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A Canning Glossary
September 25, 2012
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Emily Murray
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Chicago
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One of the hottest food trends of the last decade is a return to canning and other methods of food preservation. Your grandparents probably helped their parents “put up” everything from strawberries and peaches to pickled beans and preserves. Today, however, you’re probably more likely to see a culinary school graduate preserving food than the older members of your family.
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How to Prepare Homemade Hummus
September 25, 2012
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Emily Murray
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Minneapolis/St. Paul
• 0 Comments
Hummus is a popular Middle Eastern dish that consists of chickpeas or garbanzo beans crushed into a tasty mash. The food is often used as a dip for pita bread, chips, or even vegetables. Popular in the health-food world and in many a cooking class, hummus is known to be extremely high in nutritional value.
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A Guide to Olive Oil
September 21, 2012
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Emily Murray
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Boston
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With all of the back and forth from health and nutrition “experts” regarding fats and oils, it’s difficult to know what is good for you and what is bad for you. One area of agreement, however, are the benefits of quality monounsaturated fats found in fish and olive oils. Olive oil is high in anti-oxidants and omega-3 fatty acids that can provide a number of health benefits including:
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Preparing Your Kitchen and Pantry for a Natural Disaster
September 21, 2012
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Emily Murray
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Le Cordon Bleu
• 0 Comments
If disaster strikes are you prepared? Could you feed yourself and your family for several days in the event of a hurricane, tornado, earthquake, or other natural disaster? Your emergency food plan is every bit as important as your other emergency preparations, especially for those of you who live in places more prone to disaster like coastlines, flood plains, tornado alley, quake zones, etc.
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How to Cook Corn on the Cob
September 20, 2012
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Emily Murray
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Austin
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Sorry tomato lovers, but there may be no better taste of summer than fresh, sweet corn on the cob. And right now, North America is in the middle of sweet corn season, which usually reaches its peak between mid-July and mid-September. Graduates of Austin culinary schools are scouring their local farm stands for the best sweet corn they can find.
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How to Chop an Avocado
September 20, 2012
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Emily Murray
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Atlanta
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The end of summer is approaching fast. Chances are that you are making preparations for one more big summer get together over the Labor Day holiday weekend with your friends from culinary school in Atlanta. If so, you’ve probably got your plans and ingredients for your favorite recipes. Maybe mom’s potato salad? Or grandma’s five-layer pudding? But then again, maybe you don’t, and you’re still looking for something tasty to bring to the picnic.
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7 Things to Grill on Labor Day That Aren’t Beef
September 19, 2012
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Emily Murray
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Las Vegas
• 0 Comments
Hamburgers. Hot Dogs. Steaks. What is better than a hot, juicy serving of beef straight from the grill, especially on big picnic days like Labor Day. But if you don’t like beef, are a vegetarian, or simply want to cook something different this year, you may be looking for other ideas. We’ve put together a list of seven foods to grill this Labor Day that aren’t beef.
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Tips for better Burgers | Take Your Burger from Boring to Best
September 19, 2012
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Emily Murray
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Los Angeles
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As residents of Southern California, we don’t have to worry about the end of grilling season. As long as it’s not one of those 3 or 4 days a year that it actually rains here, grilling is a year-round activity. But for some reason, it always seems more important on those big three summer holidays, Memorial Day, Independence Day, and Labor Day.
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The Many Advantages of Adding More Berries to Your Diet
September 17, 2012
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Le Cordon Bleu
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St. Louis
• 0 Comments
Sweet and tangy, juicy and crisp, berries are the perfect health snack for all those occasions where you just need something to munch on. These natural wonders are nature's perfect food, combining sugars and energy with vitamins and minerals. Berries are also full of juice, making them a great survival food in the case you are dehydrated and need to be revitalized. They are also used frequently as part of healthy recipes taught at many Missouri culinary schools. There really is no reason not to incorporate berries into a daily diet, so here are a few reasons why you should start right now.
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Pie - It's Not Just for Dessert
September 14, 2012
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Le Cordon Bleu
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Seattle
• 0 Comments
When most of us think about pie, we envision Grandma with her mitts and apron on pulling a bubbly peach cobbler from the oven. Sweet, flaky, warm and luscious, most pies are of the dessert variety and serve their purpose very well. Pies are loved from the East to the West and from the North to the South, and some people eat them all day long. That's right, pies make for hearty meals as well as post-meal snacks, so you can even have some pie after you finish your pie if you choose to. If you are a lover of the golden-brown, warm and gooey stuff, you will be happy to know that you can eat it for breakfast, lunch, and dinner.
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