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Food Ideas for a Breast Cancer Benifit on Cinco De Mayo

started by KHEFFNER in Food & Cooking Questions and Discussion last post by HomeMadeCook Yesterday at 9:34 pm | 7 replies | 108 views

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Ostrich Eggs: Whaddaya know about 'em

started by Schmoozer in Food & Cooking Questions and Discussion last post by HomeMadeCook Yesterday at 9:02 pm | 10 replies | 87 views

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My sense of smell is gone!

started by French Fries in The Late Night Cafe (non-food/cooking... last post by Pete Yesterday at 8:56 pm | 30 replies | 3136 views

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What got you into cooking/being a chef ?

started by Coulis-o in Food & Cooking Questions and Discussion last post by Coulis-o Yesterday at 8:41 pm | 0 replies | 13 views

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Death Row Meal

started by Quinn01 in Food & Cooking Questions and Discussion last post by teamfat Yesterday at 8:30 pm | 38 replies | 1195 views

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New member

started by blueberry in Welcome Forum last post by Coulis-o Yesterday at 8:13 pm | 2 replies | 70 views

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Try this pizza topping

started by Koukouvagia in Food & Cooking Questions and Discussion last post by teamfat Yesterday at 8:10 pm | 18 replies | 185 views

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Pesto

started by Coulis-o in Recipes last post by Coulis-o Yesterday at 7:42 pm | 0 replies | 17 views

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Need opinions on George Brown Chef School - Toronto

started by dxs in Culinary Schools \ Culinary Students last post by Corey Gatto Yesterday at 7:35 pm | 4 replies | 852 views

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Reviews from other food lovers

Zojirushi NP-KAC 10

Posted by Jim

Review: Zojirushi Rice Cooker – NP-KAC10 By Jim Berman Apparently, I know nothing about cooking rice. I have been making pilaf, risotto, fried rice and various incarnations of rice blends going back to my first turn in the kitchen. And, up until about three weeks ago, I was erroneously under... continue reading ›

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A Guide To Substitutions For Herbs And Spices

Written By Chef Peter Martin As foodies, we are very lucky that we live in today's world. Never in the history of mankind have we had access to so many foods and cuisines. It's not uncommon to eat Chinese food one night, Italian the next, and Mexican the following night. ... [full article]

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last edited by Nicko

Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant

Mar 4, 2010 at 2:21 pm

Kaiseki is a visually arresting tour of Kyoto’s ultra-refined cuisine, by a well-known exponent of the art. Chef Murata has made a mission of bringing kaiseki to audiences outside Kyoto: a Tokyo branch restaurant, regular appearances on NHK television, numerous books (none translated, unfortunately), and now this beautiful cookbook.Read the full cookbook review here...*These cookbooks reviews are brought to you by ChefTalk.com.

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How To Create Better Food Photographs Part 2

Mar 4, 2010 at 3:28 pm

Last time I talked a bit about getting to know your camera. Here's the link www.cheftalk.com/wiki/how-to-create-better-food-photographs if you haven't read it yet. The next step is to understand the basics and explore a few techniques.Read the full article here...*These articles are brought to you each month from ChefTalk.com.

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Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Mar 4, 2010 at 2:19 pm

I have to admit that until he was a competitor on The Next Iron Chef contest, I had never heard of Michael Symon. And, frankly, I was surprised when he won. Think about it. Here’s this guy with an infectious (some would say irritating) laugh who didn’t seem to fit in. His dishes seemed simplistic; lacking in sophistication and chefiness. Not Iron Chef quality at all, if you get what I mean. The few times he’s appeared as an Iron Chef just reinforced that view. His dishes always seemed more like what I’d make at home then what I’d expect to find served in an upscale restaurant.Read the full cookbook review here...*These...

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Subtle Smoking Smoking Gun Provides Quick And Easy Flavor Enhancement

Mar 4, 2010 at 3:25 pm

When Chef Mike Gadson is catering a small private function or cooking at home for friends and family, one of his favorite tools for adding a smoked flavor to many dishes is a smoking gun. Recently Gadson, who is the executive chef at Springmaid Beach Resort & Conference Center in Myrtle Beach, S.C., used his PolyScience Smoking Gun to smoke an airline cut of chicken breast. However, meats are not the only smokable items in the pantry. Vegetables and even some fruits are ripe for the flavor infusion: Executive Chef Steven Musolf of High Hammock Maverick Seaside Kitchen in Pawleys Island, S.C., uses a gun to smoke honey.Read the full article here...*These articles are brought to you...

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500 Casseroles: The Only Casserole Compendium You'll Ever Need

Mar 4, 2010 at 2:20 pm

500 Casseroles is a small, 6 inch square book, that promises to regale you with 500 recipes for the hearty home cooked goodness we call the casserole. It almost accomplishes this lofty goal. The sub title of this cookbook is “the only casserole compendium you’ll ever need”, somehow, I doubt that. Depending on your cooking prowess, you might be able to “put up” with the badly written or edited recipes long enough to appreciate all the lovely photography this book has to offer. Read the full cookbook review here...*These cookbooks reviews are brought to you by ChefTalk.com.

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Unforgettable Desserts

Mar 4, 2010 at 2:20 pm

I must admit that whenever I eat a particularly good meal, I have a burning desire for an equally stunning dessert. Dessert is like the closing on a long letter, the perfect ending that makes you feel warm and fuzzy. Dessert can take many forms – from cakes and pies to fresh fruit and cheese – as long as it is satisfying and a little sweet, the end of a savory meal. And it doesn’t hurt if it is also beautiful to look upon, as this heightens the anticipation as the perfect serving is dished out.Read the full cookbook review here...*These cookbooks reviews are brought to you by ChefTalk.com.

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Recent ChefTalk.com Activity

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Reviews from other food lovers

Zojirushi NP-KAC 10

Cooking Equipment & Cookbooks

Popular Cooking Equipment and Cookbooks

Browse All Products

Featured Articles

A Guide To Substitutions For Herbs And Spices

Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant

How To Create Better Food Photographs Part 2

Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Subtle Smoking Smoking Gun Provides Quick And Easy Flavor Enhancement

500 Casseroles: The Only Casserole Compendium You'll Ever Need

Unforgettable Desserts

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