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Culinary Central

Boston

  • A Quick Look at Charcuterie

    June 19, 2012 Le Cordon Bleu Boston 0 Comments

    You may have never heard of the word charcuterie before, but unless you’re a lifelong vegetarian, you’ve definitely tasted it. If you’re already a student at our Boston cooking school, then you’ve probably even made it. So what is it? Continue...

  • Five Seasonal Fruit Salads for Summer

    June 8, 2012 Le Cordon Bleu Boston 0 Comments

    Summertime is always a perfect time for grilling and barbecuing, but the best part of summer is all of the fresh, local produce available, especially the fruit. Even in Boston and the Northeast, summer brings a wealth of delicious seasonal fruits that have been a Massachusetts culinary tradition since before the Mayflower arrived in 1620. Continue...

  • North End: Boston’s Own Little Italy

    May 16, 2012 Le Cordon Bleu Boston 0 Comments

    Immigrants have been coming to Boston’s North End since Puritan settlers founded the city in 1630. As early as 1890 the neighborhood known as North End was being referred to as Little Italy. And by 1930, the population of this tiny one-square mile neighborhood was almost 100% Italian and Italian-American. Continue...

  • Ten Food Gifts for Mother’s Day

    May 1, 2012 Le Cordon Bleu Boston 0 Comments

    That’s right. Mother’s Day is here again. You didn’t forget did you? If you did, or even if you didn’t (there’s always time to change your mind), we’ve put together this list of ten food-related gifts that’ll be sure to put a smile on mom’s face. Continue...

  • A Food Cleanse for Those Who Love to Eat

    April 19, 2012 Le Cordon Bleu Boston 0 Comments

    To read most cleansing diets, you would think that the authors have something against food. The Master Cleanse Diet has participants living off of a water, maple syrup, lemon juice, and cayenne pepper mixture. The Beauty Detox Solution consists of little more than green smoothies and hot water. Of course, these severe restrictions are the point of such diets, but as any Boston cooking schools grad can tell you, that is no way to eat. Continue...

  • Hot and Crisp: The Art of the Sandwich Press

    April 12, 2012 Le Cordon Bleu Boston 0 Comments

    Cold cuts are for kids. That’s right. Keep your bologna and pimento loaf. Hot sandwiches are where it’s at – not just any hot sandwich, however, but a grilled sandwich or panini. This isn’t to say that quality cold cuts like mortadella, pastrami, corned beef, and capicola can’t be part of a delicious Panini, because they can, and should be. Continue...

  • How to Properly Sharpen a Kitchen Knife

    March 23, 2012 Le Cordon Bleu Boston 0 Comments

    Massachusetts culinary professionals know that a sharp knife is a safe knife. That’s because a sharp knife requires significantly less pressure to be applied for it to do its job. Dull knives require more,making them more likely to slip and cause injury. Your dull knife might not being doing such a good job on those tomatoes, but you’d be surprised how easy it can slip and slice your finger. Continue...

  • Your Guide to Eating Green for St. Patrick’s Day

    March 1, 2012 Le Cordon Bleu Boston 0 Comments

    St. Patrick’s Day originally started out as a solemn religious holiday, but has since morphed into a raucous celebration of all things Irish. Most major cities, especially Boston, have St. Patrick’s Day parades where revelers don their oversized green sunglasses, green beads, and “Kiss Me I’m Irish” t-shirts, whether they are Irish or not. Continue...

  • How to Make Homemade Mayo

    February 16, 2012 Le Cordon Bleu Boston 0 Comments

    Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too. Continue...

  • How to Fry an Egg

    February 9, 2012 Le Cordon Bleu Boston 0 Comments

    Breakfast is the most important meal of the day and there is no better addition to a complete breakfast than eggs. High in protein, eggs can not only give you the energy you need to get through the day but they are also good for muscle development, brain function and vision. At around 15 cents apiece and only 70 calories can you afford not to include eggs in your diet? While a cooking school in Boston can teach you hundreds of ways to use eggs, in all aspects of the culinary arts from baking desserts to preparing entrees, one of the best techniques for you to practice is making a simple fried egg. Fried eggs are just as good on sandwiches for lunch as they are with toast and bacon first thing in the morning so this one preparation can be used in many different ways, here are the basics on how to fry an egg. Continue...

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