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3 Drinks to Heat Up Any Chilly Day
December 15, 2011
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Le Cordon Bleu
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Miami
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When most people picture the holidays, hot chocolate and warm soup come to mind. While the idea is difficult for many not from the SunshineState to fathom, the holidays come and go each year in many parts of the country with no snow, no frost and no sub-zero temperatures, but that still doesn’t mean there isn’t that crisp winter feeling in the air. During the spring and summer months, the staples of Miami culinary typically revolve around keeping cool, however, when there is a bit of a chill in the air, no matter whether you are in sunny Florida or frosty New York, here are three drinks that will heat up your deepest winter chill.
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Hitting the Slopes – Packing Food for a day at the Mountain
December 15, 2011
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Le Cordon Bleu
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Minneapolis/St. Paul
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Break out the mittens and strap the skis to the roof of the car. Winter and all its magical holiday appeal is here in full force, but in a season packed with tasty, yet not always the healthiest, treats, it’s important to fuel your family for winter fun. There are several easy snacks and meal ideas to take with you this year when you hit the slopes. Often the food offered for sale in the ski lodge smells tempting, but can be quite costly, not to mention more than a little unhealthy.
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Getting-Steamed-Tips-for-Cooking-with-Steam
December 14, 2011
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Le Cordon Bleu
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Dallas
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Steaming is one of the best ways to bring out the natural flavor in foods without adding additional salt and fat. Steaming is a wet cooking technique that uses steam to conduct heat through the food being cooked. It is a gentle form of cooking that keeps foods intact and enables it to retain more of its nutrients than any other type of cooking, making it perfect for delicate foods like vegetables and seafood. Steaming is also ideal for cooking with fresh herbs and spices to keep the flavors distinct and separate.
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Life-without-Wheat-A-Guide-to-Living-Gluten-Free
December 14, 2011
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Le Cordon Bleu
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Las Vegas
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Grains of all varieties are a major source of calories for nearly all people around the world. There are some, however, who are not able to consume wheat grains without severe discomfort and illness. These people suffer from an autoimmune disease called Celiac. In Celiac sufferers, the small intestine is attacked by the immune system when wheat grains are present. It is caused by a reaction to prolamin, a gluten protein found in wheat, rye, barley, and other true cereal grains. Celiac is a genetic disorder and is not the same as having a wheat allergy.
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Top 5 Cookbooks for Wannabe Chefs
December 13, 2011
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Le Cordon Bleu
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Atlanta
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The libraries of most successful chefs overflow with cookbooks. Hundreds, if not thousands, of books define everything from basic technique to intricacies of Szechuan cuisine and everything in between. Despite their years of schooling and on the job experience, these chefs know that cookbooks are an indispensable part of their continued education.
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Don’t Get Hot Under the Collar: A Guide to Freezing Foods
December 13, 2011
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Le Cordon Bleu
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Chicago
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Thanks to the local/organic food movements and busy lifestyles, food preservation is becoming more and more popular. One popular technique is freezing. Whether it’s freezing seasonal vegetables to last into the winter or freezing home-cooked meals for easy weeknight preparation, freezing is an easy alternative to fast and heavily processed foods. Many people in the Northern hemisphere use freezing as a way to preserve their summer foods well into the winter. And the best part is that you do not have to attend a Le Cordon Bleu program to learn how to do it.
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10 Yuletide Gifts for the Culinary Student in Your Life
December 12, 2011
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Le Cordon Bleu
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San Francisco
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If someone special in your life doesn’t ask for PS3 games or designer clothes, then there’s a good chance they are culinary college students. Take a look at this holiday gift-buying guide for the culinary student in your life.
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Christmas Dinner: On the Eve or on the Day?
December 12, 2011
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Le Cordon Bleu
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Scottsdale
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One of the biggest debates over Christmas dinner each year isn’t what should be served or even whether it should be at her mother’s house or yours, but whether it should be on Christmas Eve or Christmas day. Everyone and every culture have a different idea of when the Christmas feast should occur.
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Christmas Breakfast Good Enough to be Under the Tree
December 9, 2011
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Le Cordon Bleu
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Portland
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If Christmas at your house is as hectic and busy as Christmas at most houses, then Christmas breakfast may not be high on the list of priorities for the morning. Between opening presents, cleaning up the discarded wrappings, and getting ready to go to grandma’s house, there just isn’t a lot of time left for a fun, delicious holiday breakfast. Or is there?
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The History of Christmas Pudding
December 9, 2011
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Le Cordon Bleu
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Sacramento
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It may have it roots in way to preserve excess meats for consumption during the winter, but the traditional English Christmas pudding has long since surpassed its utilitarian roots for its role as the festive end to an English Christmas dinner. Look for a cooking school in California that will teach the techniques to make this ancient but delicious Christmas treat.
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