Category: Cooking

Cooking Methods Every Chef Needs to Know

Imagine this: you’re getting ready to prepare a meal for a client. It’s a simple dish you’ve made hundreds of times before, maybe a bowl of homemade chili and a side of warm cornbread for a fall evening. Only to discover that the oven isn’t working, or you’re out of the pots and pans you…
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No Crockpot, No Problem: Slow Cooker Taste Without The Nuisance

One of the most popular kitchen appliances began with Cholent Stew, a traditional Jewish entree that requires half a day to cook. By 1936, Irving Naxon had been eating his grandmother’s signature dish for years but noticed a consistent problem: cooking over long periods of time can result in uneven cooking, leaving, for instance, the…
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Meatless Comfort: Vegetarian Swaps for Fall Classics (That Actually Taste Good)

Chef Matthew Kenney is no stranger to transformation, but you wouldn’t know it by looking at him now. He’s the author of best selling cook books, a culinary instructor and owner of Matthew Kenney Cuisine, a culinary company which provides numerous services, including catering, speaking engagements, workshops, and even chef placement services. But twenty years…
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Cranberry Dishes You Won’t Find At Thanksgiving

There’s no doubt about it: Jessi Rezin has both a very unusual, and very messy job. As one of the main cranberry farmers at the Cutler Cranberry Company in Camp Douglass, Wisconsin, Rezin’s days are often long and devoted purely to cranberries. With over 250 cranberry farms statewide, Rezin is not alone: Wisconsin is the…
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Beyond Sriracha: Incorporating Asian Hot Sauces in Your Meals

It’s become a household name and an accompaniment to pasta dishes, salads, and even sandwiches in kitchens across the United States. A tall, unassuming plastic bottle with an acid green cap and elegant white script, Sriracha sauce is even hotter than its spices. Over the past two years, the Huy Fong brand rose from sixty…
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The Exciting Possibilities of Gastronomic Cooking

Transparent Ravioli. Caviar made from olive oil. These recipes sound like something from a science fiction movie. In fact, such dishes are part of a large movement known as gastronomic cooking.  Referred to as molecular gastronomy, the movement began nearly twenty five years ago in Italy, and has gained prevalence in the United States over…
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