With all the different types of cooking oils available on the market today, it can beextremely confusing figuring out which ones to use. Here is your quick guide to cooking oils. Canola Oil Canola Oil is my go to oil for cooking, making vinaigrettes and oil based emulsions such as mayonnaise. Canola is great for [...]

This is a guest post by fellow Chef: Jacob Burton of FreeCulinarySchool.com Salt is by far the most valuable ingredient you can have in your kitchen; serving a well seasoned dish without the addition of salt is pretty much impossible. That’s why I felt it necessary to write an article specifically talking about this indispensable [...]

Eggs are an excellent food because of their high protein content, low cost and readily available. They are extremely versatile and are used throughout the kitchen, either served alone or as an ingredient in a prepared dish. PARTS OF THE EGG Shell – The outermost covering of the egg. It prevents microbes from entering and [...]

I was reading a great article the other day about food trends for 2010 and I wanted to share them with you. These predictions are from local foodies on what’s cooking for 2010. At the end of the post I have also added the results of a national chefs’ survey ranking trends. 1. Craft Beers [...]