or Connect
ChefTalk.com › Articles
738 article submissions by the ChefTalk.com community.

Der Kuchen

It's 8:15 on a chilly November morning and I'm standing in a large empty kitchen stirring flour, yeast, and water in a small bowl and feeling a little stressed. I'm also thinking of my mother. She, of course, is not the reason I am feeling stressed; it's because of the busy day ahead of me. Though my mother has been gone for many years and the thought of her still comforts me. The recipe that I'm making—kuchen, or German coffee cake—is hers, and this is the reason I think of her at this moment.   Whenever I make this recipe I also cannot help but think of... read more

Roast Rack Of Lamb

Historically, feasting on lamb was a traditional means of ushering in the spring season.  The natural breeding cycle of sheep produces lamb in the months of March and April; hence the term spring lamb.  This however, is an informal definition.A lamb is a sheep less than one year old.  A baby lamb is six to eight weeks old while a spring lamb is three to five months of age.  After a year it is referred to as a yearling and once it reaches its second birthday it becomes mutton.  As the sheep ages its meat will become darker colored, develop a stronger, gamier taste, and be... read more

ChefTalk Monthly Cooking Challenges

2016 - ChefTalk.com Cooking Challenges                                                                2015 - ChefTalk.com Cooking Challenges                                                         2014 - ChefTalk.com Cooking Challenges                                                     2013 - ChefTalk.com Cooking Challenges   Starting back in April 2013 the ChefTalk.com community began picking monthly food items to cook. Everyone who participates in the challenge elects someone who... read more

The 5 Facets of a Good Restaurant

        The 5 Facets of A Good Restaurant Jim Berman   A good restaurant is not just about the food. It is about the experience. The experience is about service, the surroundings, the food and a bit of the colorful panache that gets served with each dish. And a bit about the way a titillating dining experience makes you feel after you leave.   1. Do I want to go in there? The cut-out, strip-malled, fake stucco and neon green trim is no more inviting than going to the proctologist with your girlfriend. The McRestaurant landscape is plum-full of... read more

Myths About Olive Oil

All extra-virgin olive oils are basically the same. Just because the bottle reads "extra virgin" does not mean that the oil is made from quality olives, or that the olives used weren't bruised, oxidized, olive fly-infested, or overripe. In fact, it is possible for an olive oil to be made from low quality olives but still achieve the "extra virgin" requirements through chemical processing. However, these oils will always be found out by their oily, fatty, bruised apple-like taste and their processed aroma. Every single one of Lucini's olives is hand-picked and pressed... read more

What Is Sauerkraut

So you know how it tastes, but do you know anything else about Sauerkraut? What is Sauerkraut?Sauerkraut is cabbage that has been fermented in salt. Where did the word Sauerkraut come from? The word Sauerkraut means “sour cabbage” in German. Who invented Sauerkraut?Credit the Chinese for the creation of Sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Workers building the Great Wall of China were among the first to enjoy it. Around the end of the 16th century, salt was used in place of wine in the fermentation... read more

Cooking With Urbani Truffles

by: Jim Berman I asked a group of young cooks what they knew about truffles. Of course I got the predictable "chocolate" and "expensive" and "good!" I also, surprisingly got "don't they use pigs to find them?" and "it's like a mushroom." So, given the opportunity to bring some Urbani truffles into the kitchen, I was enthused about the opportunity to do so. Urbani does not deal with the chocolate lovelies that fetch way too much money around Valentine's Day. No, no, the colorful heritage of the Urbani Family brings the subterranean delicacy from the soils of Italy to our... read more

On the Road with Dega Catering and the Dave Matthews Band

  When the kitchen is always in motion, how do you feed one of the biggest bands in the world? Dega Catering is the long-running food crew charged with fueling the Dave Matthews Band as the group snakes its way across the country during their nearly annual summer concert tours. Feeding the band members, riggers, drivers, stagehands, sound technicians and guests with restaurant quality food can be daunting. Executing the food that is befitting the demands of a rigorous tour schedule is a feat all its own. Fold in the desire to minimize a negative environmental impact,... read more

Food On Film The Big Night And Dinner Rush

Restaurants and chefs are hot topics these days. Open any newspaper or magazine (including this one) and you’re bound to see some sort of restaurant news. Chefs are treated as celebrities and restaurants as nightclubs; i.e. adult playgrounds. I’ve read that some food writers describe America’s obsession with food as “the new sex”…personally, I’m not buying that one. At any rate, movies are no different, these too often portray—and glamorize—food and the foodservice industry. This is nothing new, of course, big screen “food movies” have been popular for years— Babette’s... read more

How To Make Spring Rolls

by: Chef Jim Berman Springtime is sensational for reinvention. All around us there are new vegetables poking up there first little leaves of the season. The gift wrapping is an early morning shower, shrouding the plantings in a damp haze. There are wonderful fruits hitting the market from closer rather than further away. Different specimens of ingredients are afoot. With invention comes innovation. And improvisation. So, with so many delicious components for our meals, it is meaningful to play with your food rather than simply prepare it. Look at those lime-green... read more

ChefTalk.com › Articles