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  • +3

    Herbal Essence: Fresh or Dried Herbs?

    Herbal Essence: Fresh or Dried Herbs?
    Buying ingredients for cooking, like many other pursuits, is a constant compromise for most of us. We’d love to subsist entirely on organic, local food, but we settle for splurging only on grass-fed meat. We’d love to use the finest implements and tools, but we content ourselves with a few high-end pots and supplement those with some bargain dishes and silverware. ...
    Rated: +3
  • +2

    How to Use and Find Edible Flowers

    How to Use and Find Edible Flowers
    Flowers have always been a part of the table from the times of the Greeks, Romans, and Ancient Chinese. Flowers have been used as table decorations and as part of our meals. Edible flowers not only impact our visual and olfactory joys, but, are also used to tantalize our taste buds. The tiny splashes of color provided by flower can be ...
    Rated: +2
  • +8

    Hand Pulled Mozzarella

    Hand Pulled Mozzarella
    So I found this recipe in the "Cooking School" part of Gourmet magazine. I have long hoped for a instructional "how-to" section, and my prayers have been answered. I used to read pieces telling me that I hadn't truly tasted Mozzarella until I had eaten it fresh out of the cheesemaker's hands, seconds old. So naturally, I wanted this experience. As ...
    Rated: +8
  • +6

    Asparagus Season!

    Asparagus Season!
    Asparagus season is short. The thin, delicate stalks soon mature, and develop a tough exterior and woody core. Here in California, the season starts in late March, and is over by mid-April. Early-season asparagus is easy to prepare — just toss it in an iron skillet with a bit of olive oil (and maybe a few pieces of bacon, for something ...
    Rated: +6
  • +2

    Top Chefs Reveal Their Kitchen Secrets

    A little bit ago, I met with former Season 4 Top Chef contestants Ryan Scott, Manuel Trevino, and Mark Simmons as they were prepping a dinner for nine lucky eaters. The dinner had been an auction item in the February 2009 Bay Area Red Cross' annual auction. The initial stages of the meal were prepared in the kitchen of Global ...
    Rated: +2
  • +4

    Is Foie Gras Torture?

    Is Foie Gras Torture?
    It's very hard to watch the video about foie gras from the People for the Ethical Treatment of Animals and not conclude that you should lay off fatty liver. You're shown a disheveled duck squeezed into a cage so small that the bird can't open its wings. Disturbingly, it rocks back and forth. You then see an enormous barn full of ...
    Rated: +4
  • +4

    Top 10 Aphrodisiacs

    Cook up something extra special this V-Day! Yup. That’s right. That holiday is just around the corner: V-Day, otherwise known as Valentine’s Day. And with V-Day comes aphrodisiacs. Some of these we all know – like oysters – but there are others, like animal horns and exotic bugs, that you likely don’t. Next Page: The Traditional→ [page] Oysters Since we ...
    Rated: +4
  • +3

    A Fourth of July Supper of Salmon and Peas

    A Fourth of July Supper of Salmon and Peas
    Here's a True Fish Story ; A Fourth of July Supper of Salmon and Peas is a Maine Tradition That Was Spawned a Century and a Half Ago. For most people, a brilliant fireworks display is the must-have accompaniment to the Fourth of July. For Brenda and Tanya Athanus, it's a family dinner of salmon and peas. Even after working a ...
    Rated: +3
  • +3

    Kneading Bread: Science Backs Up an Ancient Technique

    Kneading Bread: Science Backs Up an Ancient Technique
    Not to get all Baracky on you, but during his recent inaugural address, our president announced that "we'll restore science to its rightful place." Bully for him, I say, and in that spirit, let's bring science into your kitchen bake shop as we explore the ancient art of kneading. Why do you need to learn this? Bread. Pasta. Biscuits. They're all ...
    Rated: +3
  • +4

    Bernard Loiseau: The Famous Chef Who Took His Own Life

     Bernard Loiseau: The Famous Chef Who Took His Own Life
    Bernard Loiseau was a culinary giant – but fear of failure led him to take his own life. Charlotte Cripps gets a taste of haute cuisine at a contest set up in his memory There is no doubt that the French take gastronomy extremely seriously. But when the top French chef Bernard Loiseau tragically killed himself in 2003, there were those ...
    Rated: +4
  • +2

    What's New in the World of Taste Research

    What's New in the World of Taste Research
    Everybody talks about the taste of great food. But hardly anyone talks about the tongue and the nose that make the tasting possible. That's a shame. Without them, the wonderful world of cooking and eating would be flavorless, devoid of personality. Luckily, food can be memorable and desirable, even rise to the level of celebration and sensuality. Thanks, of course, to ...
    Rated: +2
  • +5

    Are Celebrity Chefs the New Rock Stars?

    Are Celebrity Chefs the New Rock Stars?
    “Celebrity chefs are the new rock stars,” Ryan Scott told me as he was prepping for a meal that night in Global Gourmet Catering Company’s kitchen. That day, I talked with Ryan and three of his fellow Season 4 Top Chef contestants—Stephanie Izard, Mark Simmons, and Manuel Trevino—as they prepared a dinner for a very lucky nine guests. The dinner had ...
    Rated: +5
  • +3

    French Laundry Shortbread

    French Laundry Shortbread
    Editor's note: Katie recently cooked the desserts for her sister's wedding; she baked both the cake as well as 400 shortbread cookies to be parting gifts for wedding guests. Here is Katie's description of baking those 400 cookies! Glorious shortbread cookie! Simple, though no simpleton, the shortbread cookie speaks to its brevity in ingredients. The list is short. I can count ...
    Rated: +3
  • +8

    Why Is Italian Cooking So Popular?

    Why Is Italian Cooking So Popular?
    I have often wondered which cuisine is better -- French or Italian. There is no question that Italian cuisine is more popular, but is it better? I still don't know the answer to this question, I guess it is up to each person's taste. However, after visiting my favorite Italian store today for umpteenth time here in southwestern Ontario, I realized ...
    Rated: +8
  • +6

    Chef's Blade's 2010 Food Trend Predictions

    What will the New Year bring to food? In with the new, out with the old! Happy New Year from Chef's Blade! We've consulted top ranking professionals, reviewed surveys, and used our own know-how to bring you these 10, 2010 food trend predictions! Some predictions stem from 2009 trends while others are totally new; see if you agree with us! ...
    Rated: +6
  • +1

    Top Food Trends of 2009

    Food carts were all the rage in 2009. Will they be next year as well? By the end of 2008, the food industry was bracing itself for the recession to take its toll. Then swine flu hit. And then the Taco Bell chihuahua died. Even as the nation scaled back, people continued to eat out and chefs met their recession-special ...
    Rated: +1
  • +8

    Boxed Wine Takes a Stand

    Boxed Wine Takes a Stand
    The conversation of boxed wine has rippled through all media outlets throughout 2009. This simple container has been marketed as inexpensive, convenient, space-saving and ecological. While consumers are getting the hard-sell from mainstream media efforts, boxed wine has been noticed by the “green” eyes of wine industry professionals and environmental advocates alike. Boxed wine, however, has historically had negative associations being ...
    Rated: +8
  • +1

    10 Backyard Chickens

    Wouldn't it be lovely to have fresh eggs for your restaurant? Chickens come in more shapes and sizes than you've ever imagined. They can have beautiful head plumes, sport mottled feathers, and vary greatly in size depending on the breed. Not only are these heritage breeds beautiful but they also lays delicious eggs. Isn't it time you had your own ...
    Rated: +1
  • +1

    The 45th Parallel: A World of Change in Winemaking

    The 45th Parallel: A World of Change in Winemaking
    Wine drinkers are thirsty. Whether it's an $8 glass of 2006 Brooks Riesling from Oregon raised in a toast at a wine bar in Chicago, a $15 bottle of French rosé named the "Pink Criquet" and tossed back on a Californian porch, or a $2,125 bottle of Gaja's 1978 Italian Barbaresco, sipped respectfully at one of New York City's prime tables, ...
    Rated: +1
  • +3

    Coffee Wars: Starbuck versus McDonald's

    Coffee Wars: Starbuck versus McDonald's
    McDonald's, Starbucks Take Coffee War to National Ad Battlefield CHICAGO _ On Tuesday, McDonald's begins a massive advertising blitz to persuade customers to associate its famous "Mc" prefix with fancy coffee. Meanwhile, coffee king Starbucks has launched its own ad assault. McDonald's foray into specialty coffee _ caramel cappuccinos and the like _ is its biggest product launch since breakfast in ...
    Rated: +3