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Culinary Central Archive


  • The Best Warm Beverages for Fall

    September 28, 2012 Emily Murray Scottsdale 0 Comments

    By the time autumn rolls around, the weather has already begun to get chilly and gloomy. Sometimes, it's best to enjoy your free time cuddled up on the couch with a hot beverage to sip on. While many people laugh at the thought of ever been cold in the desert, the fall is chilly and even Arizona culinary schools focus some attention, as the weather turns, to warm and comforting beverages. The following are some beverages that would pair up perfectly with a cool fall day. Continue...

  • The 6 Best Uses for Fresh Apples

    September 28, 2012 Emily Murray San Francisco 0 Comments

    An apple a day may keep the doctor away, but even doctors can't resist the sweet and crunchy deliciousness of the apple for too long. In fact, most doctors would recommend eating apples as part of a balanced diet because they taste good and are good for you. While the apple is most commonly enjoyed in its unmodified form, there are plenty of things you could do with a batch of fresh apples on hand. Not sure where to begin? Continue...

  • 6 Great Uses for Tomato Sauce

    September 28, 2012 Emily Murray St. Louis 0 Comments

    The tomato is commonly mistaken to be a vegetable when it is in fact a fruit. Unlike many fruits, tomatoes are very mild in flavor and don't exhibit any real sweetness or sourness. This makes them a very versatile ingredient that can be used in a wide variety of dishes. In fact, culinary art colleges embrace the tomato in nearly every different style of cooking from Thai to Italian, the tomato is nearly always present. Continue...

  • Planning a Successful Labor Day Menu

    September 28, 2012 Emily Murray Seattle 0 Comments

    When planning your Labor Day menu, there are several things you can include that will help secure your culinary arts success. The following menu ideas will please every culinary enthusiast with both taste and presentation. Labor Day is usually associated with the last hurrah before summer ends and the kids head back to school. This means barbeques and outdoor fun galore. Continue...

  • How to Make Homemade Salad Dressing

    September 27, 2012 Emily Murray Orlando 0 Comments

    They say that you should stop going out to eat if you want to save money. Well, making your own food not only helps you save money, it helps you to develop cooking skills and allows you to make much healthier versions of foods as well. The same goes for salad dressings. Store-bought dressings can contain high amounts of sugars and fats. They can also cost a lot more than what it takes to purchase the ingredients for a homemade dressing. Continue...

  • 6 Great Ideas for at Home Bruschetta

    September 27, 2012 Emily Murray Portland 0 Comments

    Bruschetta is typically eaten as part of a meal at a restaurant or as a party appetizer. The best part about making bruschetta is that it can be made with just about any toppings. When making bruschetta, tedious measuring of ingredients is not necessary. Think of bruschetta as an open-faced sandwich on toast and imagine all of the possibilities. Continue...

  • 5 Healthy Autumn Meals the Whole Family Will Love

    September 27, 2012 Le Cordon Bleu Sacramento 0 Comments

    Fall is a great season because it's a time of change. When the leaves transition from green to a spectrum of other colors, it reminds us of how dynamic our lives are. We reminisce about the good old days and think about all of the good times we've had up until that point. Continue...

  • A Canning Glossary

    September 25, 2012 Emily Murray Chicago 0 Comments

    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. Continue...

  • Ketchup: It’s Not Just for Kids Anymore

    September 25, 2012 Emily Murray Dallas 0 Comments

    Would you like some brine of pickled fish to go with those fries? No, that’s not some not-so-funny Texas culinary school’s idea of a joke. It’s actually ketchup, or at least the ancestor of ketchup. What we call ketchup began as a salty, fermented mixture of spices and pickled fish in China in the 1600s. The name ketchup is a derivation of the Malay word kĕchap. Continue...

  • How to Prepare Homemade Hummus

    September 25, 2012 Emily Murray 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. Continue...

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