Foods & Drinks
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Mastering the Tricks of the Trade
By Michael Sheridan · 19 years ago
Every now and then, nightly in some cases, something will happen to test a cook’s mettle. Good ones will rise to the occasion, mediocrity will sink others without trace. There are a few tricks that ...
French Cuisine
By Doris Rush · 19 years ago
Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food.
The cuisine of France is remarkably varied with a great many regional differences based on ...
Healthy Chicken Recipes
By Max Bellamy · 19 years ago
People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same ...
Champagne
By Damian Sofsian · 19 years ago
Champagne is a celebratory drink used to toast newlyweds or commemorate milestones. It can be an aperitif, it can be served during a meal, or it can be served with dessert. Vintage Champagne, the product ...
How to Prepare Noni Fruit
By Steve Valentino · 19 years ago
Noni fruit must be harvested when ripe. Ripe noni fruit contains polysaccharides, fatty acids, and protein compounds responsible for the food’s positive effects. Make sure your supplier uses only ripe noni fruit. If you don’t ...
History of the Noni Fruit
By Steve Valentino · 19 years ago
Traditional cultures have long used the fruit, bark, leaves, and roots of noni fruit. They have used it as food, medicine, and dye. The noni tree is native to Southeast Asia, but also grows in ...
Cast Iron Cookware
By Peter Emerson · 19 years ago
Popular with chefs and culinary experts across the globe, cast-iron cookware is a very useful tool to cook delicious food. This durable cookware is slow to heat, but once it reaches the required temperature it ...
Filet Mignon Steak
By Max Bellamy · 19 years ago
The word ‘filet mignon’ means small boneless piece (in French ‘mignon’ means small and ‘filet’ means a boneless piece). It is considered to be a premium cut of beef, taken from the small end of ...
Private Label Drinking Water and Weddings - Pure Water for Special Occasions
By Jon M. Stout · 19 years ago
For most people, the wedding is a very important event in their lives. The joining of two people and the creation of a new family is one of the most meaningful occasions in a person’s ...
Local or Organic? A False Choice
By Samuel Fromartz · 19 years ago
A couple of years ago, I visited an organic vegetable farm in southeast Minnesota, not far from the Mississippi River. Nestled in a valley that sloped down from rolling pasture and cropland sat Featherstone Fruits ...
Beware of Noni Fruit Scams
By Steve Valentino · 19 years ago
Multi-level marketing companies came under a lot of fire in the 1990’s and early 2000’s for allowing its distributors to claim cure-all properties for noni. Governmental organizations such as the Food and Drug Administration in ...
Cookie Decorating Book – Learn the art of decorating
By Isabella Rodrigues · 19 years ago
Cookies are delicious to eat and can be eaten any time of the day. Why not try making delicious cookies all by yourself. Today there are different types of cookie decorating book that can help ...
But What Do I Do With The Whites?
By Michael Sheridan · 19 years ago
It’s not at all unusual for cake and dessert recipes to call for egg yolks. Any kind of custard is a liaison of several yolks, sugar and milk. Which leaves the whites.
What are we ...
Bicarbonate of Soda: The Magic Ingredient?
By Michael Sheridan · 19 years ago
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new.
It’s a chef’s trick that ...
Microwaves and Metal. What's the Problem?
By Michael Sheridan · 19 years ago
Metal, we are told, should never be used in a microwave. Yet that is exactly what the oven is made from, right down to the reflective mesh in the window.
So what's the big deal? ...
Why Do We Need To Marinade?
By Michael Sheridan · 19 years ago
Marinades are used either to add flavor to food or to tenderize it. Usually we are trying to do both, which raises a central question:
Why is much of our meat so tough?
It’s an ...
Cake Decorating Book - Make your cake look more delicious
By Isabella Rodrigues · 19 years ago
Everyone loves to eat cake, which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up to the maximum level. Now with the help of cake decorating ...
Is Your Cookware Poisoning You?
By Michael Sheridan · 19 years ago
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill birds such as canaries. So just how dangerous are they to humans?
Several studies have been conducted into health ...
Private Chef
By Andrew Horan · 19 years ago
It is a special day. You want to make sure everything is perfect for the romantic meal you are planning tonight. You make one phone call and then, reassured, go back to work. When you ...
Eating for Energy: Tips for Managing Your Mood with Food
By Susie Cortright · 19 years ago
Here's a meal-by-meal guide to eating for energy and managing your mood with food.
Breakfast
Eating a good breakfast boosts your concentration and revs your energy, particularly in the morning when you may need it ...