution of soap and warm water and a sponge or soft cloth.

If food sticks, lay a damp cloth or sponge over the spot to loosen it; do not use abrasive cleansers, or steel wool, as they can scratch the surface. Move the items back and clean the rest of the countertop.

Some countertop surfaces require particular care:

BUTCHER BLOCK

Treat with mineral oil several times a year. (Do not use a vegetable oil, as it will become rancid.) Pour a small amount and rub it in with a paper towel. Let it sit for several hours, until the oil is absorbed. If you have deep scratches, you can sand them out with sandpaper, then lightly re-oil the surface. For stains, try sprinkling it with salt, then scrubbing it with the cut side of half a lemon. Let sit overnight, then wipe with a dampened sponge. For dark stains, trying dabbing it with a cotton swab dampened in a 3% hydrogen peroxide solution.

NATURAL STONE

Do not use products that contain any kind of abrasive. With marble countertops, do not use a cleanser that contains vinegar, lemon, or any other type of acid, as it can damage the surface. Clean stone countertops using a liquid dishwashing detergent or specially formulated natural stone cleaning product. Be sure to rinse well, as soap can leave behind a film. Porous stone like granite and marble should be treated with a sealer to guard against stains. You may find it necessary to reseal your countertops every six months