The World's Best Pickles
I knew they were the world’s best pickles the moment I tasted one. That first taste took place around 1950, and I’ve tasted a lot of pickles since, am a pickle hound in fact, but I’ve never come across anything else as good. They came to us by way of my Uncle Ronald Smith, who... More...
Create A Romantic Evening At Home
You've decided to invite someone you're dating to your home for a romantic evening and you want everything to go well. Here are a few tips to help you achieve that result. There are a number of factors you need to consider when planning your romantic evening: 1. Your... More...
Surviving the Heat of the Kitchen
(ARA) - You’ve seen aspiring singing idols, survivors in the wilderness and gold-medal athletes. Now meet the Best Teen Chef in America Patricia Homma, who sautéed, roasted and whisked her way to the top award in a national high school Culinary Arts scholarship competition sponsored... More...
Must Haves for Any At-Home Chef
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes.... More...
Easy summer salads, lighter foods for a brighter summer
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare. After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the... More...
Old-Fashioned Tomatoes
Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. The original sin of a recalcitrant vegetable was of course lessened by heat, but the conscientious nineteenth-century cook continued to boil it long after it had... More...
Tips for Eating Healthy This Winter
(ARA) - It’s easy to eat right during the summer months with an abundance of fresh produce available from a wide variety of sources. But as winter rolls around, those juicy ears of corn are just a memory. That doesn’t mean, however, that you drop your healthy eating habits with the dropping... More...
Preparing Lobster Tails
Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests,... More...
Tips to Buying Food Online
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can find it online. You can choose from... More...
Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic Descriptions of the Salmon Species by Garry Gamber Did you know that there are five species of... More...
Are You Professional Chef Material?
by Tom Ehrhardt © 2006, All Rights Reserved We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. In no time, they've whipped up three or four dishes that look so appetizing you can almost smell... More...
What Do I Have To Do To Become A Good Chef
Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods. Many times, you will have to do all of this while also having to ordering foods for hungry... More...
Pro Cooking Tips: Sautéing - The Quick Way To A Delicious Meal
If you've ever watched a professional chef or cooking school instructor in action, you've certainly seen him or her flipping small bits of food in a skillet. What they are likely doing is sautéing. While you don't need to master the "flip" in order to sauté, you do need some... More...
The Difference Between Making a Meal and Creating A Meal: Lodge Cookware
When it comes to cast iron cookware, one name stands out above the rest- Lodge. Designed by Joseph Lodge over a century ago, Lodge cookware remains in as high demand today, as they were then. Revered for its incredible durability, this cookware set has been passed from generation to... More...
Pro Cooking Tips: Braising Meats for Tenderness and Flavor
by Tom Ehrhardt © 2006, All Rights Reserved Remember visiting grandma's house and walking into a kitchen overflowing with the most luscious smells you've ever encountered? There was always a large pot on the stovetop simmering away. And when that pot was opened at dinnertime, you... More...