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Out with the Old … Food Pyramid That Is
September 28, 2011
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Le Cordon Bleu
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St. Louis
• 0 Comments
Even in our world of modern technology and advanced medicine, doctors, nutritionists, dieticians and other healthcare professionals are unable to agree on what constitutes healthy eating. Sure, they can all agree that pizza, burgers, soda, and fries for every meal are bad for you. Beyond that, however, there is little agreement on what a “balanced meal” is.
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Vacation Foods to Improve Your Mood
September 27, 2011
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Le Cordon Bleu
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Seattle
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Vacations are supposed to be enjoyable, a time for family and fun. They can also be quite demanding, especially when it comes to what you are eating. Busy schedules can delay normal meal times for hours, and lengthy road trips can mean eating out more than you are used to. And, if you’re on a diet, forget about it.
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Root Vegetables: Out of Sight, But Not Out of Mind
September 26, 2011
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Le Cordon Bleu
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Sacramento
• 0 Comments
Before the days of South American produce filling grocery store shelves in the dead of winter, root vegetables were just about the only produce available in most parts of the country. Whether purchased or grown at home, root vegetables got families through the winter until more delicate produce became available in the spring and summer. Most homes even came complete with root cellars, where root vegetables like onions and potatoes were stored along side canned preserves and pickled vegetables.
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Gastropubs: What the Heck Are They?
September 23, 2011
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Le Cordon Bleu
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Portland
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Although it sounds more like a gastrointestinal condition, gastropubs are nothing to fear. In fact, if you’ve got one in your neighborhood, you should cancel your plans and have dinner there tonight. That’s right, dinner. Gastropubs are restaurants, but not just any restaurant. Part shot and beer pub, part wine bar, and part upscale restaurant, they are an amalgam of all things culinary. Think of them as a combination British pub and French bistro and you start to get the idea of a gastropub.
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How-to-Make-Pickles
September 22, 2011
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Le Cordon Bleu
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Orlando
• 0 Comments
There are few greater food pleasures than pickling your own fresh produce, either from your own garden or a farmer’s market. You can put up your own jars and eat delicious, fresh produce all winter long. You can also save a lot of money, too, especially if you grow the produce yourself.
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Hot or Not: Cooking in Seattle with Peppers
September 21, 2011
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Le Cordon Bleu
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Seattle
• 0 Comments
Cooking with peppers, either hot or mild, is more popular now than it ever has been, and it doesn’t take Le Cordon Bleu training to do it. There are still quite a few home cooks and food enthusiasts, however, who are intimidated by them. They worry that peppers are just too hot to cook with and that they are best left to the professionals.
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Five Knife Skills Every Chef Should Know
September 20, 2011
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Le Cordon Bleu
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San Francisco
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From entry-level cooks to the most successful chefs, the most commonly used skills in the kitchen are knife skills. Every culinary arts education is steeped in proper knife skills. And to progress from the entry-level jobs to a chef requires top notch knife skills.
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Mirepoix: The Key to Delicious Fall Soups
September 19, 2011
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Le Cordon Bleu
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Portland
• 0 Comments
Fall doesn’t have to be a hang-your-head-low moment. Fall means a lot of fun things too: those beautiful leaves, pumpkin patches, football, apple cider, and soups and stews. Cooking in Oregon in the fall is the perfect time for soup. And if you’re planning on some homemade soups and stews this fall, then you need to know about mirepoix. Don’t worry. While the word mirepoix is French, you don’t have to be pursuing an education at a culinary institute to use it in your cooking.
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How to Make Jelly
September 19, 2011
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Le Cordon Bleu
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Minneapolis/St. Paul
• 0 Comments
When it comes to jellies and jams, nothing compares to homemade. Today, however, homemade jellies are all but gone. Store-bought brands just can’t be beat for convenience. But if you long for that sweet Minnesota culinary tradition of grandma’s homemade grape jelly, we’ve put together this quick guide to making your own at home.
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Healthy Food Substitutes the Family Will Never Notice
September 16, 2011
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Le Cordon Bleu
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Orlando
• 0 Comments
Nothing ruins a great family meal faster than that scary little phrase “it’s so healthy.” The children immediately lose their excitement and more than a few eyebrows raise. Perhaps the trick is finding health substitutes that no one will ever suspect or notice at all. Try a few of these substitution suggestions and chances are you will be the only one who will know the difference. Healthy things don’t have to taste horrible, now it’s easy to show the whole family…even though you may want to wait until after dinner to announce your little secret.
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