Cooking professionally allows you to constantly taste new flavors, experience new combinations and techniques and develop your palette, but this doesn’t end with food. That is why many chefs find ...
Get the Party Started with an Interactive Cheese Board
If you are in any way connecting with the civilized world during the holidays, you are bound to be spending more money than usual. Holiday gifts for the kids, the folks, the partners, the friends, ...
When it comes to food and cooking, we all face various conundrums. There are allergies, intolerances and avoidance of ingredients. Personally, having lived with Crohn’s disease since I was a child, I ...
This is another installment of a favorite topic of mine: reducing meat consumption without fully discarding its unchallengeable, unique contributions to cuisine. This post also follows in the ...
I have frequently talked about “taste memories” in previous blog posts: How the taste or aroma of something brings back memories from long ago. They often take me to a place or event with loved ones ...
One of my very favorite classes to teach at The Chopping Block is our Flavor Dynamics class. In this class, we explore taste versus flavor. It is an in-depth look of all the five basic tastes: salty, ...
Aromatics from around the World: Mire Poix, Soffritto, Refogado, Holy Trinity
Growing up homesteading in Iowa in the 60’s and 70’s gave me tremendous exposure to fresh food. We didn’t really eat frozen or packaged food, in part because we couldn’t afford it but also because it ...
Garlic, ginger, chillies and herbs are some of my very favorite things! I like to use them liberally, and often. I want them to be near me at all times, with the minimum effort on my part.
It’s said that spice is the variety of life, and for good reason! Spices are a very important factor when it comes to your food. Not only will they enhance the flavor of your dishes, they will also ...
