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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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Love the holidays but dreading all the chaos, cleanup, chopping and shopping? Well, with a little planning and a the right supplies, you can make holiday cooking this season relatively...
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I’m going to go out on a limb and say stuffing is the quintessential Thanksgiving dish. Some people are going to take issue with this; after all, we do call...
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Want a beautiful, delicious autumnal desert everyone will love? This apple and cranberry crisp is at once simple to make and noteworthy in its tart sweetness which is perfectly balanced...
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Love butternut squash soup but find it could use a little more pizazz for the holidays? Topped with sour cider cream, this soup has plenty of contrast going on to...
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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.
