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  • +12

    Robert Sinskey: Common Sense About Wine

    Robert Sinskey: Common Sense About Wine
    There is an element of rational thought evident when we approach any of the things we do and choices we make, whether it’s searching for a career path, choosing a restaurant, “going green” or purchasing a bottle of wine. Sometimes we complicate situations with extraneous details and pressures that make our decisions seem insurmountable. But for Robert Sinskey, Napa Valley vintner, ...
    Rated: +12
  • +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
  • +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
  • +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
  • +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
  • +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
  • +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
  • +6

    Drink More Beer: A Wine Buyer’s Guide.

     Drink More Beer: A Wine Buyer’s Guide.
    Earlier that day, we had nearly died together in a highway tunnel on the Ligurian coast. The car ahead of us began spewing opaque smoke from its exhaust and soon the entire tunnel was black – there was no way to gauge our car’s distance from the one in front, and no way for the car behind us to see if ...
    Rated: +6
  • +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
  • +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
  • +5

    Critics Taste 1825 Perrier-Jouët, The World’s Oldest Champagne

    Critics Taste 1825 Perrier-Jouët, The World’s Oldest Champagne
    One of the experts noted a whiff of mushrooms, a second thought he detected a hint of white truffles, while a third was struck by the flavour of honey and gingerbread. But on one thing they could all agree: it was an historic event as the world’s oldest bottle of champagne was opened — 184 years after it had been sealed ...
    Rated: +5
  • +4

    How to Cook Spring Lamb

    How to Cook Spring Lamb
    Easter traditionally heralds the beginning of Britain’s highly prized new-season lamb. It’s a fantastic red meat and an ingredient I get really excited about. Young lambs produce tender meat but the flavour and texture can vary massively according to breed, age, feed and pasture. Needless to say, it is important to ask your butcher about the provenance of the meat. A ...
    Rated: +4
  • +4

    Bringing Malai Kofta to Your Table

    Bringing Malai Kofta to Your Table
    Recessionista is the new BoHo, as funemployed is the new investment banker. As underground eateries become the new Babo/Momofuku, we all find ourselves around a new table. Here in San Francisco, they are larger tables, perhaps viking length tables in warehouses, carpets in our parents' houses, or blankets in parks. We are not eating in pairs or threes, but in tens ...
    Rated: +4
  • +4

    The Killer Radish! Well, Not Exactly.

    The Killer Radish! Well, Not Exactly.
    Things being as they are lately, I have had more time to watch the radishes grow, literally. After just a few weeks in the ground, the radishes I planted are taking over my life. Now, this isn't attack of the killer radishes, just a four by six plot filled with shiny little red and white devils. Which got me thinking, just ...
    Rated: +4
  • +4

    How To Peel an Egg—Quickly

    How To Peel an Egg—Quickly
    On YouTube there is this video which seems to be produced by Sprint or something about how to "quick peel" an egg. As of this writing, the video has 1.8 million views, so either YouTube fakes its views, or a whole lot of people have checked this out and at least some of them believe it. Personally, when I watched this ...
    Rated: +4
  • +4

    Red, Earthen Pig: Cochinita Pibil

    Red, Earthen Pig: Cochinita Pibil
    My friend Arcenia, who's family comes from Mexico, calls me "cochina" all the time. It's a term of endearment, but, as it directly translates to the word "pig", I am only mildly flattered. I think she calls me cochina because I talk about things like gas, and fiber, and wearing clothes that I pick off my floor in the morning. I ...
    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
  • +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
  • +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