Tuesday May 29, 2012 | 12:01 PM

I've never cooked a scallop. And I sure haven't cooked 175 scallops in 15 minutes.

But Heather Milliman has.

Milliman is one of the instructors at Stonewall Kitchen's Cooking School in York. Last Friday, her culinary tutorial focused on exploding citrus (exploding with flavor, not violently detonating. Though I have seen citrus explode before, back when my brother and I used to play a few innings of Orange Baseball in the downstairs hallway when the parents weren't looking).

Thursday May 10, 2012 | 04:30 PM

When it comes to cooking, sometimes you need to see it before you go home, try to make it yourself with a vague recipe you found on the internet, burn the crap out of everything, decide your stove hates you, so you decide to hate it back and end up spending the night eating uncooked pasta while you rock yourself on the couch and toss curse words at your kitchen appliances (hereafter known as "the devils.")

Luckily, LeRoux Kitchen in Portland offers free cooking demos on the second and fourth Saturday of the month. Cooks can see what they're doing before they dive in to do it.

Just this Saturday, risotto came to town. Risotto is made with Arborio rice - a high-starch, short-grain rice that gets an awesomely creamy texture.