Month: September 2010

Note: This post must be read while mentally humming the theme song from Rocky. Today I’m treating you to a culinary clash of the cooking liquids. In one corner we have Stock, the heavyweight champion that […]

Before culinary school, my knowledge of parchment paper was limited to junior high history projects that required me to soak paper in coffee to mimic the stuff our nation’s forefathers wrote on. I’m pretty sure […]

Tongs are tools every well-stocked kitchen should have. Much like your chef’s knife, you’ll use tongs so frequently they’ll quickly become an extension of your hand. Think of them as giant tweezers. They’re used to […]

Dredge. Dredging…Sounds a little ominous, but when you see the term ‘dredge’ in a recipe, don’t fear. It simply refers to the process of lightly coating food, usually with flour, breadcrumbs, cornmeal or some other […]