The Business of Bartending and Mixology
** Note: These views are representative of the interviewee only, and do not represent those of his employer. ** Generally, when talking about cooking and innovation in the kitchen, we focus on foods. We rarely pay attention to drinks. But we should, because...
Confidence In The Kitchen: How To Make Vegetable Stock
We have discussed it many times before. When we build our dishes on solid, flavourful foundations, they come out more delicious. There is no greater foundation for dishes than a good stock - the flavorful elixirs that carry the essence of the ingredients used to...
6 of our Favorite Kitchen Stores
There are few things more fun than going to a kitchen supply store and getting lost in all of the tools and equipment, and finding fun cooking gadgets that you can add to your kitchen routine. And while you can always head to your nearest department store or local...
Dinner Ideas: Tasty Onion Tart and Hearty Onion Soup
The Mighty Onion You can do a lot with onions. The use of onions is so expansive, they not only serve as a flavouring agent, but also as dishes in which they are the star of the cooking show. And they should be because they are delicious. The ability to transform the...
Leftovers: Are Food Industry Trends Like “Plated” Worth the Cost?
If you look towards the tech industry, you'd think that everyone was using food delivery services like Plated, Blue Apron, Home Chef, Peach Dish, and Hello Fresh. They've been all over the news and written up in almost every major publication around the world. But the...
5 Key Baking Utensils and Why You Need Them
Most cooking can be done with a couple of pieces of simple equipment - a good sauce pan, a skillet, and a couple of decent mixing bowls. Baking, however, is a whole different ballgame. Whether you're making a basic sheet cake or more intricate pastries, baking...
Dinner Ideas: Poached Salmon on Noodles
I like to poach fish. I especially like poached salmon. It is one of the fish that is built perfectly for poaching, meaty but still gentle. It comes out nice and tender and it really is simple to do. Plus, it can be done in one pot and, if I use a classic white wine...
Confidence In The Kitchen: How to Simmer, Poach, and Boil
Thank goodness for thermometers! They make cooking a lot easier. Thermometers, or something like them have been around for a zillion years, but a temperature scale that was refined enough for many uses and generally accepted didn't come around until Mr. Fahrenheit...
Is the Future Full of 3D Printed Food?
Last week, we wrote an article about Foodini - a 3D printer for food - and how it's poised to completely upset the natural order of the kitchen. It's a technology that will not only have major implications for consumer food products, but also commercial and even home...
Pantry Raid: How to Cook Asparagus
Ah asparagus: delicious to eat, but difficult to cook. Well, not really. You just have to know the right techniques for how to cook asparagus that's slightly crunchy on the outside and perfectly soft on the inside. Asparagus makes a perfect side to many dishes and...
