Looking for a fun time with other food-minded friends? Or, do you just love chocolate and want to know everything out it? Consider a chocolate tasting! Like wine, chocolate is a multifaceted food, with each step of its growth and processing—from bean to bar—impacting its texture, flavor, and usability. No […]
Shallow-poached foods are cooked with a combination of steam and simmering liquid. The food is partially submerged in liquid, which often contains an acid, such as wine or lemon juice, and the pan is covered to capture the steam released by the liquid during cooking. The aim of shallow poaching […]
The technique used to makes biscuits and scones is known as a rubbed dough method. Instead of soft batters that drop easily from the spoon, biscuits, scones, and soda breads are made from a stiff dough that can be rolled and cut. Keep Ingredients Cool Any liquids or fats that […]
In many parts of the world, sweet shops produce dazzling marzipan confections shaped and colored to look like fruit fresh from the tree and an array of other tempting shapes. Although the town of Lübeck in Germany is credited with making some of the best marzipans in the world, it […]
Pectin is a thickener derived from fruits such as tart apples or citrus. It is used to make jams and jellies as well as some candies. In order for pectin to gel and thicken a mixture, the recipe must have the proper balance of acids and sugar. Since fruits contain […]
When it comes to cured and smoked hams, leftovers are inevitable. And while ham is great to freeze for later, it’s also a perfect ingredient, adding salty smokiness to dishes that transform it into something brand new. Here are a few of our favorite recipes to make the most of […]
Although it may seem intimidating at first, fabricating a chicken, or cutting it into smaller parts for cooking, is actually a very simple technique. First, cut from the neck opening down the center of the bird, following the keel bone. Cut away the breast, following the contour of the rib […]
Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]
Baking for Passover involves its own unique set of challenges, as during the Passover period, observers do not consume items that are chametz—that is, any product made from wheat, barley, rye, oats, or spelt that has come into contact with water and allowed to “rise.” Just about anything made from […]
Spring is a reason to celebrate! New life, the return of sunshine, and some of the year’s very best ingredients. It may happen more slowly in some parts of the country, but as your market begin to fill up with asparagus, green onions, and sweet strawberries, look to these recipes […]
Deliciously dense cheesecake is a cross between custard, pie, and cake. It can seem troublesome—from cracking tops to dry crusts—but with a great recipe (we happen to like ours quite a bit!) and some patience, you can make a perfect cheesecake each time. 1. Making a crumb crust Crumb crusts […]
Beaujolais and its wines are easy to understand, easy to buy, and easy to love. With few exceptions, they are juicy, bubble-gum reds produced in a light style for easy drinking. A huge amount of red Beaujolais is produced, all of it made solely from the Gamay grape. A small […]