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February 04, 2011
Curtis Stone shows how easy it is to use the bright, fresh flavor of mango to perk up salmon fillets.
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February 04, 2011
The Culinary Institute of America demonstrates the simple process of blanching and shocking, used most often for cooking vegetables.
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February 04, 2011
The Culinary Institute of America demonstrates how to accurately check the temperature of a roasting chicken.
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February 04, 2011
Learn how to grill fish by watching Chef David Kamen of The Culinary Institute of America work his magic with a piece of salmon.
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February 04, 2011
Buying Asparagus: Look for firm, bright green stalks with tightly closed tips. Avoid bunches with woody stems or a strong smell.
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February 04, 2011
Jicama is a crisp, refreshing root vegetable that’s often eaten raw with lime and salt in Mexico. With these simple tips from The Culinary Institute of America, you'll have the tools to ...
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February 04, 2011
Make the best pumpkin pie that you’ll ever have with Curtis Stone's no-fail recipe, perfect for anytime of year.
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February 04, 2011
Curtis demonstrates how to cook his version of steak and mash — pepper-crusted filet mignon, celery root puree and baby spinach, all drizzled in a red wine reduction sauce.
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February 04, 2011
Soy sauce can be used in many more ways than with just sushi and rice. From salads and steak to salmon, soy sauce can transform many recipes.
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February 04, 2011
Buying Beets: Skin should be smooth, unbruised, and unwrinkled. Smaller ones will be sweeter; avoid very large beets, as they will have a hard woody core. If greens are still attached, they ...
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February 04, 2011
Java isn’t just for drinking straight: Instant espresso powder adds punch to both sweet and savory recipes.
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February 04, 2011
Make a homemade dry rub for grilling with spices and powders, following these tips from The Culinary Institute of America.
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February 04, 2011
Learn how to de-shell a lobster, starting with the tail and down to the legs, with these tips from The Culinary Institute of America.
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February 04, 2011
Check avocados for ripeness by gently pressing the area around the stem: it should be soft but not mushy. Rough-skinned Hass avocados will go from green to glossy black as they ripen; ...
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February 04, 2011
Curtis shows you how to turn everyday chicken breast into a quick, spicy entree that you can customize with your favorite flavors.
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February 04, 2011
By incorporating his homemade hummus and tzatziki, Curtis creates a fresh and filling chicken wrap that’s full of authentic Mediterranean spices and flavor.
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February 04, 2011
Gail Simmons incorporates fish sauce into three recipes, proving that this Southeast Asian condiment should be a staple in your pantry.
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February 04, 2011
Learn how to sear fish fillets with the help of this easy tutorial from The Culinary Institute of America.
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February 04, 2011
Learn how to grill corn — with or without its husk -- by watching this video from The Culinary Institute of America.
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February 04, 2011
In this episode of the Pantry Project, Gail Simmons has created three recipes that showcase savory anise flavor of fennel seeds: Caramelized Braised Fennel Bulb, Fennel Crusted Roast Chicken with ...
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