• Last updated 11/6/10 by Nicko

Urbani Truffle Thrills   Reviewed by Brook Elliott   Posh: adj. Elegant, fashionable, high falutin; typical of, or intended for, the upper classes.   When it comes to posh foods, it doesn’t take much thought to make a list which fits that definition: Caviar, champagne, fois gras, lobster---and, perhaps the poshest of the posh, truffles---come immediately to mind.   At one time, any of these foods was the sure sign of grace and sophisticated dining. Now they are, alas, so over-used as to be pitiful. Expensive ingredients strewn, willy-nilly, over any... read more

• Last updated 2/16/10 by Nicko

Bandage-Wrapped Cheddar    Fiscalini Cheese Co.Modesto, CaliforniaThe Fiscalini family was making cheese in Switzerland as early as 1705. MateoFiscalini emigrated to the United States in the 1890’s and his son John established Fiscalini Farms in Modesto in 1912.  The current herd managed by the third and fourth generation of Modesto Fiscalinis’ can proudly claim 100% management of the process, which entitles us to the exclusive right to call our gourmet cheeses “Farmstead”. Cheesemaker: Mariano GonzalezAge:   18 Months or 30 MonthsType:  Raw, whole milk, from... read more

• Last updated 2/16/10 by ckoetke

ChefTalk: First off, I greatly enjoyed reading your book. For the person who knows nothing about foie gras, how would you explain it in a nutshell? Michael A. Ginor: To begin with, the interesting thing about foie gras is its illustrious history. There is no other food product that has such a history. Unlike things like truffles, caviar, or lobster, foie gras has been popular as far back as 5000 years ago and has always been a gourmet product. Only a hundred years ago, lobster would wash ashore and was used as fertilizer. Also in America, caviar was given away in bars... read more

• Last updated 4/27/11 by ChefMorey

Describe 'Making Sausage' here SAUSAGE CLASS by Chef Bob refdrbob@gmail.com   Irish Breakfast Sausage French Apple Sausage Rosemary Sage Sausage Italian Sausage Fancy Italian Sausage Fresh Bratwurst Smoked Kielbasa Cheddar Cheese Kielbasa Mild “Mexican” Sausage Hot “Mexican” Sausage Smoked Bratwurst   SECTION I   Getting Down the Basics   a.             meats b.             spices c.              water d.             skins e.              stuffing f.              smoking g.              nitrates h.            ... read more

• Last updated 2/16/10 by bsullivan

Salmon is arguably the most popular fin fish on American menus today. But within the general heading of salmon there are a number of species and subtle variations in appearance, flavor and texture. Salmon available commercially to chefs and restauranteurs in the US, fall into two major groups, Atlantic salmon is typically farm raised, and not always in Atlantic waters. Pacific salmon is mostly caught wild. Atlantic Salmon: Since the late 1980's the popularity and availability of salmon has risen dramatically. This is due in no small part to the production of farm... read more

• Last updated 2/27/10 by Food writer

By Becky Billingsley   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... read more

• Last updated 1/7/12 by Nicko

Cooking Term   Definition:                 read more

• Last updated 2/16/10 by JackBlack

Because I believe that homemade bread offers benefits on many levels, and that it is neither demanding nor difficult to make—that it doesn't have to disrupt the rhythm of your life but can become part of it—I begin without ceremony. For crusty, country-style bread, which is bread in it's original and most basic form, you'll need the following ingredients: bread flour, water, yeast, and salt. As for equipment, a large bowl and wooden spoon are all that are required if, but an upright electric mixer makes the job a little easier. And a few other pieces of equipment that... read more

• Last updated 8/31/11 by GourmetM

Interviewing for a back-of-house position in your kitchen or restaurant is one of the most important job responsibilities you have. Ensuring that your staff can perform their jobs from the beginning, whether you are working beside them or handling other tasks is vital to the health of your business. Keeping food costs down is important at all times, but especially in these economic times. Ask job candidates about their experience in this area. Do they already have tried-and-true methods that will save you money while keeping your quality high? Reducing food costs goes... read more

• Last updated 2/16/10 by Pete

People look for signs of Spring in many places.  To some the return of the Robins signals Spring, for others it's the flowering of Crocuses or Daffodils.  Others get excited by the sight of geese heading back north and I can't deny I get a little tingle when I see these early signs of Spring, but I've lived in the Northern US for too long to get overly excited.  Sure these signs mean Spring is upon us, but I've also lived through too many late Spring snowstorms to get too worked up by these early omens.  Okay, so I'm a little jaded, but I admit, there is one thing that... read more