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  • +3

    BookofCooks Provides a New Way to Make a Living off Your Cooking!

    BookofCooks Provides a New Way to Make a Living off Your Cooking!
    BookofCooks today announced the launch of its Web-based directory created to connect culinary professionals and consumers. Incorporating the latest social networking technology, the Web site serves as a resource to help people locally find professional chefs, caterers, specialty foods and more within a particular region. On www.BookofCooks.com, users can easily register to ˜book a cook' who meets their taste buds' needs, ...
    Rated: +3
  • +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
  • +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

    Mixed, Fixed and Fresh: Cocktails and Offbeat Lemonades for Summer

    Mixed, Fixed and Fresh:  Cocktails and Offbeat Lemonades for Summer
    Now that it's officially summer (and finally hot!), it's time to think about refreshing lemonades and cool cocktails. "In the world of cocktails, we've been going through a rebirth over the past several years," says mixologist Natalie Bovis-Nelsen, whose Web site www.theliquidmuse.com has recipes and cocktail advice. "People are thinking about cocktails more like chefs do with food. We are looking ...
    Rated: +1
  • +2

    Specialty-Food Makers Searching for Sweet Deals

    Specialty-Food Makers Searching for Sweet Deals
    NEW YORK - Jennifer Korb's hands are going to be tired. After three days of slicing her specialty coffeecakes for potential distributors and retail buyers at the Summer Fancy Food Show, she has yet another task to complete: Handwrite more than 120 notes to those who tasted samples of her cakes and left contact information at her booth. Korb, founder of ...
    Rated: +2
  • +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
  • +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
  • +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
  • +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
  • +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
  • +2

    Italian Vending Machine Tops Them All

    Italian Vending Machine Tops Them All
    A MACHINE that makes and delivers pizza in three minutes will make its appearance in offices and factories around Italy from next week. The tomato-red machine, called Lets Pizza, prepares the dish from scratch. A window in the front allows customers to watch as the flour is kneaded, the pizza disc formed, tomato paste and other ingredients spread on top and ...
    Rated: +2