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    A Glass of Americana: Summer’s Tastiest Ice-Cream Floats

    A Glass of Americana: Summer’s Tastiest Ice-Cream Floats
    An ice-cream float is the quintessential summertime treat in the good ol’ U.S. of A. To enjoy one is to experience a bit of nostalgia for all things Norman Rockwell, even if you’re too young to know exactly who Mr. Rockwell is. The root beer–vanilla ice cream combination is a diner staple, and I don’t know anyone who doesn’t enjoy the ...
    Rated: +5
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    Food Styling: Tools of the Trade Part II

    To follow up last month’s article on tools of the trade, here is a list of the larger items found in a food stylist’s kit. Heat Gun: This item is usually used to remove unwanted wall paper. The intense heat releases the glue under the paper in order to peel the paper from the wall. But in food styling it is ...
    Rated: +3
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    9 Meat Cuts You Should Be Cooking

    Succeeding in culinary school is more than just being a good student With the recession, customers want cheaper meat. And with the head-to-tail movement, chefs aren’t just cooking prime rib and terderloin, but the neck and shanks of cows, pigs, and ducks everywhere. Whether it’s the recession or the head to tail movement, normally discarded cuts of meat are making ...
    Rated: +8
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    Food Styling: Tools of the Trade

    Food Styling: Tools of the Trade
    A food stylist’s kit is his/her lifeline. A well-equipped kit will help a job go smoothly and easily. There are things on the list below that one might think odd to use with food but, rest assured, every single item on this list is vital to food styling in one way or another. There are a few obvious things such as ...
    Rated: +2
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    5 Reasons We Taste What We Taste

    Food isn't the only factor that plays into why we taste what we taste. In the world of food, flavor is king. If it doesn’t taste good, we don’t want to eat it. Our survival depends on the fact that we keep eating food because it tastes good. Scientists say the tongue can distinguish only 5 primary tastes: sweet, salty, ...
    Rated: +8
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    Color Me Delicious: How Food’s Hue Affects Its Taste

    Color Me Delicious: How Food’s Hue Affects Its Taste
    Anyone who doubts that a food’s color affects how it tastes probably wasn’t alive in the early ’90s to witness one of the most infamous gustatory debacles in history. Intellectually, it’s easy to think that the color of a food shouldn’t affect how it tastes, but that was proven false when Crystal Pepsi hit the market. Except for its lack of ...
    Rated: +3
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    Beyond Sweet and Savory: Umami, the Fifth Taste

    Beyond Sweet and Savory: Umami, the Fifth Taste
    Like many things that we learned in kindergarten, our sense of taste is more complicated than it seems. Even though we’re taught that the human tongue is capable of detecting only four distinct tastes—sweet, salty, sour, and bitter—as we grow up, we encounter many flavors that defy such easy categorization. Although a fine cheese might have notes of sweetness or salt, ...
    Rated: +5
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    How to Talk Like A Food Stylist

    Food stylists have their own lingo; are you up to speed? Every business has its own set of words and phrases that are used exclusively in that arena. Food styling and food photography are no different. Here are some frequently used words and phrases. Preparation Techniques→ [photo:16874] Featured Author: Kimberly Kissling As a two-time award winner from the International Association ...
    Rated: +1
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    How to Make Your Holiday Meal Less Stressful

    Don't let this be you this holiday! Holiday cooking can be stressful and expensive, especially during a recession. Does it have to be? No, it doesn’t. Here are five tips that will take the stress out of this year’s holiday cooking and make it more relaxing and more affordable. Step #1>> [photo:15638] Featured Author: Jeffrey Kraus Growing up helping his ...
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    9 Holiday Cakes and Treats to Die For

    Don't want to serve fruit cake again? Know what you're serving your guests for dessert this holiday? Need some additional recipes for your menu? Or just don't want to serve that awful fruit cake again? On the topic of fruitcake, we agree, you can do better. Chef's Blade partnered with the San Francisco Baking Institute to bring you 9 holiday ...
    Rated: +1
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    Food Styling for the Holidays

    Christmas Mistletoe and Holly Hot Drinks (photo by K.K.) You’ve seen the photographs of all the holiday goodies that inspire you to cook a holiday meal or bring a desert to a holiday party. But have you ever thought about what goes into those photographs? In order to have photographs for a November or December issue in a magazine the ...
    Rated: +3
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    7 Ways to Make Your Turkey Delicious

    Make your turkey the most delicious ever this year! When we say turkey, do you think stringy, dry white meat that makes you want to hurl? Well, we hear you. And we're here to change that. We've asked are chef friends, read through all our resources, and scanned the web for the best and latest in turkey tips to bring ...
    Rated: +1
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    Insects, Mold, and Other Legal Food Contaminants

    Insects, Mold, and Other Legal Food Contaminants
    Eating fly eggs, rodent hair, mold, and fecal matter may sound a lot like a challenge on Fear Factor, but it’s just an episode of our daily lives. Unintended additives—indiscernible to the naked eye and unlisted on ingredient labels— squirm, crawl, fly, and plop into much of what we eventually put in our mouths. In fact, these unsavory morsels are so ...
    Rated: +2
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    How to Buy a Chef's Knife and How to Use It

    How to Buy a Chef's Knife and How to Use It
    Here are three tips to help you cut to the chase as you're choosing a chef’s knife: [photo:15100] 1. Make sure the blade extends the entire length of the knife, including through the handle. Plastic or wooden handles attached to a metal blade can break over time. 2. Don’t be afraid to cop a feel before you buy. Hold several knives ...
    Rated: +3
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    7 Food Science Facts

    Knowing food science principles will give you new tools to create exception dishes There are dozens of scientific principles at work during the cooking process. As an introduction to the topic of food science, this guide, provided to Chef's Blade by The Culinary Institute of America, provides an overview of these principles. Topics: 1. Egg Structure and Uses 2. Effects ...
    Rated: +1
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    6 Things You Should Know About Chicken

    September is National Chicken Month! Don't miss out before it's too late! September is National Chicken Month and to celebrate, we worked with featured writer Danielle Turner to create a guide to the juicy, white meat we all love! First up, some quick facts on chicken! 1. Chicken Skin Color 2. Free Range Chicken 3. Determining "Doneness" 4. How Long ...
    Rated: +3
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    Smoking Hot Chilies

    Smoking Hot Chilies
    I am sure that all of you have read about various chiles; be they fresh or dried. There are marvelous books out on the fiery subjects. This article is about one of the most common of the chilies: the Jalapeno Chile Pepper. This chile is used fresh in salsas, vinaigrettes, marinades, sauces, even stuffed and fried or eaten raw as a ...
    Rated: +4
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    How to Roast Garlic

    How to Roast Garlic
    If you ask me, garlic is one of the great sources of joy in the universe; second only to the obligatory things like being a mom, being kind to others, a warm summer’s breeze and all that jazz. But when my five-year-old is tap dancing on my last nerve (as I’m told five-year-olds are wont to do), I’d be tempted to ...
    Rated: +3
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    How to Make Vinegrette

    How to Make Vinegrette
    Making a vinaigrette is more technique than recipe. Once you know the basics, you’re free to mix up the ingredients (no pun intended) to suit your tastes and salad. Think of a vinaigrette as a sauce. It should enhance, not dominate, the flavors in your salad. A basic vinaigrette consists of two key ingredients – fat and acid. The fat is ...
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    Kitchen Slang You Need to Know

    There is slang for everything in the kitchen; will you know what you're talking about? Chefs speak in a language that is specific to the kitchen, and you're not going to learn it by going to culinary school or reading culinary texts. So Chef's Blade has worked with industry professionals to bring you this introduction to culinary slang as well ...
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