Culinary Arts Sitemap - Page 1 2016-09-26

Easy and Hearty Vegetable Soup Made With Beef Broth
This easy, hearty vegetable soup is made with beef broth (or stock) and features carrots, turnips, leeks, tomatoes and green beans.

4 Ways to Make Your Own Buttermilk
Here are four different methods for making your own buttermilk, in 10 minutes or less in a pinch, or up to 24 hours for true cultured buttermilk.

Oven-Braised Beef Stew Recipe Made with Beef Chuck
This beef stew is made with super flavorful beef chuck, and oven-braised in a Dutch oven, which retains heat and lets the meat cook slowly and gently.

How to Make Blue Cheese Dressing
It's easy to make blue cheese dressing and it'll take about a minute. It's great on a chilled wedge of iceberg lettuce, and it makes a superb dip, too.

Fond: Those Little Roasty Bits Left at the Bottom of a Pan
In the culinary arts, there's a word for everything, even the little roasty bits at the bottom of a pan, which is referred to as fond, and it's crucial for making pan sauces.

Braised Beef Short Rib Soup with Noodles
This beef noodle soup recipe involves braising succulent beef short ribs until the meat falls off the bone, then seasoning and adding noodles to make soup.

Crunchy Braised Brussels Sprouts with Smoked Bacon
First you'll render some bacon and caramelize the brussels sprouts in a hot pan. Then add stock, braise until tender, and finish with butter and lemon.

What Temperature Should I Cook Chicken Breasts?
If you've ever been uncertain about what temperature to cook a chicken breast, or how to know when it's done, we've got you covered right here.

Crispy Grilled Polenta Recipe (Grill Pan or Gas Grill)
The contrast between the golden, crispy exterior and the creamy, buttery interior is what makes grilled polenta so heavenly. Perfect for using leftovers.

Oven-Baked Meatballs Recipe (Browned on the Stovetop)
The best way to make meatballs so that they turn out with a flavorful, toasty exterior is to brown them on a hot skillet and then finish them in the oven.

What is a Dutch Oven? (It's The World's Greatest Pot)
A heavy cooking pot with a tightly fitting lid that is good for braising. Dutch ovens are also excellent for making soups and stews.

The Real People's Guide to Sharpening a Knife
Knives get dull. This is a fact of life. Sharpening knives is thus a metaphorical journey AND a literal thing you do to make chopping and slicing easier.

Roast Turkey Breast Recipe
Roasted turkey breast is a great alternative to roasting a whole turkey. It cooks much faster (like about an hour) and is far more moist and juicy, too.

Color-Coded Cutting Boards: Prevent Cross-Contamination
Color-coded cutting boards for different ingredients can help prevent cross-contamination in the kitchen. Find out how to use color-coded cutting boards for food safety.

What Is IQF? (Definition and Examples)
What is IQF? In the culinary arts, the term IQF stands for individually quick frozen, and describes a process where food is frozen in such a way that it is...

10 Recipes with Chicken Stock (or Broth)
It sometimes happens that you open a container of chicken stock, and have some left over. Here are some easy recipes you can make using chicken stock.

8 Classic Fish and Seafood Sauce Recipes
These classic sauces, like the Hollandaise Sauce, Normandy Sauce and others, can be served with fish and seafood dishes, including seared sea scallops, grilled salmon and more.

Get Your Pans Hot Before You Start Cooking
Believe it or not, one of the most common cooking mistakes is trying to cook your food before your pan is hot enough. But how hot is hot enough?

What is an Immersion Blender? Definition and Uses
What is an Immersion Blender? An immersion blender is a kitchen tool that...

Cutting Boards and Food Safety
Cutting boards are made of every type of material from wood and glass to plastic and acrylic. Find out which is better: wooden cutting boards or plastic.

How To Sharpen a Knife With a Whetstone
A whetstone is the best way to sharpen your knives. Doing it right takes practice, but you'll save time and money, and make chopping and slicing easier.

Homemade Russian Dressing Recipe with Sriracha Sauce
This Russian dressing is made with a squirt of sriracha sauce, which gives it a smoky kick. You'll love it on sandwiches, burgers, and yes -- even salads.

Consommé: Definition - What is Consommé?
Consommé is a strong, rich soup made by clarifying ordinary broth by simmering it with a mixture of egg whites and lean ground meat called clearmeat.

How to Poach Fish
Fish can be delicate, and poaching is a great technique for cooking it because it cooks gently and the fish won't dry out. Learn how to poach fish.

What Is an Emulsion? - Definition in Culinary Arts
In the culinary arts, an emulsion is a mixture of two liquids that wouldn't ordinarily mix, like oil and vinegar. Learn how to stabilize an emulsified sauce.

Dry-Heat Cooking Methods: Roasting, Grilling & More
Dry-heat cooking involves temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables and baked goods that in turn develops complex flavors and aromas.

What Is Corned Beef? (Definition)
Corned beef is a cut of beef, usually brisket, that has been pickled with a curing salt called prague powder, which gives it its flavor and pink color.

How to Make Mashed Sweet Potatoes
Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes like roasted turkey and chicken, as well as many other hearty meat dishes.

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6 Foods You Don't Need to Refrigerate
Did you ever wonder about the stuff you keep in your fridge? Like, does that bottle of BBQ sauce, or jar of grape jelly, REALLY need to be kept cold?

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How to Truss a Chicken: Step-By-Step Tutorial
Trussing a chicken involves tying it with kitchen twine so that it cooks evenly. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken: Step-By-Step Tutorial
Trussing a chicken involves tying it with kitchen twine so that it cooks evenly. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken Guide - Position the Chicken
This illustrated tutorial shows you how to truss a chicken. Page 2.

How to Truss a Chicken - Step 3: Criss-Cross the Twine Around the Legs
Lift the twine, loop each end around the legs as shown and then reverse the twine to make a cross. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken - Step 4: Pull the Twine Tight
Pull tightly on both ends of the twine so that the legs come together. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken - Step 8: Ready to Roast
Trussing a chicken involves tying it with kitchen twine so that it cooks evenly. Here you see a trussed chicken ready to roast.

How to Truss a Chicken - Step 5: Flip the Chicken Over
Pull the ends of the twine forward, loop it around the front of the chicken and over the wings. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken - Secure the Twine & Tie a Knot
Now you can just tie a knot so that the twine stays secured underneath the neckbone. This illustrated tutorial shows you how to truss a chicken.

How to Truss a Chicken - the Final Trussed Chicken
Trim any excess twine and flip the chicken onto its back again. Here you see what the chicken looks like when it's been properly trussed.

Chicken & Poultry Safety - Handling, Cooking & Storing
These safety and food handling guidelines for preparing and storing chicken and poultry will help you avoid salmonella and other food-related bacteria.

Classic Beer Batter Recipe for Deep Frying
This classic beer batter is perfect for making homemade onion rings or for deep-frying fish and calamari, as well as all kinds of deep-fried vegetables.

Simple Homemade Stuffing Recipe (Baked in the Oven)
This homemade stuffing is cooked in the oven, not inside the bird, so it gets nice and crispy. And the fresh sage gives this recipe a yummy, autumnal flavor.

Prime Rib Roast: The Slow-Roast Method
This prime rib roast is first browned on the stovetop and then slow-roasted at a low temperature. The result is succulent, juicy and perfectly medium-rare.

When Seasoning Your Steak for the Grill, Keep it Simple
The key to seasoning a steak for grilling is to use a generous amount of Kosher salt and freshly ground black pepper. Read about seasoning a steak for the grill.

How to Glaze a Ham (Cooking Guide)
Everything you need to know about glazing a ham, including when to apply the glaze, along with a few simple ham glaze recipes.

How to Store Lettuce to Keep it Fresh and Crisp
You may have read that the best way to store lettuce is to seal it up in a bag with all the air squeezed out. Actually, that's completely wrong.

Baking Soda and Baking Powder: What's the Difference?
Are baking soda and baking powder the same thing? Find out what happens when you try to substitute baking soda for baking powder.

Everyone Should Know How to Bake a Cake
Baking a cake is one of those essential skills (social as much as culinary) everyone should have. Mainly because it's nice to have someone over for cake.

Perfect Year-Round Cherry Pie Recipe
This cherry pie recipe is made with tart cherries, and it's perfect all year-round. You can use fresh cherries or frozen, as long as they're unsweetened.

How To Make Pan-Seared Scallops: Step 5
Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.

How To Make Pan-Seared Scallops
To make pan-seared scallops as good as the ones they serve at restaurants, make sure they're dry, and use a really hot pan. Also, don't overcook them.

How To Make Pan-Seared Scallops: Step 2
Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared.

How To Make Pan-Seared Scallops: Step 3
If you see a nice, caramel-colored crust on the underside, they're ready to flip. Seared sea scallops are always popular, and this illustrated tutorial will show you how to make them.

How To Make Pan-Seared Scallops: Step 4
The scallops should be removed from the pan and served while their centers are still slightly translucent, because they'll continue to cook after you take them off the heat.

Bacteria in Raw Chicken & Poultry - Safety Tips
Chicken and poultry products can contain salmonella and other harmful bacteria. Find out how to avoid a food-related illness when cooking chicken and poultry. Page 2.

Espagnole (Basic Brown Sauce) Recipe
Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for making the traditional demi-glace.

How To Make Roux: Step-By-Step Tutorial with Photos
Roux is a mixture of equal parts fat and flour that is one of the most common thickeners for sauces and soups. This tutorial shows you how to make a roux.

How To Make Roux: Step-By-Step Tutorial with Photos
Roux is probably the most common sauce thickener in the culinary arts. Usually it's made with just butter and flour, and it's super easy to make.

How to Make a Roux, Step 2: Add the Flour
The second step in making roux. Culinary Arts.

Making Roux: Cook Until Desired Color Is Achieved
The third and final step in making roux. How long you cook it depends on what you're using it for. The longer you cook it, the darker it will be. Page 3.

Slow Cookers and Crockpot Food Safety
Slow cookers are a wonderful convenience, but anytime you're dealing with low temperatures over long time periods, food safety is a concern.

Chicken Velouté: One of the Five Mother Sauces
Chicken velouté, one of the five mother sauces of the culinary arts, is the basis for the classic suprême sauce, mushroom sauce and others.

Oil and Vinegar Salad Dressing Recipe: A Basic Template
This oil and vinegar salad dressing recipe is a basic template, which will work with whatever oils, vinegars, seasonings and flavorings you have on hand.

John Dory: The Most Unlovely Fish You'll Ever Love
Once you get past its lethal-looking spikes, John Dory is as lovable a fish as you'll find. Considered a delicacy, it's also used to make fish and chips.

Cheese Fondue Recipe With Brandy or Cognac
This traditional cheese fondue recipe features Emmental and Gruyere cheeses plus brandy or cognac. It's perfect for parties and special occasions.

Sweet Salty Brine Recipe For Tasty, Juicy Roast Chicken
When you roast a whole chicken, you run the risk of the breast meat drying out. A great way to prevent that is to brine the chicken before you roast it.

Fish Brine Recipe: Add Flavor and Prevent Drying
This easy fish brine recipe is a great way to add flavor to fish and seafood and keep it from drying out, especially if you're cooking it on the grill.

Homemade Fish Stock Recipe
Fish stock, or fumé, is great for making fish soups, chowders and sauces. Here's a simple fish stock recipe you can prepare in about 45 minutes.

Double Boiler: How it Works and How to Use One
A double boiler is a tool for applying gentle heat when making sauces, melting chocolate, and other delicate tasks. A pan and a bowl are all you need.

What is Dijon Mustard? Definition, Plus How to Make It
Dijon mustard is a classic type of prepared mustard that originates in the French city of Dijon, usually featuring white wine and unripe grape juice.

Roux: A Traditional Thickener for Sauces and Soups
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups. But one of the mistakes people sometimes make is that equal parts means equal parts by weight, not by volume.

Sandwiches, Salads & More
You might not expect familiar fare such as sandwiches or salads to be part of a culinary arts discussion. But from a culinary standpoint, a lot goes into the skillful execution of even the most simple dish. Besides, you can't talk about salads or sandwiches for long without encountering a topic that's absolutely integral to the culinary arts: emulsions.

What Is Sherbet, and How Do You Make It?
Sherbet is a frozen dessert made with fruit, milk, and sometimes egg whites, and might be the most widely misspelled and mispronounced dessert ever.

Poaching: Definition - It's a Gentle Cooking Technique
Poaching is a technique where food, especially delicate items like eggs and fish, is cooked gently in liquid with a low temperature and not many bubbles.

These 3 Signs Mean Your Ground Beef Has Gone Bad
There are three signs that your ground beef has gone bad. If your ground beef shows any of them, it means it's gone bad and it's time to throw it away.

Fresh Mint Sauce for Lamb: Sweet, Tangy and Refreshing
This easy mint sauce is perfect for lamb and you can make it in just a few minutes. It's much superior to mint jelly from a jar.

Chicken and Poultry Classic Sauce Recipes
These classic sauces, like the supreme sauce, allemande sauce and others, can be served with chicken and poultry dishes, as well as veal.

Remouillage: Where Frugality Meets Flavor
Remouillage is a stock made from resimmering bones that have already been used once, and it's a testament to the human propensity for frugality and thrift.

What Is Horseradish? What is Prepared Horseradish?
Horseradish is a pungent condiment made from the large, white root of the horseradish plant, which is related to mustard and wasabi.

Is Gelato More Flavorful Than Ice Cream?
Have you ever wondered why gelato is so much more flavorful than ice cream? Also, what IS gelato, anyway, and how exactly is it different from ice cream?

Food Mill Definition and Uses
What is a Food Mill? In the culinary arts, a food mill is a device used for grinding or pureeing foods into ... Read the definition of Food Mill.

Cumin and Cumin Seed: Definition and Description
What is Cumin? In the culinary arts, Cumin is a spice used in Mexican, Middle Eastern and Indian cuisines. Read more about Cumin.

Canola Oil Definition
What is Canola Oil? In the culinary arts, canola oil is a type of vegetable oil that was first developed in Canada. Canola oil is ...

Au Sec Definition in Cooking
The term au sec in the culinary arts refers to a liquid that has been reduced for the purpose of making a sauce such as Béarnaise or beurre blanc.

Pinellas Technical Education Center - Culinary School
Pinellas Technical Education Center offers an affordable ACF-accredited culinary certificate program for county residents.

Kitchen Job Descriptions: Chef, Executive Chef and More
What is a chef? How about a sous-chef? Or an executive chef? Here's a summary of some of the most common chef jobs and chef job descriptions and what each one means.

How to Make Perfect Bacon in the Oven
Want to make perfect crispy bacon without all the mess? Baking it slowly and gently in the oven is the simplest, most foolproof way to cook bacon.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 4: Flame On!
It's time to fire up your chef's torch! In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee: Step-By-Step Tutorial
Creme Brulee is one of the most elegant desserts around. In part two of this illustrated tutorial, you'll learn how to caramelize a Creme Brulee.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 2: Sprinkle Custards With Granulated Sugar
Sprinkle the tops of the custards with granulated white sugar. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 5: Begin Lightly Torching the Sugar
Hold the torch a good distance away from the custard and slowly move it closer. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 3: Shake Off Excess Sugar
Pour the excess sugar onto the next Creme Brulee, adding new sugar with a spoon as needed until all the Creme Brulees are covered. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 6: Keep the Flame Moving!
As you continue cooking the sugar, you'll see little wisps of smoke puff up as the sugar begins to turn caramel-colored. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 7: The Sugar Will Darken and Form a Glaze
You'll be seeing a nice, caramel-colored glaze form on top of the Creme Brulee. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 8: The Finished Creme Brulee
When you're finished you'll have a hard, glass-like glaze of caramelized sugar on top. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

How To Caramelize Creme Brulee - Tutorial With Photos - Step 9: Serve Plain, or Garnished With Fresh Berries
You can serve the crème brûlées just as they are, and they'll be absolutely delicious. In part two of this tutorial, you'll learn how to caramelize a crème brûlée.

Flour Basics: Bread Flour, All-Purpose Flour, and More
Wheat flour is the most common flour used in baking. Learn about the difference between bread flour, cake flour and all-purpose flour.

What Is Ceviche? It's More Than Just Raw Fish
The word ceviche refers to a variety of recipes for raw fish and/or seafood marinated in citrus juice (mainly lemon or lime), and served cold.

MSG: What is Monosodium Glutamate? (Side Effects & Safety)
MSG (monosodium glutamate) is a food additive used in Asian cooking, many packaged foods, and fast foods. In large amounts it can trigger side effects.

Seasoned Oven Baked Chicken Pieces Recipe
These seasoned baked chicken pieces are cooked at a lower temperature than a roasted chicken, in fact it's almost midway between roasting and braising.

Anaheim Peppers: A Mild, Versatile California Chile
Anaheim chiles are mild chiles with a long, slender shape and fruity flavor, that can be roasted and canned, or used to make the classic chile relleno.

Culinary Arts - Recipes, Tutorials, Videos & Food Blog
Learn everything about the culinary arts with cooking tips, recipes, tutorials, cooking videos and food blog, all written by a professional chef.

Classic Madeira Wine Sauce Recipe for Roasts and Steaks
This classic Madeira sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. It's an excellent accompaniment for roasts and steaks.

Egg Wash: How to Make it And Use It
Egg wash is a beaten egg mixed with water or milk. You brush it onto the surface of pies and breads before baking to give them a golden, shiny glaze.

White Balsamic Vinaigrette Recipe
This white balsamic vinaigrette is an easy and delicious salad dressing, and it's made with white balsamic vinegar rather than the usual dark variety.

Five Minute Honey Dijon Vinaigrette Recipe
This honey-dijon vinaigrette recipe is delicious with a tossed green salad, and warmed up, it makes a tangy sauce to serve with a grilled chicken breast.

7 Tips For Making the Perfect Vinaigrette
Making your own vinaigrette is one of the most basic skills in the culinary arts. These simple tips will show you how to do it (and save a lot of money).

Quick Gremolata Recipe: A Classic Condiment
Gremolata is an Italian condiment made from parsley, garlic and lemon zest. Often served with braised meats, it's also terrific with fish and seafood.

Sweet Short Dough Pastry Recipe (for Tarts and Pies)
Shortcrust pastry, sometimes called short dough (or just pastry dough), is a light, sweet, crumbly dough that's perfect for making small tarts and pies.

What Is Chili Powder? (Hint: It Isn't Cayenne Pepper)
Mistaking cayenne pepper for chili powder could be extremely unpleasant. Learn the difference between the two, and try out this recipe for chili powder.

7 Tips for Making the Perfect Cheesecake
Making cheesecake can be tricky, as it can sometimes (i.e. usually) crack, or worse if you're really unlucky. Here are a few tips to help you avoid that.

How to Make a Classic Demi-glace
Demi-glace is a rich, deeply flavorful sauce to serve with meat. It's not the quickest sauce to make, but it's fairly manageable if you do it in stages.

Sautéed Asparagus with Lemon: A Basic Technique
You really should make this cooking technique for asparagus a part of your culinary arsenal. It's quick and easy and uses just a few basic ingredients.

Hominy: What It Is And How It's Used
Hominy is a type of corn (or maize) that has been soaked in an alkali solution, which produces various changes, including unlocking crucial nutrients.

How to Thicken a Sauce with Cornstarch
Cornstarch is a great for thickening sauces and soups, but if you try to add it directly, you'll get lumps. You need to make something called a slurry.

Crispy Homemade Tortilla Chips
These crispy, fresh, homemade tortilla chips are a breeze to make and they're perfect with any sort of dip, especially fresh salsa and guacamole.

Giblets: What They Are, and How to Cook Them
Giblets are those weird items inside a little bag when you buy a whole chicken or turkey. But what exactly is each item, and what can you do with them?

Chicken Gizzards: Cooking Tips & What They Taste Like
Chicken gizzards: Where to find them, what they taste like, and how to cook them. These meaty bites are great by themselves or in all kinds of dishes.

Make-Ahead Beef Short Ribs Recipe
Braised short ribs is one of the most luxurious dishes in the world, and this make-ahead recipe is a real time-saver. You can even cook it on the grill.

7 Essential Gifts for Beginning Cooks
If you or someone you know is just starting out as a cook, or possibly enrolling in culinary school, these essential tools are the ones to have on hand.

Prime Rib: What Does it Mean and How Is It Cooked?
What is Prime Rib? Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices.

How to Make Your Own Baking Powder
You've run out of baking powder (or maybe you never had any) and you need some ASAP. You're literally baking cookies right now! We've got you covered.

How to Make Mashed Potatoes
A professional chef explains how to make mashed potatoes from start to finish. Your mashed potatoes will come out fluffy and delicious every time.

Spaghetti Carbonara Recipe: Luscious and Creamy
Spaghetti carbonara is one of the most popular Italian pasta dishes. This pasta carbonara recipe combines cream, eggs, cheese and bacon.

Coddled Eggs: An Old-School Classic Technique
Coddled eggs are the original way eggs were prepared for traditional Caesar salad dressing. Eggs are cracked into a ramekin and cooked in a water bath.

What is Gluten? 6 Questions Answered
The word

Poach a Whole Chicken for an Easy Meal (Or Meals)
Poaching a chicken is an easy way to make a healthy family dinner, or to use in casseroles, soups, or enchiladas. You make a savory chicken broth too!

What Is Garlic? Is it an Herb, a Spice or...?
Garlic seems to defy description, despite the fact that it's one of the most crucial ingredients in the culinary arts. Is it a spice? An herb? A veggie?

How to Bake a Potato the Fast and Easy Way
Baked potatoes are terrific, but they take an hour to bake. This technique cuts the cooking time down to 40 minutes, and they turn out nice and crispy.

Beurre Blanc Sauce: Smooth, Buttery Goodness
Beurre blanc is a butter-based emulsified sauce that's perfect with fish and seafood. It's quite easy to make as long as you take care while whisking.

How to Cook Rice in the Oven
Cooking rice in the oven frees up your stovetop burners, and it cooks more evenly, so you don't end up with burnt rice stuck to the bottom of the pan.

Marbling: It's What Determines the Quality of a Steak
The word marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor, and some cuts naturally have more marbling than others.

What Is Prime Beef? Ask The Meat Expert
Prime beef is a designation of meat quality which describes the highest quality beef. Prime meat is the most tender and juicy meat grade.

The Pilaf Method for Cooking Rice
The beauty of cooking rice using the pilaf method is that it brings out a nutty, toasty flavor, and the grains of rice don't stick together as much.

Manchester Community College (Manchester, CT) Culinary Arts Program - Culinary School
Manchester Community College in Manchester, CT, offers associates degree or certificate programs in foodservice management, hotel and tourism, culinary arts, and professional baking.

Classic Veal Stock Recipe
Veal stock is a rich, flavorful stock with a lot of body, and you can use it for making all kinds of classic sauces. It's a mainstay of the culinary arts.

Easy Homemade Blueberry Muffins Recipe
Warm blueberry muffins fresh from the oven are absolutely heavenly. This recipe works well with either fresh or frozen blueberries.

Entrecote: A Very Thin Boneless Ribeye Steak
An entrecote is a thin, boneless ribeye steak made from the so-called intercostal meat, which means it's taken from the meat in between the rib bones.

Ballottines and Galantines: What Are They?
Ballottines and galantines are classical dishes of deboned chicken meat wrapped in its own skin along with other ingredients and then poached or braised.

Gnocchi: Italian-Style Dumplings Made with Potatoes
Gnocchi are Italian-style dumplings made from potatoes and served as a first course, often with tomato or pesto sauce. And there are other kinds, too.

What Is a Bisque? Is It Just Another Word for Soup?
The thing that sets bisque apart from all other soups is that it features crustaceans (lobster, crab, etc), with a stock made from their roasted shells.

How to Caramelize Onions: Step-By-Step Tutorial
The trick to caramelizing onions is cooking them slowly over low heat. Patience! If you try to do it too quickly, you might end up with burnt onions.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 3: Add Sliced Onions
Keep the onions moving around the pan at first so that they don't burn. They'll cook down quite a bit in volume, so it's OK if the pan seems overfull at the beginning.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 4: Onions Turn Translucent
As you cook them, the onions will start to soften and turn translucent. Caramelized onions are a delicious accompaniment for grilled burgers and other hot sandwiches.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 5: Onions Soften as Moisture Cooks Out
By this time the onions will have softened and cooked down to a fraction of their previous size. They'll also have a slightly sticky consistency. That's because of the sugars in the onions.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 7: The Caramelized Onions
Here they are — a rich, golden brown hue and bursting with smoky, sweet onion flavor. Caramelized onions are a delicious accompaniment for grilled burgers and other hot sandwiches.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 2: Heat Oil in a Nonstick Pan
Let the oil get hot for a moment. If you like, you can use a mixture of oil and butter -- clarified butter is best, since it won't burn as easily as ordinary butter.

How To Caramelize Onions - Step-By-Step Tutorial With Photos - Step 6: Golden Brown Color Begins to Develop
See the golden brown color beginning to develop? You're well on your way to caramelized onion yumminess. Caramelized onions are a delicious accompaniment for grilled burgers and other hot sandwiches.

Step 2: Cut the Whole Package In Half
That's right, you're going to cut the whole package right down the middle. This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven.

How to Make Perfect Bacon - Step 3: What's Going On Here?
Just wrap one half of the package and put it back in the fridge. We're only using one of the halves. This illustrated tutorial will show you how to make perfectly crispy bacon in the oven.

Step 4: Arrange the Bacon Slices on a Baking Pan
One reason we've done it this way is to make it easier to fit all the slices on your baking pan. This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven.

Perfect Bacon Step 5: Place the Pan in a Cold Oven
This part is important. Don't pre-heat the oven. Just slide the pan of bacon into a cold oven and close the door. This tutorial will show you how to make perfect bacon in the oven. Page 5.

Step 6: Prepare a Heat-Proof Ramekin and Cheesecloth-Lined Strainer
I can't bring myself to waste perfectly good bacon fat, so I pour it through a strainer lined with cheesecloth. This tutorial will show you how to make perfect bacon in the oven.

Step 7: Remove the Perfectly Cooked Bacon From the Oven
As soon as the bacon is golden brown, but not excessively crisp, it's done. This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven.

Step 8: Drain Bacon on Paper Towels
Have another pan or platter lined with paper towels at the ready so you can get the bacon off the pan as quickly as possible. This tutorial will show you how to make perfect bacon in the oven.

Step 9: Strain Bacon Fat Through Cheesecloth Into Ramekin
Here's where a little heat-proof dish called a ramekin comes in handy. This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven.

Make Perfect Bacon: Step-By-Step Tutorial With Photos
This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven. And wait till you see Step #2 — you might not believe your eyes!

Step 10: Chill and Store Bacon Fat in the Fridge
Here's where a little heat-proof dish called a ramekin comes in handy. This illustrated tutorial will show you how easy it is to make perfectly crispy bacon in the oven.

What Is Confectioners Sugar and How Is It Used?
Confectioners sugar is a type of sugar that dissolves easily and is used for sweetening and decorating candies and desserts. You can even make your own.

3-Avocado Guacamole Recipe
The objective of this 3-avocado guacamole recipe is to help create a utopian society in which everybody makes homemade guacamole at least once a week.

What Is an Ancho Chile Pepper?
Ancho chiles are what you get when you allow poblano peppers (which are harvested while still green) to ripen and turn red, then harvest and dry them.

What is Fondant Icing and How Is it Made?
In the culinary arts, the word fondant can refer to one of two types of sugar-based pastes used in preparing and decorating cakes, pastries and confections.

A Dozen Easter Egg Safety Tips
Are you decorating Easter eggs? If so, I'm dropping some food safety knowledge with a dozen egg safety tips to help you avoid a case of food poisoning.

The Temperature Danger Zone
The Temperature Danger Zone is a range of temperatures in which dangerous foodborne bacteria reproduce like crazy. Learn how to keep your food safe.

Onions: Six Different Types and How to Use Them
The humble onion is as indispensable to the culinary arts as butter or eggs — or for that matter, knives, or kitchens. Let's look at six different types.

Beef Chuck Roll: Steaks and Roasts
Beef chuck roll is one of the two major boneless subprimals of the beef chuck. It's where we get chuck eye steaks, Sierra steaks and Denver steaks.

Beef Chuck Shoulder Clod: Steaks and Roasts
The beef chuck shoulder clod gives us three main muscles that are used for making roasts and steaks. Some of them are tender, but others not so much.

Chuck Roll and Chuck Shoulder Clod
The chuck roll and chuck shoulder clod are two major boneless subprimal cuts of the beef chuck. Both contain some tender, and some not-so-tender meat.

What Is the Beef Chuck Primal Cut?
Beef chuck is a HUGE, tough cut of meat. Years ago, it was mostly used to make pot roast and ground beef. But chefs are learning new ways to cook it.

Why You Need to Have a Great Butcher
Finding a skilled, trustworthy butcher is one of the best ways to improve your cooking skills and ensure that your meat and poultry turn out amazing.

Can I Substitute Coconut Oil for Butter?
You can substitute coconut oil for butter in almost any situation. But in some recipes, especially in baking, things won't turn out exactly the same.

Can I Substitute Dry Mustard for Prepared Mustard?
Dry mustard (or mustard powder) is not the same as prepared mustard. You can substitute dry mustard powder, but you have to know the right amounts.

How to Prevent Milk from Curdling When You Cook It
Some sauces and soups are made with milk, and milk can curdle if you're not careful when you heat it. Learn how to prevent milk from curdling when you cook it.

First Time Making Pancakes?
If you've never made pancakes before, this guide for beginners will walk you through everything you need to know. You'll be surprised how easy it is.

Simple Egg Freshness Test
If you want to know how fresh your eggs are, here are two simple tests. One requires you to crack the egg and the other doesn't.

How to Make a Nicoise Salad
The Nicoise salad is one of the classic French bistro staples, featuring tuna, potatoes, green beans and olives. Here's how to make a really great one.

5 Tips for Making the Perfect Stir Fry
When you make a stir fry at home, you need a really hot wok and you should cook the meat in batches. Here are 5 tips to help your stir fry turn out great.

Cooking Mussels: Tips on Buying, Cleaning and Storing
Mussels are easy to cook — you can pretty much cook them in a dry pan. Here are some tips on buying, storing, cleaning and cooking fresh mussels.

Knead: Definition - What is Kneading?
The word kneading refers to working dough by hand to develop the glutens in the flour. Kneading dough is what gives bread its texture and structure.

What are Kalamata Olives?
Kalamata olives are a type of Greek olive with a strong, briny, vinegary flavor. Usually brined or dry-cured, kalamatas are used in a number of Mediterranean cuisines.

How to Measure Ingredients in Baking
Weighing your ingredients will help your cakes, pie crusts and other baked items turn out the right way. Learn why weighing is more accurate in baking.

Why Do Cookies Spread When You Bake Them?
If your cookies spread too much when you bake them, it's probably for one of the reasons described in this troubleshooting guide.

How to Roast Prime Rib: 4 Different Techniques
Here are four different techniques for cooking a perfect prime rib roast, which is a tender, succulent beef roast that's great for holidays and other special occasions.

What is a Flat Iron Steak?
Flat iron steak is from one of the tenderest muscles in the beef chuck, but a lot depends on the skill of the butcher who removes the tough strip of gristle from the center of it.

Grilling and Broiling - Dry Heat Cooking
Grilling and broiling are dry-heat cooking methods where the food is cooked by heat that is conducted through the air from an open flame or coals.

How To Make Amazing Turkey Gravy
Making a sensational gravy on Thanksgiving (or any other time) is a simple way to establish that you more or less know what you're doing in the kitchen.

Everything You Need to Know About Butter
Butter is the most prized fat because of its delicious flavor and rich, creamy mouth-feel. Learn how to use it in cooking, baking and making sauces.

What is a Beef Blade Steak?
Beef blade steak comes from a tender muscle in the beef chuck primal cut. The only problem is that it has a tough strip of gristle running through it.

What Is Calamari and How is it Cooked?
Calamari means a dish made of squid, usually (but not always) battered and deep-fried. Using the right cooking technique prevents it from turning chewy.

How To Roast A Chicken
If you've never roasted a chicken before, or if it's been a while since you did, this simple tutorial will walk you through all the steps.

Simple Technique for Cooking White Rice
Tired of soggy rice or crunchy rice? Follow these 6 simple steps and you'll make perfect rice every time. No rice cooker required!

French Baguette Recipe
The classic French baguette might take a lifetime to master, but you don't have time for that. Here's a simple baguette recipe that will amaze you.

No-Bake Key Lime Pie Recipe (3 Ingredients)
This traditional key lime pie recipe only needs 3 ingredients, and you don't even have to bake it. So it's a perfect summertime pie.

Classic French Steak au Poivre Recipe
Steak au poivre is a classic French steak made with crushed black peppercorns and a creamy sauce flavored with cognac. It's the ultimate French steak recipe.

Classic French Nicoise Salad Recipe
Here's a recipe for Nicoise salad featuring pan-seared potatoes, tuna, green beans, olives and hard boiled egg, along with a garlicky vinaigrette.

Creamy Chocolate Mousse Recipe
The perfect chocolate mousse is both rich and creamy AND light and airy. This chocolate mousse recipe shows you how to achieve that.

Mac and Cheese Casserole with Bacon & Peas
This cheesy mac and cheese casserole is made with peas and bacon, topped with panko breadcrumbs and baked until it's golden brown. Pure comfort food.

Skillet Brownies Recipe
Skillet brownies are fun to make (and eat). I like to use a cast iron skillet because it gives the brownies the nice chewy edges that I love.

Garlic Roasted Chicken
This garlic roasted chicken has a beautiful garlic flavor that isn't overpowering at all. It's a classic recipe, and you'll love the flavor and aroma.

Crispy Buttermilk Fried Chicken
This buttermilk fried chicken is marinated in buttermilk overnight, then coated in seasoned flour and pan fried until it's golden brown and delicious.

Culinary School Listings - Find Culinary Schools in Florida
Check out these detailed listings and profiles of culinary schools in Florida.

Culinary School Listings - Find Culinary Schools in New York
Check out these detailed listings and profiles of culinary schools in New York.

Royal Icing Recipe for Decorating Cookies
Royal icing is a sweet, hard icing made from egg whites and powdered sugar, and it's perfect for decorating cookies. Here's an easy royal icing recipe.

Cheese Souffle Recipe
I'll tell you the truth about souffles: They're not super easy to make, but they aren't impossibly difficult, either. This cheese souffle recipe is my ultimate favorite.

Braised Oxtail Recipe
Braised oxtail is pure culinary magic, taking an odd cut of meat and transforming it into something rich and succulent for an incredibly satisfying meal.

Prime Rib Roast: The Closed-Oven Method
This prime rib roast recipe requires a little bit of math to calculate the cooking time, but it's easy and will give you perfect medium-rare prime rib.

Prime Rib Roast: The Sear-Last Method
Unlike most prime rib recipes, this one involves slow-roasting the meat at a low temperature, and then searing it at a high temperature right before serving it.

Brownies Made with Cocoa Powder (Instead of Melted Chocolate)
Making brownies with cocoa powder is easier than the usual melted chocolate technique, and it also makes cleanup much quicker. Oh, and they taste terrific.

Roasted Butternut Squash Soup Recipe
This butternut squash soup recipe is made with roasted butternut squash and chicken stock. Roasting the squash brings out incredible flavor, sweetness and depth.

Five Classic Cake Recipes From Scratch
The thing about baking a cake from scratch is that it's not really any harder than using boxed cake mix. These classic cake recipes are perfect for birthdays and other special occasions.

Corn Bread Recipes
These corn bread recipes are some of my favorites, and they really run the gamut from sweet to savory to spicy to tangy. There's definitely something for everyone here.

Braised Chicken Recipe
Braising is a wonderful way to cook chicken. The chicken turns out tender and flavorful, and you end up making a delicious chicken broth in the process.

Rack of Lamb Recipe
Roasted rack of lamb sounds fancy but it is really easy to make. For this recipe we sear it in a hot pan then roast it until it's perfectly medium rare.

10 Great Braising Recipes (Meat and Vegetables)
Here are 10 great braising recipes for meat and vegetables. See how to braise beef, how to make braised lamb, braised pork and more.

How To Make Scones - Step 2: Beat Eggs In Separate Bowl
In a separate bowl, beat two eggs until they're light and airy. You'll need a third egg reserved for later — you're going to use it to brush the scones with egg white before baking.

How To Make Scones - Step 6: Bring the Dough Together
If you need a bit more liquid to moisten the dough you can add it now — about a tablespoon at a time, just enough so that the dough holds together.

Lamb Shoulder: Lamb Meat Cuts Chart
Lamb shoulder is often roasted — in which case it is usually boned and rolled. Lamb shoulder is also sometimes cut into chops.

Roasted Chicken 10 Ways - Recipes and Preparations
Roasting a chicken is one of the easiest ways to prepare a delicious family dinner. Here are 10 different ways to prepare a roasted chicken.

Five Classic Cookie Recipes
These five easy cookie recipes demonstrate three different cookie-making methods: the drop method, the molded method, and the rolled method.

7 Tips for Cooking a Turkey
What's the best way to roast a turkey? Should you roast a turkey breast or a whole turkey? And what about deep-frying? Here's everything you need to know about cooking a turkey.

Rich & Tangy Buttermilk Cornbread Recipe
For a delicious variation on the basic corn bread, try this buttermilk cornbread recipe. It's rich and slightly tangy, and it's really easy to make.

How to Roast Beets
Roasted beets, with their sweet earthy flavor, are one of the great culinary pleasures and they have all kinds of uses. Learn how to roast beets.

How to Roast Beets: Step 2
You don't have to use your expensive, extra-virgin olive oil for roasting beets. The cheaper stuff will do fine.

How to Roast Beets : Step 3
You can tell when the roasted beets are done by inserting a sharp knife into one of the beets. If it slides in easily, they're done.

How to Roast Beets: Step 4
These delicious beet crisps are an unexpected byproduct of roasting beets. Crispy, salty, beety, they're almost as good as the roasted beets themselves.

How to Roast Beets: Step 5
After they're roasted, the beet skins will slip right off. You can use a paring knife on the stubborn spots, but don't cut away too much beet.

How to Roast Beets: Step 6
You can use these roasted beets in a roasted beet salad, which is always popular, or just serve them alongside sauteéed beet greens.

Soups, Broths, Chowders & Bisques
Soup is all about contrasts: Hot and aromatic, it's the ultimate winter comfort food. Chilled, a Spanish gazpacho is a summertime revelation. Either way, soup is a feast for the senses that soothes and satisfies.

Puréed Soups
Puréed soups generally use some type of starchy ingredient such as potatoes or rice as a thickener.

Lobster Bisque Recipe (Medium Difficulty)
There's an easy way and a hard way to make lobster bisque. And one that's right in between, so the bisque packs real flavor but isn't too time-consuming.

Cross Contamination: What It Is and How to Prevent It
Cross contamination is a fancy name for bacteria on one thing getting onto another thing, via direct contact, which in the culinary arts we try to avoid.

What Is Simmering? An All-Purpose Cooking Technique!
Simmering is a cooking technique where food is heated in liquid with bubbles that form and gently rise to the surface, which is just short of boiling.

Hearty Bolognese-Style Meat Sauce for Pasta
Inspired by the classic Italian ragu alla bolognese, this hearty meat sauce is much quicker and easier to make. But do you dare serve it with spaghetti?

Potatoes Dauphine Vs. Dauphinoise: What's the Diff?
The phrase

Salad Dressings, Spreads & Condiments
Salad dressings come in one of two types: temporary emulsions, like vinaigrettes, where you have to shake or stir the dressing to mix the oil and vinegar and they begin to separate right away; and permanent emulsions like mayonnaise, which, if done properly, will stay together indefinitely.

Avocados: How to Buy, Ripen and Store Them
Avocados make everything better, from sandwiches to omelets to shrimp cocktails. Here's what you need to know about buying, ripening and storing them.

Salads: Green Salads, Side Salads & Composed Salads
Salads can be made from just about any ingredient, and served as appetizers, side dishes or main courses. What they all have in common is that they're bound together with, or accompanied by, some kind of dressing.

Risotto Recipe for Beginners
If you've never made risotto before, this easy recipe is a great place to start. This simple Italian classic is finished with butter and parmesan cheese.

Puréed Cream of Celery Soup Recipe
This puréed celery soup is flavored with sherry, garlic, and onions, thickened with a single potato and finished with crème fraîche and fresh herbs.

Grits: A Completely Different Thing Than Polenta
In one of the most remarkable cases of mistaken identity ever, grits and polenta are often thought of as one and the same. But there's a huge difference.

What Does Au Gratin Mean in Cooking?
The au gratin method of cooking involves baking sliced potatoes or vegetables in a dish layered with cheese and a buttery topping of seasoned breadcrumbs.

What is the Best Steak?
You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut of beef.

Homemade Hollandaise Sauce Recipe: A Classic Made Easy
To make Hollandaise sauce, you'll absolutely need to make clarified butter. Beyond that, you mainly need a pot, a bowl, and to be able to pour and stir.

Horseradish Sauce Recipe for Roast Beef
This pungent yet cool and creamy horseradish sauce wakes up the palate, making it perfect to serve with a roasted prime rib. Not to mention sandwiches.

Classic Veal Piccata Recipe: Quick, Easy Comfort Food
Thin veal cutlets are browned, and then draped in a rich, lemony sauce. Veal piccata is a comforting dish you can have on the table in under 30 minutes.

Fluffy Homemade Vanilla Cake Recipe
This vanilla cake is made using the creaming method, so it's light and fluffy, and it's made with butter (not shortening), for extra-heavenly flavor.

Classic Mornay Cheese Sauce Recipe
The Mornay sauce is a classic cheese sauce for vegetables made by enriching a standard bechamel sauce with Gruyere and Parmesan cheese.

Turkey Noodle Soup Recipe Using Leftover Turkey Carcass
The best thing in the world to do with a turkey carcass is simmer it to make broth, then use the broth to make rich and satisfying turkey noodle soup.

How to Roast a Bone-In Leg of Lamb
Roasting a leg of lamb is as simple as roasting any large cut of meat. The main challenge is, because of its shape, making sure the roast cooks evenly.

Basic Crepe Recipe (Sweet or Savory)
Whether you're looking to make sweet crepes or savory ones, this basic crepe recipe is what you're looking for. Light and buttery, and easy to make.

Easy Homemade Black-Eyed Peas Recipe
Black-eyed peas are said to bring good luck for the new year. These are simmered with a ham hock, adding dark, smoky flavors to the fragrant pot liquor.

Rice & Other Grains
White rice or brown? Short-grained or long? Basmati or jasmine? If it has to do with rice, you'll find all the recipes and info you need right here.

Make Your Own Corn Tortillas
These easy corn tortillas are made with water and flour, which is pretty much the easiest recipe there is. Use a rolling pin or cast-iron tortilla press.

Triple Meatloaf with Tangy Ketchup Glaze
This triple-meat meatloaf recipe is made with beef, pork, and veal, flavored with buttermilk or tomato juice and topped with a tangy ketchup glaze.

New England-Style Fish Chowder Recipe
This classic New England-style fish chowder is hearty and satisfying. It's can be made with haddock, cod, halibut, or practically any lean white fish.

Tender Braised Swiss Steak Recipe
This tender and satisfying swiss steak is made with beef round steaks that are braised in a thickened sauce of beef stock and puréed tomatoes.

Lasagna Recipe with White and Red Sauce
This classic lasagna features layers of white sauce plus red sauce, so it's rich without being too heavy. It also features time-saving no-boil noodles.

Chicken Marengo Recipe: Napoleon's Favorite Dish
Chicken Marengo is a rustic French chicken recipe made with black olives, tomatoes and herbs, and legend has it that it was invented by Napoleon's chef.

Roasted Beet Salad With Feta Cheese Recipe
This simple but elegant roasted beet salad features red and golden beets, mild feta cheese and baby greens in a light olive oil and lemon juice dressing.

Sweet Corn Muffins Recipe
These sweet corn muffins are lighter and more tender than regular muffins, and also sweeter. Which means they'll go really well with spicy foods like chili.

Homemade Strawberry Scones Recipe
These homemade strawberry scones are sweet, nutty, and deliciously moist. They're made with heavy cream, but you could substitute strawberry yogurt.

Creamy Potato and Leek Soup Recipe
Potato and leek soup is one of the most satisfying creamy soups. It's like eating a bowl of baked potato, especially when we add cooked, diced bacon.

Here is the Right Way to Cook Quinoa
Quinoa is light and fluffy with a slight nutty flavor that goes with chicken, fish, or anywhere else you'd serve rice or couscous. Here's how to make it.

Roasted Fingerling Potatoes Recipe
Fingerling potatoes have a creamy, almost sweet flavor that goes well with meat, poultry and fish. They're a nice alternative to white or red potatoes.

Chocolate Chip Banana Bread Recipe
Banana bread has always been the most opportunistic of all the breads. It waits until you have overripe bananas, then suddenly it occurs to you to make it.

Do You REALLY Have to Refrigerate Butter?
If you always thought you had to keep your butter in the fridge because you were concerned about food poisoning, your life's about to get a LOT easier.

Homemade Garlic Aioli Sauce Recipe
A good shot of garlic gives this aioli recipe its punch. Do use the best-quality olive oil you can afford, because you'll really taste the difference.

Food Safety & Sanitation
There aren't many absolute rules in the culinary arts, but following safe food handling procedures is a must. Learn the dos and don'ts of food safety and sanitation.

Food Poisoning and Food Spoilage
Food spoilage and food poisoning are caused by bacteria. Find out what makes bacteria grow, and how to stop them from contaminating your food.

Keeping Cold Foods Cold and Hot Foods Hot
Preventing food poisoning comes down to keeping cold foods cold and keeping hot foods hot. Find out how to stop bacteria from contaminating your food. Page 2.

Preventing Food Spoilage and Poisoning - Acidity
Food spoilage and food poisoning are caused by bacteria. Find how to stop them from contaminating your food, including info on pH levels and acidity. Page 3.

Sesame-Ginger Grilled Chicken Breasts Recipe
This recipe for sesame-ginger grilled chicken blends sweet, salty and aromatic flavors into a simple but sophisticated Asian-inspired chicken dish.

Corned Beef Recipe (Made From Cured Brisket of Beef)
Cooking your own corned beef at home is really easy. All you need is a cured corned brisket of beef, a big pot and a few hours. Check out this easy corned beef recipe.

Herb Broiled Spatchcock Chicken Recipe
This broiled chicken recipe is prepared using a smaller bird called a broiler, which is usually around 2 to 3 pounds. Splitting it open helps it cook quickly.

How to Make a Milkshake (Any Flavor)
Making a rich, thick milkshake is easier than you think. You mainly need to know the correct ice-cream-to-milk ratio, and also the proper temperature.

How To Make Clarified Butter: 6 Simple Steps
Clarified butter is great for sautéeing and making sauces, and it also keeps longer than regular butter. This tutorial will show you how to make it.

Step 2: Let the Milk Solids Separate
Making clarified butter: The foam on the surface is the butter's water content boiling off. The white residue is the milk solids separating out from the butterfat and water.

How To Make Clarified Butter Guide - Skim the Foam
Making clarified butter: As the butter continues to melt, you'll skim the foam and milk solids from the surface. Note the clear, golden liquid underneath the foamy residue. Page 3.

Step 4: Set Aside the Milk Solids
Making clarified butter: Keep a separate bowl for the milk solids you skim off — it's fantastic on popcorn.

How To Make Clarified Butter Guide - Continue Simmering
Making clarified butter: In a few minutes you'll have skimmed off most of the milk solids, leaving just the pure, yellow butterfat. Page 5.

How To Make Clarified Butter - Step 6: Remove From Heat
Because it's pure butterfat, clarified butter doesn't spoil as easily as ordinary butter, so you can keep it for quite a long time.

Standard Breading Procedure Step 2: Dredge the Item in Flour
With your left hand (assuming you're working left-to-right), dredge the item in flour and shake off any excess.

Standard Breading Procedure Step 3: Transfer to the Egg Wash
When you transfer the item to the egg wash dish, try not to get your left hand wet. Otherwise, when you go to dredge the next item in flour, you'll make a big mess.

Standard Breading Procedure Step 4: Toss in Seasoned Bread Crumbs
Use your right hand to take the item out of the egg wash and transfer it to the dish with the bread crumbs. Toss it in the bread crumbs until it is thoroughly coated.

Standard Breading Procedure Step 5: Chill for 15 Minutes
What happens is that the flour sticks to the food, and the egg wash sticks to the flour. Finally, the bread crumbs stick to the egg wash.

Standard Breading Procedure Step 6: Fry in Hot Oil Until Golden Brown
Fry for a minute or two, until golden brown on the bottom. Then flip and repeat. Drain on paper towels and serve.

Homemade Corned Beef Hash Recipe
Homemade corned beef hash is about a thousand times better than the kind that comes from a can, and it's an awesome way to use leftover corned beef.

Basic Béchamel Sauce Recipe
Béchamel is a basic white sauce, one of the five mother sauces, that you can serve as-is, or use for making all sorts of other creamy, cheesy sauces.

How Cooking Works: Convection and Conduction
Cooking is all about getting food hot, which happens by either conduction or convection. But what's the difference? And when should you use each method?

Culinary Arts Fundamentals - Basic Cooking Principles, Knife Skills and Food Safety
Learn the fundamentals of the culinary arts, including knife skills, basic cooking methods, making sauces and emulsions, and the essentials of food safety.

FAT TOM: Six Factors That Contribute to Food Spoilage
FAT TOM sounds like a cuddly guy in a white chef's jacket who maybe comes around your kitchen to help out. In fact, it's something even more important.

Culinary Arts Reference Guide
If weights, measurements or culinary definitions have you baffled, don't worry — this quick reference area will help get you back on track!

Haggis: What Is It?
Haggis is a traditional Scottish dish made of sheep or lamb organs with oats and suet, seasoned and stuffed in a casing made of the animal's stomach.

Easy Beef Jerky Recipe with Variations
This jerky recipe features beef, but you can easily modify it for other meats such as buffalo, venison, turkey or chicken.

Help Making Beurre Blanc Sauce
From the Culinary Arts Mailbag, a reader has a question about what type of butter is best for making beurre blanc sauce. Read Danilo's advice.

Easy Baked Ham with Fruit Glaze
This delicious baked ham recipe features a simple fruit glaze made from peach, apricot or pineapple preserves.

Roasted Boneless Pork Loin Recipe
This simple roast pork loin recipe is seasoned with an aromatic herb and garlic rub and then roasted to perfection. See how to roast this juicy, tender pork loin.

Au Jus for Prime Rib (Recipe)
This easy au jus recipe is perfect for roasted beef recipes like prime rib. You can also modify the au jus to serve with roasted chicken, lamb or veal.

Homemade Buttermilk Ranch Dressing Recipe
This herby, tangy ranch dressing is made with fresh herbs and real cultured buttermilk, and it'll blow away anything that comes from a bottle or packet.

Homemade Cloverleaf Buttermilk Dinner Rolls Recipe
These buttermilk rolls are soft and fluffy and they're perfect for a special dinner. The buttermilk helps soften the dough and adds a yummy tangy flavor.

Make Any Food Crispy: The Standard Breading Procedure
This tutorial demonstrates the standard breading procedure, a simple three-step process for coating foods in a crispy breading before frying in hot oil.

Prime Rib Roast: The Traditional Method
This prime rib roast is cooked by the traditional method of roasting on high and then finishing at a lower temperature for a perfect medium rare.

How NOT to Chop an Onion
There's a right way and a wrong way to chop an onion. Learn how to chop an onion the fast, easy and safe way. (Bonus: I reveal the cure to watery eyes.)

How to Chop an Onion - Step 4: Position Your Onion
How to Chop an Onion: Make your first cut parallel to one of those flat ends. If you're right-handed, you'll begin on the right-hand end of the onion, and lefties will start on the left.

Slicing Crosswise - How to Chop an Onion
How to Chop an Onion: Cut crosswise through the onion, slicing off little semi-circular sections as you work your way from right to left (or left to right for you lefties).

Onion Chopping Guide - Step 7: Cutting Downward
How to Chop an Onion. Page 7. Culinary Arts.

Onion Chopping Guide - Step 9: Quick Chops
How to Chop an Onion: Page 9. Now just give those outer sections a quick chop and you're basically finished.

Onion Chopping Guide - Step 10: Perfectly Chopped Onion
As you can see, we've quickly and easily chopped that onion. Hopefully you did it without cutting yourself. If so, congratulations!

How to Chop an Onion - Step 2: Trim the Ends Off the Onion
How to Chop an Onion: Make sure you have a cutting board and a sharp knife. Place the onion on its side in front of you and slice off the top and bottom ends.

How to Chop an Onion - Step 3: Cut the Onion in Half Lengthwise
Carefully cut the onion in half by slicing straight down through the center. Note the way my thumb and forefinger form an arch over the top of the knife

Onion Chopping Guide - Step 6: Flip the Sections Sideways
How to Chop an Onion: page 6. Flip those sections onto their sides in a little stack. Line up the straight edges so they're facing your knife.

How to Chop an Onion - Step 8: Slice Your Way Outward
How to Chop an Onion: Keep trimming away toward the outer rings of the onion, letting those natural cubes fall onto the cutting board.

What is the Maillard Reaction? (Culinary Definition)
This Maillard reaction occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.

8 Ways to Cook Chicken
Whether you've never cooked a chicken before, or you're looking for a new twist on the same old bird, here's the ultimate guide on how to cook chicken.

Basic Cornbread Recipe (Sweet OR Savory)
This cornbread recipe is slightly sweet, but if sweet isn't your thing, you can leave out the sugar. Either way, this cornbread is perfect for breakfast, lunch or dinner.

How to Cook Pork Chops
The perfect pork chop is an inch thick, seared on the stovetop to a lovely golden brown, then finished in the oven. Learn how to cook pork chops.

How to Cook Pork (Without Overcooking It)
For years people learned that the way to cook pork was to overcook it. But new guidelines mean we can serve pork that's tender, juicy and flavorful and still perfectly safe.

Perfect Hard Boiled Eggs
Do you want perfect hard boiled eggs AND want to be able to peel them easily? Here's what you need to know, and the technique for how to do it.

Wood Vs. Plastic Cutting Boards: Which is Better?
Trying to find out if plastic cutting boards are really better than wood? The answer is a no-brainer. Get the facts about wood and plastic cutting boards.

How to Make Perfectly Fluffy Scrambled Eggs
To make perfect scrambled eggs, you want to whip a lot of air into the eggs. Learn to make light, fluffy scrambled eggs using this easy technique.

How To Make Pancakes From Scratch
This pancake recipe can be easily halved or doubled, and you can whip it up in a jiffy. And avoid some of the most common pancake mistakes people make.

What Is Foie Gras?
Foie gras is the liver of a duck or goose, considered a luxury or delicacy item, with a rich flavor and smooth texture. It's often served pan-seared.

Fennel: Definition and Culinary Uses
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How To Make Your Own Beef Stock - Step by Step
Beef stock (also called. Culinary Arts.

Beef Stock Slideshow - Roast Bones for 30 Minutes
When making beef stock, you'll roast the bones in a 400 degree oven for half an hour. They should be moderately browned by this point. Page 2.

How To Make Beef Stock - Step 3: Add Mirepoix to Roasting Pan
Mirepoix, a mixture of aromatic vegetables including carrots, celery and onions, is an important part of making beef stock.

How To Make Beef Stock - Step 4: Continue Roasting Bones with Mirepoix
The acid in tomatoes also helps the process of making beef stock. We usually use tomato paste or tomato purée.

How To Make Beef Stock - Step 5: Place Roasted Bones in Stockpot
Once the bones are thoroughly browned, place them in a heavy-bottomed stockpot. Here is where you'll make your beef stock.

How To Make Beef Stock - Step 6: Cover Bones with Cold Water
It's important to use cold water when making beef stock, as it helps in dissolving the collagen that forms gelatin. Use about a quart of cold water for each pound of bones.

How To Make Beef Stock - Step 7: Add Mirepoix and Sachet
Now add the mirepoix from the roasting pan, and the deglazing liquid. A sachet d'epices will add flavor and aroma to the finished beef stock.

How To Make Beef Stock - Step 8: Simmer 4-6 Hours
When making beef stock, you don't want a violent, rolling boil as this will interfere with the clarification process and result in a cloudy stock.

How To Make Beef Stock - Step 9: Stock Will Be a Rich, Dark Brown
Over the course of several hours, the beef stock will have taken on a rich, brown color. This brown color is largely a result of roasting the bones.

How To Make Beef Stock - Strain Through Cheesecloth
Strain the beef stock through a cheesecloth-lined mesh strainer. You can... Page 10.

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Grenouille (pronounced

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