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  • +3

    Why Cranberries Are Awesome

    Why Cranberries Are Awesome
    Tart and unassuming, the humble cranberry will once again take second seat to many Thanksgiving turkey this year. Cranberries have certainly earned a spot at every American Thanksgiving table, and to omit them from this harvest celebration would be extremely unconventional. I had a chance to learn a bit more about our favorite seasonal side dish firsthand at a talk at ...
    Rated: +3
  • +1

    Fine Dining Spots Relaxe Just A Bit

    Fine Dining Spots Relaxe Just A Bit
    For Central Indiana's top chefs, fine dining is no longer about white tablecloths and coats and ties. Good food is still a must, but it's gaining an artisan flair. And just as important, chefs are emphasizing fun and comfort. Whether it's the craft pizza at the soon-to-open Pizzology, the wine list at The Glass Chimney or the mood music at FARMbloomington, ...
    Rated: +1
  • +3

    Obama's "Crustmaster" Shares His Pie Recipe

    Obama's "Crustmaster" Shares His Pie Recipe
    White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama. His trick to making fruit pies worthy of a president is to bake the bottom crust first, then fill and top the pie and bake it again. Yosses prefers to mix the dough by hand to avoid overworking it but ...
    Rated: +3
  • +1

    From Nose to Tail or How to Butcher a Pig

    From Nose to Tail or How to Butcher a Pig
    From Nose to Tail was the title of the seminar here at the Sante Restaurant Symposium 2009 in Lake George, NY. Chef Jamie Bissonnette of Toro and the soon to open Copa in Boston, MA was on hand to demonstrate not only the butchering of a pig but also the unique ways to use the whole hog. With the popularity of ...
    Rated: +1
  • +4

    Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies
    Pumpkin is one of those lovely seasonal foods I look forward to using every year. I try to find as many excuses as possible to include it in all it's various forms from puree to chopped to roasted. A few weeks ago, I made my favorite pumpkin bread recipe, and last week, I made pumpkin chocolate chip cookies. I tried two ...
    Rated: +4
  • +7

    Molecular Gastronomy 101: Chocolate Mayo

    Molecular Gastronomy 101: Chocolate Mayo
    There are a few books I would like to finish: A Romance of Many Dimensions by Edwin A. Abbott, The Science and Lore of the Kitchen by Harold McGee, Molecular Gastronomy by Herve This, and A Confederacy of Dunces by John Kennedy Toole. One of them is about the exploration of spatial dimensions — including a very sexist and fascist portrayal ...
    Rated: +7
  • +4

    Old Cookbooks and Ginger Biscuits

    Old Cookbooks and Ginger Biscuits
    I have rediscovered my cookbooks since moving, and, in particular, one. It's called Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook by Janie Hibler. It is a historical compilation of recipes from all over the northwest, complete with stories, old photos, and the original recipes. Hibler will explain, when necessary, where she tweaked the recipe for today's standards, but still ...
    Rated: +4
  • +4

    The New 'In' Flavor? Hibiscus

    The New 'In' Flavor? Hibiscus
    Its ruby red color is alluring; its flavor, lemony-tart and berry-rich. It's not cranberry or pomegranate, but hibiscus. And judging by its appearance in supermarkets, restaurants and bars, it's a flavor darling. OOBA bottled sparkling beverages offer hibiscus solo, with lime, with orange. Chefs do hibiscus-poached rhubarb. Rain Organics Vodka comes in red grape-hibiscus. Gran Centenario flavors its Rosangel tequila with ...
    Rated: +4
  • +1

    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
    Rated: +1
  • +5

    How to Make Peach Clafoutis

    How to Make Peach Clafoutis
    If a peach in the hand is worth ten in the bush, then a few peaches in a Clafoutis are worth the haul of an entire basket. Usually, I’m unable to drive away from a farmer’s market without devouring at least half of the peaches I’ve procured. I arrive at home, appetite spoiled, lips sticky. I make a face in the ...
    Rated: +5
  • +11

    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11
  • +7

    Making Restaurants Safer

    Making Restaurants Safer
    Philadelphia's Health Department is finally taking stronger steps to bolster inspections of restaurants with an eye toward improving food safety and cleanliness. For that, diners who have ever eaten one spoiled mussel should be thankful. Philadelphia has a well-deserved reputation as a fine restaurant city. But for too long, the city has trailed other big cities in the way it handles ...
    Rated: +7
  • +7

    5 Steps to Set Up a Training Restaurant

    5 Steps to Set Up a Training Restaurant
    Step 1: Know what the restaurant will offer. "Get the business model right because passion alone won't run a successful business," says Gordon D 'Sil va, chief executive of charity Training for Life, which runs two apprentice restaurants, in Hoxton and Dartmouth. "Decide what sort of restaurant you are - driven by footfall or destination - and get the location right, ...
    Rated: +7
  • +3

    My Big Fat Greek Wedding Meatball Soup

    My Big Fat Greek Wedding Meatball Soup
    Even though it's summer, I still like to turn my stove on. Here in San Francisco, we still have dewy mornings. We still have bodies of fog that hang low and settle in like hoods at night time. Even when it's summer, I rarely smell heat in the air; rather I smell cool spring rain. I am okay with turning on ...
    Rated: +3
  • +4

    Canned Tuna 2.0

    Canned Tuna 2.0
    I have nothing against canned tuna, but that 'chunk light' stuff is downright fraudulent! I open it up in hopes for a nutritious shot of protein in my busy day only to dump out 50% of its contents in water weight. What I am left with is the soot of something that once was a fin in the sea. I can't ...
    Rated: +4
  • +2

    Cooking Draws Folks Together

    Cooking Draws Folks Together
    In the entrepreneurial world, necessity is the father of invention. Such was the case for Paula Lambert in 1982, the year she founded The Mozzarella Company. Lambert had just returned from Italy and missed the availability of fresh mozzarella cheese. With the library as her source of information, Lambert began to make her own. She is now the owner of her ...
    Rated: +2
  • +3

    Beet Ice Cream!

    Beet Ice Cream!
    When it comes to ice cream, pastry chef Carrie Summer really has her priorities straight. "Instead of buying a new car this year, I bought a Pacojet," she said, referring to her newly acquired Swiss-tooled toy, the Rolls-Royce of frozen dessert makers. "All the top chefs are using it," she said. Including her. Summer is the sweet side of the Chef ...
    Rated: +3
  • +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

    Cilantro, You Either Love It Or Hate It.

    Cilantro, You Either Love It Or Hate It.
    Around 4000 B.C. the Sumerians as well as the Babylonians left a list of herbs used for medicinal purposes on clay tablets. On the list was Coriander. Hippocrates used Coriander as part of his botanical treatments and prescriptions, as an antispasmodic as well as an appetizer and applied it to the flesh for rheumatism or for painful joints. Coriander is probably ...
    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