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Have you ever said something tasted green? What did you mean by that? Did you mean fresh and aromatic or earthy and alkaline? Do all greens taste the same? Can...
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Butter in Ancient Times Butter was so precious to the Norsemen that they were buried with large tubs full of the stuff to take with them into the afterlife....
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Americans get made fun of a fair bit for using the word entrée. In the UK, Australia and New Zealand, the word entrée refers to a starter course or courses,...
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Everybody loves food trucks. They’re easily accessible, they’re fun and, most times, the food they serve is delicious. Question is: as a young restaurateur, does it make more sense to...
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The “mother sauces” were developed during the early 1800s by the bastion of French cuisine, Marie-Antoine Carême, and are a mainstay of French cuisine and cooking in general. Except for...
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More Funk in Food Considering the fact that people have been eating fermented foods since the dawn of civilization, one might say it’s taken some time for the American palate...
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#1 Have a Lot of Guests? Go Buffet! If you’ve got plenty of guests coming to your holiday dinner, say more than 12, a buffet setup might be perfect for...
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Festive, yet refreshingly different, this spiced orange rum cake is easy to make but requires one to two days to sit, to allow the flavors to deepen. Trust me, it’s...
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Whether you’re making chocolate chip, peanut putter blossom, sugar or gingerbread cookies, these five helpful tips will help ensure your cookies have the best texture and flavor. # 1 –...
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You will be mentored by an expert chef and gain real-world experience in an actual kitchen. Professional chefs have never been in such high demand and our job placement is unmatched in the industry.
