Articles from cheftalk.com

  1. A Rich Soybean History

    Soybeans are one of the world's most important crops. Soy, like wheat and corn, plays a substantial role in feeding large numbers of people throughout the world.
    Soybeans have been part of the Chinese diet for at least 5,000 years. Indeed, many Asian countries have been consuming a wide range of soy products for centuries, and it is often to the soy-rich diets of these cultures that scientists now attribute their populations' heart health and longevity. Because many soy products originated...
  2. And The Winners Are

    Winners will be contacted via email so you can collect your prize.
    Please take a moment to visit the companies that made the competition possible:

    1-st line coffee equipment
    Espresso and Cappuccino Specialists

     
    New West KnifeWorks
    For those of us who love fine food, cooking is an art, and a quality knife is the artist's brush. At New West Knifeworks, we make our chef knives like we cook; we use the finest quality ingredients and prepare them with the patient hands of an artist. Our chef...
  3. Breville Je98xl Juice Fountain Plus

    Breville Je98xl Juice Fountain Plus Juicer Reviewed By Peter Martin
    Donated by www.everythingkitchens.com

    I recently had the opportunity to try out the new Juice Fountain Plus juicer from Breville.  I had been contemplating adding a juicer to my kitchen for awhile now as part of my plan to start leading a healthier lifestyle.  While the healthier lifestyle hasn’t really come to fruition-and who can blame me, with the holidays coming up-I have had a lot of fun experimenting with my new...
  4. Breville Je98xl Juice Fountain Plus 850 Watt Juicing Machine

    Reviewed by: Chef Peter Martin

    Juice Fountain Plus

    Manufactured by Breville

    Donated by www.everythingkitchens.com

    Retails for $139.99

    I recently had the opportunity to try out the new Juice Fountain Plus juicer from Breville.  I had been contemplating adding a juicer to my kitchen for awhile now as part of my plan to start leading a healthier lifestyle.  While the healthier lifestyle hasn’t really come to fruition-and who can blame me, with the holidays coming up-I have had a lot of fun...
  5. Cheese Storage Tips For Foodservice Professionals

    It is a common misconception – even among top chefs and foodservice professionals – that all cheese is alike and can be treated as such.  The truth is every cheese is unique, and how you handle and store it greatly affects its overall flavor and quality.
    The Wisconsin Milk Marketing Board and Wisconsin cheesemakers developed guidelines and recommendations for the proper storage of different cheese varieties. These simple rules for cheese storage and handling will help maximize the shelf life...
  6. Cheftalk Foodie Food Eyes Photo Competition

    ChefTalk invites chefs, cooks, bakers, culinary students, home cooks, and all food lovers to participate in the first annual digital photography contest, Foodies’ Food Eyes. The competition, open to all interested in the creation of food, challenges you to use your perspective to capture your impression on the world of cooking and food. The winners in each of the two categories (Manipulated and non-manipulated) win prizes and have their photo featured in the ChefTalk newsletter as well as...
  7. Enjoying Homemade Ice Cream Without The Risk Of Salmonella Infection

     Every year homemade ice cream causes several outbreaks of Salmonella infection with up to several hundred victims at church picnics, family reunions, and other large gatherings. From 1996 to 2000 (the latest year for which surveillance was completed), 17 outbreaks resulting in more than 500 illnesses in the United States were traced to Salmonella bacteria in homemade ice cream, according to the Centers for Disease Control and Prevention (CDC). The ingredient responsible for the outbreaks is...
  8. Flavorful Fall Harvest

    The meaning of life is a rutabaga.            --Garrison Keillor  
    By: Chef Joe George

    This dog days of summer are a memory. It’s time to batten down the hatches for the cold months. And if you’re a person who likes to cook and eat by the seasons using local ingredients, this may mean getting creative in order to keep meals interesting. The summer months are easier, I think: vegetables seem to have more flavor when the sun is shining (maybe it’s my imagination), and herbs that are almost...
  9. Food Arts Magazine Free Subscription

    Free Subscription here: Food Arts Subscription
  10. Gingerbread The Sweetest Smell Of Christmas

    By Peter Martin
    "Oh the weather outside is frightfulBut the fire is so delightfulAnd since we've no place to goLet it snow, let it snow, let it snow"
    Sammy Cahn's lyrics are sung countless times over the holiday season, and as lover of the winter season I couldn't agree more with his words, but as delightful as that fire is nothing says comfort and warmth as much as the smell of gingerbread baking in the oven.  The aromas of ginger and clove, the heady scent of cinnamon, and the deep earthy...
  11. Interview With Chef Chris Cosentino

    Chris took a break out of his busy schedule to tell Jeremy Emmerson, what we can expect to see!
    J.E - Tell us about your new show (what's it about).
    C.C - Chefs vs. City is a combination of amazing race meets your stomach, five challenges per city, complete the challenges first, and finish the race.
    J.E - How many cities did you tape in?
    C.C - Seven cities Boston, Los Angeles, Las Vegas, San Francisco, New York, New Orleans, Chicago,  
    J.E - What will viewers learn?
    C.C - Viewers will see...
  12. Italian American Celebration Feast Of Seven Fishes

    Story and photos by Becky Billingsley

    Long ago somewhere in Italy's southern coastal instep it became tradition to celebrate Christmas Eve with a long multi-course dinner to symbolize waiting for the birth of Baby Jesus. Today the Feast of Seven Fishes is enthusiastically continued by Italian-American families.

    The fish part of the tradition comes from the geography of the place it started: it's near the coast where there is an abundance of seafood. In the late 19th and early 20th century...
  13. Krups Km 8150 12 Cup Programmable Coffeemaker

    Krups KM 8150 12-cup Programmable Coffeemaker

    Donated by EverythingKitchens.com

    Reviewed by: Brook Elliott

    About 45 years ago came a revolution in American coffee making habits. Melitta made a big splash with its drip coffee making system.

    It was a simple concept. Hot water would slowly ooze through a cone of ground coffee, steeping instead of boiling. This produced a clear, clean brew, with no muddiness or bitter oils.

    Until then, most Americans made coffee in a stovetop percolator. A...
  14. Q And A Forum With Gale Gand

    Gale Gand is the executive pastry chef and partner of  the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru with culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine's Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris before opening Trio, Brasserie T and later Tru,...
  15. Q And A Forum With Quot Top Chef Quot Carla Hall

    Carla Hall, chef and owner of Alchemy Caterers here in the Washington, D.C. area, was a finalist on the  Bravo’s, “Top Chef: New York.” Hall is a graduate of Howard University's Business School with a degree in Accounting.  From 1989 until 1991, Hall lived in Paris, Milan and London and strutted down the runway as she searched for her passion.  Upon returning from Europe, Hall attended and graduated from L'Academie de Cuisine in Gaithersburg, MD.  Hall explains that her success in the “Top...
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