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  • +3

    Deconstructing the Cuban Sandwich

     Deconstructing the Cuban Sandwich
    Take sweet smoky ham, garlicky roast pork, Swiss cheese, sour pickle chips and tangy yellow mustard. - Assemble them between two soft, chewy slabs of Cuban bread and smoosh the ensemble in a hot sandwich press. - If you've done this right, you'll end up with a fragrant, gooey, crispy treat that ranks among the best sandwiches in the world. - ...
    Rated: +3
  • +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
  • +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
  • +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
  • +3

    Kitchen Twine=A Culinary Lifeline

    Kitchen Twine=A Culinary Lifeline
    String, specifically cotton butcher's or kitchen twine, is one of the most useful items you can have in your kitchen. Think about it: With just a simple length of twine, you can tie roasts, herbs or roulades, tie off sausage links, support stuffed meats or vegetables, reconstruct cuts of meat and truss poultry. Twine is one of those kitchen tools, like ...
    Rated: +3
  • +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
  • +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
  • +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
  • +2

    A Little About Miso

    A Little About Miso
    Here’s the secret: miso is inexpensive, keeps for an amazingly long time, and is very versatile. So just buy some and play with it a little. The Basics On Miso There are a hell of a lot of kinds (see the Wikipedia entry if you want a not-entirely-comprehensive list), but the only ones you’re going to get without a big search, ...
    Rated: +2
  • +3

    Home Cooking: Oyako Donburi

    Home Cooking: Oyako Donburi
    In 1975, Don Maloney, an American expatriate businessman who’d been writing a series of short columns for the English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these little vignettes, Maloney conveys a lot of the difficulties and oddities of a big fat white guy living in Japan — the sort of guy who, at least ...
    Rated: +3
  • +2

    Caviar: The Cake of Power

    Caviar: The Cake of Power
    Caviar is the salted roe of certain fish species, most often sturgeon, a class of fish, which dates back to the prehistoric age. Lacking scales, sturgeon has armor type plates and does has a cartilaginous skeleton, similar to a shark. Persians were the first to each caviar, which they called Chav-jar, which loosely translates to Cake of Power. They also believed ...
    Rated: +2
  • +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
  • +2

    Beyond Salt: Try Acidic Seasonings

    Beyond Salt: Try Acidic Seasonings
    When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity. Add a shot ...
    Rated: +2
  • +2

    Best Meatloaf

    Best Meatloaf
    Experts Share the Steps for Making the Classic Meatloaf This is a tale of two mothers' meatloaves. One meatloaf was born on a chicken bone of an island 30 miles off the coast of Massachusetts, its recipe cobbled by Canadian expats. The origin of the other remains locked in the brain of an elderly woman in Toledo, Ohio. Both meatloaves, however, ...
    Rated: +2
  • +2

    Use Wine Importers as a Buying Guide

    Use Wine Importers as a Buying Guide
    A day rarely goes by when someone doesn't ask me, "What's your favorite (fill in the blank with a wine type)?" or “What should I be buying?” Even my mother will often call me up and say, "Well, we are having lamb chops and a salad, what should we buy?" Usually this leaves me blank wondering what to say since what ...
    Rated: +2
  • +3

    How to Start a Kitchen

    How to Start a Kitchen
    Our friends at Foodproof have compiled a list of kitchen essentials. Visit their website for more articles by Lara and other Foodproof members! Considering it's been a good ten years now, I remember the day I moved into my first apartment exceptionally well. I was 19 years old, starting my second year at UC Santa Barbara, and my dad had driven ...
    Rated: +3
  • +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
  • +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
  • +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