Articles from cheftalk.com

  1. 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...
  2. 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...
  3. What Is Sauerkraut

    So you know how it tastes, but do you know anything else about Sauerkraut?
    What is Sauerkraut?
    Sauerkraut is cabbage that has been fermented in salt.
    Where did the word Sauerkraut come from?
    The word Sauerkraut means “sour cabbage” in German.
    Who invented Sauerkraut?
    Credit the Chinese for the creation of Sauerkraut more than 2,300 years ago. Originally it consisted of shredded cabbage that was pickled in wine. Workers building the Great Wall of China were among the first to enjoy it. Around...
  4. Food Arts Magazine Free Subscription

    Free Subscription here: Food Arts Subscription
  5. 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...
  6. Tarragon

    Tarragon is an herb which had many aliases in days of old. Just to name a few: 
    Mugwort (English)
    Wormwood (one of the "bitter herbs" of the Bible)
    Wormseed (American)
    Esdragon (French)
    Dracunculus (Latin, means a little dragon)
    Dragon Mugwort (English)
    Herbe au Dragon (French)
    Dragoncello (Italian)
    Estragon (German)
    Drakonteion (Greek)
    Tarkhun (Arabic, closest to Tarragon)
    Like many herbs, tarragon has an interesting history, or histories, due to the fact that tarragon seems to have been...
  7. 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...
  8. 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...
  9. Review Of Planet Barbecue Spice Pastes Rubs

    By Chef Peter Martin

    As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking.  While I have many favorites there are probably only a few that really helped to truly define me as a chef.  One of those books was Steven Raichlen’s “The Barbecue! Bible.”  I had been dabbling in barbecuing and smoking foods for a number of years by then, but it was while reading that book that I became inspired to really delve into the world of barbecue and...
  10. 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...
  11. 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...
  12. Q And A Forum With Sara Moulton

    Click here to go to the Q&A forum with Sara Moulton
    Sara Moulton
    Chef, Cookbook Author, Television Personality

    One of the hardest-working women in the food biz, Sara Moulton has been juggling multiple jobs for years.  Admired by millions as the host of "Cooking Live,"  "Cooking Live Primetime," and "Sara's Secrets," Moulton was one of the Food Network's defining personalities during the outlet's first decade.  In addition to her work on the Food Network, the energetic Moulton has been the...
  13. 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,...
  14. 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...
  15. 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...
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