Topics :: cooking classes
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By Matthew Wexler | Thursday Feb 28, 2013
Molecule-R offers the adventurous home cook an opportunity to experiment with his or her selection of molecular gastronomy kits that will have one bubbling, extracting and emulsifying in no time.
By Richard Frisbie | Friday Oct 26, 2012
Charlevoix, Canada, a picturesque landscape on the shores of the St. Lawrence River, is destined to become the next "hot" foodie destination. Located east of Quebec City, Charlevoix is in a 350 million year old meteorite crater.
By Matthew Wexler | Wednesday Aug 22, 2012
Those in the know are keenly aware that Laurent Gras, the former chef of Chicago’s L20, where Gras earned an unprecedented three Michelin stars in 2010, is a master of French technique and modern interpretation.
Friday Nov 4, 2011
When you talk to chefs about the ingredients they use, one of the first things they say is to cook within the season. The harvest season features delicious pumpkins and varieties of squash, and who better to learn from than a produce expert.
Thursday Nov 3, 2011
For anyone who loves Hollywood memorabilia, is an entertainment junkie, and loves to eat and cook - they will treasure Frank DeCaro’s "The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen."
Sunday Oct 23, 2011
With the coming of fall our thoughts turn to pumpkins. Those lush, orange objects are more than just Jack O’ Lanterns for Halloween. One pumpkin can create several meals making it not only a multipurpose ingredient but cost-efficient.
Thursday Oct 13, 2011
In his new book "Moorish Fusion Cuisine: Conquering the New World," (Emerald Book Company; October 2011; $38.00/hardcover; ISBN: 978-1-934572-98-6), acclaimed chef Zouhair Zairi (Chef ZZ) explores the traditional recipes and flavors of his Moorish family.
Sunday Oct 2, 2011
With striped bass in season, Sea Crest Beach Hotel’s Executive Chef Daniel Kenney takes advantage of serving the freshest fish available. His "Line Caught Old Silver Beach Striped Bass with Heirloom Tomato Sofrito" recipe of the month showcases this fish.
By J.M. HIRSCH | Friday Sep 30, 2011
If you did spend $16 on a muffin, what would it look like? How would it taste? Is it even possible?
Wednesday Sep 28, 2011
Known as the signature grape of Chile, Carmenere has had a fascinating history in this viticulturally diverse country. Rich flavors of ripe fruits and spice balance smooth and well-rounded tannins; Carmenere pairs with red meats and complex spicy dishes.
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