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Tools For Your Gourmet Kitchen
Chop, chop, chop! No kitchen is complete without a set of cutlery. When it comes to cutlery for your kitchen, you have lots of choices. But the most important thing to have is a Chef's knife....
Buying a Barbeque Grill
Before shopping, give some thought to the type of grill that will best suit your lifestyle, eating habits, and convenience. This article offers guidelines for consideration to those who are planning to buy an outdoor cooking grill....
Is it a Grill, a Broiler or a Salamander?
Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type....
Change Your Diet, and Eat the Mediterranean Way
Mediterranean food diets are increasing in popularity because they are not based on popularized fads but rather a model which comes from literally thousands of years of use. Discover the principals behind the Mediterranean diet and apply them for a better tasting, and better for you, diet....
The Gentle Art of Poaching
Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point...
Burger King: Eat Like a Pig
If you think you know how many calories are in some of the fast foods you eat, you might be in for a shock....
Boiling - The Test of a Good Cook
The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears....
Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently....
The Habanero chile
A friend of mine once told me there is more to the culinary life than chile peppers. He might be right, but he keeps telling me this over my diner table, so go figure....
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why.
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