Culinary Arts Sitemap - Page 3 2016-09-26

Beurre Rouge - Red Butter Sauce Recipe
Beurre rouge is a simple butter-based emulsified sauce that is delicious with practically any fish or seafood.

Buttermilk Pancakes Recipe
These buttermilk pancakes have a bit more tang than ordinary pancakes. You could also substitute sour cream for the buttermilk.

Is It Wrong to Deep-Fry a Steak?
On a recent episode of one of those cooking reality shows, one of the contestants was criticized for cooking a rib-eye steak in the deep fryer.

Clostridium Botulism Food Poisoning
Clostridium Botulinum, the bacteria that causes botulism, is one of the most toxic substances in the world. Read more about how to stay safe from botulism.

What is Cooking? - Ways Food is Transformed by Heat
What is cooking? At its most basic, cooking is about the ways in which food is transformed by applying heat to it.

What Is Frisee, Chicory or Endive? - Definition
In the culinary arts, the word frisée refers to a variety of curly-leafed lettuce that is related to endive and has a slightly bitter flavor.

Thick French Toast Recipe
Because it's so thick, this French toast is made in two steps: first we brown it on the griddle, and then finish cooking it in the oven.

Sautéed Beet Greens Side Dish Recipe
Beet greens are one of the most flavorful and easy kinds of greens you can prepare. Check out this recipe for sautéed beet greens.

Classic Spicy Creole Tomato Sauce Recipe
The Creole sauce is a spicy tomato sauce made with sauteed onions, green peppers, and garlic, and seasoned with cayenne pepper.

Roasted Butternut Squash Purée Recipe
Butternut squash is tasty served on its own, and it can also be used for making soups, pastas, even desserts. This roasted butternut squash purée recipe is where it all starts.

Purée of Carrot Soup Recipe With Potato
Also known as Potage Crecy, this classic purée of carrot soup is vibrantly colorful and aromatic.

Steaming: Moist Heat Cooking Method
Steaming is a very gentle cooking method, making it ideal for delicate items like seafood. Steam also cooks the food quickly while retaining its nutrients.

What Is Cardamom Spice? (Definition)
Cardamom is one of the most expensive spices in the world, but you usually only need a little bit. It comes in various forms, and you can use it in seed form, ground, or even use the whole pods.

Homemade Tomato Ketchup Recipe
This ketchup recipe uses roasted tomatoes for extra depth of flavor, as well as three kinds of vinegar. Enjoy this tomato ketchup recipe.

Double Crust Peach Pie Recipe
I feel guilty making peach pie from fresh summer peaches. So instead I use frozen peaches, and the pie is amazing, and I can have it all year round.

Balsamic Vinaigrette Recipe
This classic balsamic vinaigrette recipe is perfect for a basic green salad, or with a simple salad of sliced tomatoes, fresh mozzarella and basil leaves.

Five Tips for Choosing a Culinary School
If you're interested in a career as a chef, a culinary school degree is something to consider. Here are 5 tips to help you choose the right one.

Chicken Suprême Cream Sauce - Recipe
The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. The Suprême Sauce is an ideal accompaniment for sautéed chicken.

Turnip Soup With Vegetable Broth Recipe
The humble turnip can be overlooked and underrated. If you're not already a fan of this flavorful root vegetable, this classic turnip soup may surprise you.

Turkey Stock Recipe
Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.

Classic Fettuccine Alfredo Recipe
This Fettuccine Alfredo recipe is made with cream, butter, parmesan cheese and parsley. Fettuccine Alfredo is delicious on its own, or with chicken or shrimp added.

Beef Barley Soup Recipe
For this beef barley soup recipe we braise beef chuck until it's fork tender, cook the barley and vegetables, then combine the ingredients to make the soup.

Does Searing Meat Seal in Juices?
The culinary illuminati say the idea that searing meat can

What Are Fava Beans, or Broad Beans? (Culinary Terms)
What are Fava Beans? In the culinary arts, Fava beans (also known as broad beans) are used in a number of ... Read more about Fava Beans.

What Is Italian Parsley?
Italian parsley is a variety of parsley with flat leaves that is perhaps the most commonly used herb in the culinary arts.

Cheddar Cheese Sauce Recipe
This yummy cheddar cheese sauce is made with cheddar cheese, mustard and Worcestershire sauce. It's perfect for nachos, or drizzled on a chili dog.

Homemade Home Fries Recipe Using Red Potatoes
These homemade home fries are made with red potatoes, onions, and red and green bell peppers.

Choux Pastry Recipe (Pâte à Choux)
Choux pastry is used for making beignets, cream puffs and éclairs, and the dough is first cooked on the stovetop and then baked until brown and crisp. Here's a choux pastry recipe.

Fricassee - Culinary Definition (And a Recipe)
Fricassée is a classic French stew made with chicken or veal. It's distinctive because the meat isn't browned before cooking, so it's a white stew.

New York Cheesecake Recipe
New York cheesecake should be rich, smooth and creamy with a dense, decadent consistency. The way we bake it ensures this New York cheesecake recipe turns out just right.

Smashed Potatoes with Roasted Garlic
These smashed potatoes are like mashed potatoes, but we don't peel them, and we mash them only very lightly. Also, we roast the garlic for depth of flavor.

How to Make Coleslaw
This classic coleslaw recipe is perfect for picnics and barbecues and goes with all kinds of sandwiches and grilled meats. See how to make coleslaw.

Butternut Squash Risotto
Butternut squash risotto is a great seasonal variation on the basic risotto recipe, and the sweet flavor and creamy texture of the butternut squash really complements the risotto.

Pasta Puttanesca Recipe - Culinary Arts
This pasta puttanesca recipe is made with tomatoes, black olives, capers and garlic. There are many versions of puttanesca, and this one features spaghettini, or thin spaghetti.

Chicken Risotto Recipe
This chicken risotto is another classic risotto recipe. You can either make it from a leftover roasted chicken or you can grill or poach a few chicken breasts and then shred it into bite-sized pieces.

Bell Pepper Coulis Recipe
This recipe for bell pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colorful garnish for puréed soups.

Descriptions of Moist-Heat Cooking Methods
Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid — whether it's steam, water, stock, wine or something else.

Osso Buco Recipe
Osso buco is a classic Italian recipe made by slow-cooking veal shanks until the meat is tender and succulent. This osso buco recipe is made with veal stock and garnished with a zesty lemony condiment called gremolata.

The Correct Angle For Using A Whetstone Or Knife Steel
These helpful graphics illustrate the correct 22½-degree angle for sharpening a chef's knife using a whetstone or a honing steel.

Scoville Heat Units of Chile Peppers
The Scoville Scale measures how hot chili peppers and hot sauces are. See how many Scoville units are registered by different types of peppers and hot sauces.

Pimento: Definition - What are Pimentos?
What are Pimentos? Pimentos, also known as cherry peppers, are a small, round, red pepper with a sweet flavor and very mild heat.

Bercy Sauce I
The Bercy sauce is a finished sauce for fish and seafood dishes that is made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.

Marchand de Vin: Red Wine Reduction Sauce
The classic red wine reduction sauce is made by reducing red wine and chopped shallots and then simmering in a basic demi-glace. It's delicious served with roasts and steaks.

Herbed Vinaigrette Salad Dressing Recipe
This herbed vinaigrette recipe is another easy variation on the basic vinaigrette formula. It can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives or tarragon.

Date Nut Muffins Recipe
These date-nut muffins can be mixed up and baked in just a few minutes. They're perfect for breakfasts, snacks, and fit nicely in a lunch bag!

Mexican Cornbread Recipe
This Mexican cornbread is made with fresh green chiles, sweet corn and shredded cheddar cheese, for a savory corn bread that has a little kick to it.

Poulette Cream Sauce for Chicken Recipe
The poulette sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes.

Raisin Spice Muffins Recipe
These raisin spice muffins are flavored with cinnamon and a hint of nutmeg, for a sweet, nutty, spicy treat. They can be mixed and baked in just a few minutes.

Mushroom Sauce I
This classic mushroom sauce is served with roasted or grilled meat dishes. It's made with sauteed mushrooms, shallots and simmered in a basic demi-glace.

Mushroom Sauce Recipe for Fish and Seafood
This creamy mushroom sauce can be served with fish and seafood dishes. It starts with a fish veloute sauce and it's flavored with wine and cream.

Asparagus Risotto Recipe
This asparagus risotto recipe is perfect to prepare in the spring, or whenever you can get your hands on fresh asparagus.

Blue Cheese Compound Butter - Recipe
Blue cheese butter is another type of compound or flavored butter. It's simple to make using this recipe, and is especially delicious on a grilled steak.

Easy Glazed Carrots Recipe
This recipe for glazed carrots is a great dish to serve alongside chicken and other poultry dishes.

Salmon Cakes Recipe - Salmon Croquettes
These delicious salmon croquettes are made with canned salmon, rice, lemon juice and other seasonings. They're a great way to use up leftover rice.

Oatmeal Cranberry Cookies Recipe and Baking Instructions
These oatmeal cranberry cookies are a fun twist on the basic oatmeal-raisin cookie. This recipe features dried cranberries instead of raisins.

Herb Seafood Sauce Recipe
This creamy herb sauce can be served with fish and seafood dishes. It's made by adding fresh herbs to a basic White Wine Sauce.

Portuguese Hearty Tomato Sauce Recipe
The Portuguese sauce is a hearty tomato sauce made with ...

Herbes De Provence - Do It Yourself Recipe
Herbes de Provence are a mixture of dried thyme, marjoram, savory and various other herbs, but it's the dried lavender that gives this blend of summer herbs its unexpected magic.

Cream Sauce Recipe
The Cream Sauce (or Crème Sauce) is a the original classic cream sauce and one of the simplest variations on the basic Bechamel sauce.

Nantua Sauce Recipe
This version of the Nantua Sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic Bechamel sauce. Traditionally, however, it is made with crayfish.

Pea Risotto Recipe
This pea risotto is made with sweet green peas and prosciutto for a classic variation on the traditional Italian risotto. The sweet flavor of the peas and the salty flavor of the prosciutto really elevate this risotto.

Green Bean Casserole
This green bean casserole improves on the traditional recipe while staying true to what you loved about it in the first place. So instead of using canned cream of mushroom soup, we'll make our own mushroom sauce.

Light & Airy Sponge Cake Recipe
This sponge cake recipe is made with whole eggs and melted butter, so it's quite a bit more moist and tender than angel's food cake, with a subtle vanilla flavor.

How to Make Whipped Cream
Whipped cream is the most sublime dessert topping there is, and you can make it yourself in about five minutes. These tips will help you get it right.

Food Grinder Attachment for KitchenAid Stand Mixer Review
The KitchenAid Food Grinder Attachment will make your KitchenAid stand mixer even more versatile than it already is.

Professional Chef Review of Vitamix 5200 Blender
A professional chef describes his experience using the Vitamix 5200 blender. Is it worth the money? If you're thinking of buying a Vitamix, read this review first.

Improve Cooking Skills (5 Simple Tips)
Are you looking for ways to bring a little extra pizazz to your cooking? Here are five simple tips to help you become a better cook instantly!

Forcemeat (Definition and Uses)
Forcemeat is a mixture of ground meat, fat, seasonings, and other ingredients that are blended to make pates, terrines, sausages and other foods.

Charcutiere Sauce Recipe
The Charcutière Sauce is a tangy sauce made with onions, mustard, white wine and chopped cornichons. It's an ideal accompaniment for grilled pork and other meat dishes.

What Are Fines Herbes? - Definition
What are Fines Herbes? In the culinary arts, the term Fines Herbes refers to a blend of herbs used in French ... Read more about Fines Herbes.

Glace Culinary Term Definition and Recipes
What is a Glace? In the culinary arts, the word glace (pronounced GLOSS) is a syrup-like reduction of stock that's used to flavor other sauces.

Conduction - Culinary Term Definition
In the culinary arts, conduction is a method of heat transfer where food is heated by direct with a hotter object.

Broccoli Mash (With Mashed Potatoes) Recipe
What happens when you cross broccoli with mashed potatoes? You get broccoli mash! Broccoli and potato are a great combination and this recipe is pure comfort food.

Fine Brunoise: Basic Knife Cuts - Photo Examples
Fine brunoise is a basic culinary arts knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.

What is Solanine and Why Does it Turn Potatoes Green?
Solanine is a toxic substance that can develop in potatoes. The telltale signs are a potato with a green tint and a bitter flavor, but that can be fixed.

How To Make Puréed Soups - Tips and Recipe
Puréed soups are warming and satisfying. Here's the basic procedure for making puréed soups from vegetables like carrots, cauliflower, celery and asparagus.

How To Cook Anything - Culinary Arts Cooking Methods
Cooking methods in the culinary arts include dry heat and moist heat methods. Read all about cooking methods are learn the best ones for every kind of food.

What Are Filbert Nuts? - Definition in Culinary Arts
What are Filberts? In the culinary arts, a filbert is a type of nut similar to hazelnuts, but with a slightly different ... Read more about Filberts.

What is Andouille Sausage? Definition
What is Andouille? In the culinary arts, andouille is a type of spicy sausage. Andouille sausage is usually made with ... Read the definition of Andouille.

What is Anise? (Culinary Definition and Uses)
The culinary uses of anise are largely limited to its seeds, which are used as a spice, either whole or ground, in baking, desserts and even sausages.

What Is a Compote? - Fruit Compote Definition
What is a Compote? In the culinary arts, the word Compote refers to fruit that has been stewed in ... Read the definition of Compote.

Key Food Handling Temperatures
This table illustrates the Food Temperature Danger Zone and the other key temperatures for safe food handling.

Choron Sauce - Recipe and Description
The Choron Sauce is a variation on the classic Bearnaise sauce made by adding tomato paste to the standard Bearnaise. Here's a quick and easy recipe.

Asiago Cheese Definition
In the culinary arts, Asiago refers to a type of Italian cheese made from cow's milk with a flavor and texture that depends on how long it's been aged.

Lyonnaise White Wine Onion Sauce Recipe
The Sauce Lyonnaise goes with roasted meat, grilled pork and poultry dishes.

Sachet d'Épices: Culinary Arts Dictionary
A sachet d'épices is a small cheesecloth sack of herbs and spices used to add flavor to stocks.

Sauce Robert Recipe
The Robert Sauce is a finished sauce made with onions, mustard and white wine simmered in a basic demi-glace. The Sauce Robert is an ideal accompaniment for grilled pork and other meat dishes.

Creamy Onion Soubise Sauce for Vegetables Recipe
The Soubise Sauce is a classic cream sauce for vegetables made by sauteeing onions and then pureeing them before adding to a basic Bechamel sauce.

Al Dente Definition - Culinary Arts Glossary
What is al dente? You've probably heard the term

How Many Burgers Per Person?
Culinary Arts.

Emmental Cheese: Description and Uses
Emmental cheese is a type of Swiss cheese that melts well and features a nutty, buttery flavor. It's one of two main cheeses used for making fondue.

Croque Monsieur: Classic French Grilled Cheese Sandwich
A croque monsieur is another level of grilled cheese sandwich. A little bit of béchamel sauce is what makes the French bistro classic so special.

Bouillon - Definition in Culinary Arts
What is Bouillon? In the culinary arts, bouillon is a broth made from chicken, beef or vegetables. The main characteristic of bouillon is ... Read more about bouillon.

What Is Caul Fat?
Caul fat is a thin membrane of fat that's used in the culinary arts to wrap forcemeats, as a sausage casing, and for barding roast meats.

Allspice: Definition - What is Allspice?
Allspice is a spice similar to cloves, cinnamon and nutmeg. It's used in all kinds of savory dishes and sweet desserts. Learn more about allspice.

Listeria: Food Poisoning Facts and Prevention
Listeria monocytogenes is a foodborne bacteria that causes more food poisoning fatalities than any other, even Salmonella and E. coli.

Liaison: Definition - Culinary Arts Dictionary
In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.

What Is Custard? - Definition and Links
What is Custard? Custard is a culinary preparation made by blending eggs with milk or cream. Custard is thickened by ...

What Is a Cutlet? - Culinary Definition
The word cutlet is a culinary term for a thinly sliced cut of meat, sometimes taken from the leg section of veal, pork or lamb, and usually pan-fried.

Top 10 Thanksgiving Pie Recipes
Here's a list of the most popular Thanksgiving pies, along with recipes for each one. If you think you know the top Thanksgiving pie, you might be surprised.

Bercy Sauce II
The Bercy sauce is a finished sauce for roasts and steaks that is made by reducing white wine and chopped shallots and then simmering in a basic demi-glace.

Ratatouille Recipe with Eggplant
Ratatouille is a traditional French dish made of eggplants, tomatoes and zucchini. This version uses zucchini, yellow squash and toasted pine nuts.

Idaho Potato Definition - Russet Potatoes
What are Idaho Potatoes? Although the term Idaho potato can refer to any potato grown in Idaho, it's usually used to describe Russet potatoes, which are... Read about Idaho potatoes.

Foyot Sauce Recipe
The Foyot Sauce is a variation on the classic Bearnaise sauce made by adding meat glaze to the basic Bearnaise. Like Bearnaise, the Foyot Sauce is typically served with grilled steak.

What Is Iceberg Lettuce? - Definition and Uses
Iceberg lettuce is regarded (perhaps unfairly) as being low in nutrition. But it's great in sandwiches and salads, and it lasts a long time in the fridge.

What Is Creme Brulee? - Glossary Definition
What is Creme Brulee? In the culinary arts, Creme brulee is a classic dessert made with egg yolks, cream and ... Read the definition of Creme Brulee.

Au Jus: Definition in Culinary Arts
What is Au Jus? In the culinary arts, the term au jus refers to a meat dish that is served with its own juices.

What Is Chaud-Froid?
Chaud-froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

What Is a Choux Pastry?
Choux is a type of pastry dough used for making cream puffs, gougères, beignets and other pastries. Choux is pretty simple to make from flour, milk, eggs and butter.

What Are Cloves? - Culinary Definition
What are Cloves? In the culinary arts, cloves are a spice that are made from the flower buds of the clove tree, which are then dried and ...

What Is Feta Cheese? - Culinary Arts Glossary
Feta cheese is a type of brined Greek cheese made from sheep's milk or a combination of sheep's and goat's milk and ... Read the definition of Feta.

Definition for the Italian Specialty Involtini
You may never have heard the Italian culinary term of involtini, but if you eat a lot of Italian food, it's likely you've tasted at least one variety.

Port Wine Sauce Recipe - Culinary Arts
This classic sauce is made by adding port wine to a basic demi-glace and is an excellent accompaniment for roasts and steaks.

Cooking and Culinary Classes for Kids
Here are descriptions of organizations that offer culinary classes for kids. Find children's cooking classes that are available near you.

Basting Definition - What is Basting?
In the culinary arts, basting refers to a technique for moistening the surface of roasting meat or poultry with pan drippings, stock or another liquid.

Canapé Definition - Glossary of Culinary Terms
What is a canapé? In the culinary arts, a canapé is a type of hors d'oeuvre traditionally made with a ... Read the definition of canapé.

Culinary Arts: What Is an Endive?
The word is used to refer to the leafy part of any of a variety of plants in the chicory family.

Escarole: Definition - What Is Escarole?
What is Escarole? Escarole is a leafy green vegetable with a slightly bitter flavor and ... Read more about Escarole.

Maltaise Sauce Recipe
The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise. The Maltaise sauce is traditionally served with asparagus.

Mustard Sauce Recipe
The Mustard Sauce is a classic cream sauce for vegetables made by adding prepared mustard to a basic Bechamel sauce.

A Substitute for All-Purpose Flour?
Dev from South Africa writes: All about flour. Photo © Rebecca Emery / Getty Images

Where to Buy Pasteurized Eggs
A couple of weeks ago I blogged about the importance of using pasteurized eggs in culinary preparations like mayonnaise, Hollandaise sauce and Caesar salad

Where to Buy Pasteurized Eggs
Every so often I'll write a blog post about the importance of using pasteurized eggs in culinary preparations like mayonnaise, Hollandaise sauce and Caesar

Culinary Arts Cooking Methods - Cooking Techniques - Dry Heat Moist Heat
Learn the difference between dry heat and moist heat, and the various cooking methods typical of each.

Pumpkin Risotto Recipe
This pumpkin risotto can be made with small, sweet pumpkins like sugar pie pumpkins, cheese pumpkins, cinderella pumpkins or Japanese pumpkins (a.k.a. kabocha squash).

Pumpkin Bread Recipe
Pumpkin bread is one of my favorite quick breads and it's a wonderful recipe to make during the autumn months. This pumpkin loaf recipe can be made with fresh or canned pumpkin puree and there's also a little bit of buttermilk.

Griddled Specialties: Pancakes, French Toast & More
Here's where you'll find recipes and info related to griddled specialty foods like pancakes, French toast and waffles.

Classic Caesar Salad Recipe
This classic Caesar salad recipe features crisp Romaine lettuce and a homemade dressing made with egg yolks, lemon, garlic, olive oil and anchovies.

Easy Tart Crust Recipe (for Sweet or Savory Tarts)
This tart crust is pretty easy to roll out, so it's good for making larger tarts, like 6 to 10 inches. Smaller tarts use a crumbly dough which is harder to work with.

Stocks & Sauces: The Basics
If sauce making is the heart of classical cuisine, stocks could be considered the heart of sauce making. Understanding stocks and sauces is kind of like Culinary Arts 101 in that it informs and influences so much of culinary thinking and builds skills that will be indispensable. So get ready to take your cooking to the next level!

Chive Butter - Compound Butter Recipe
Chive butter is one of my favorite herb butters. It's great on steaks, fish, vegetables, and you'll love it on a baked potato or mashed potatoes.

Can I Substitute Flour for Cornstarch?
So you're making a recipe that calls for cornstarch, and you're wondering whether you can substitute flour instead. The answer is: it depends.

What is Arrowroot?
Arrowroot is a powdered starch similar to cornstarch, which is used for thickening soups and sauces. Arrowroot produces a glossy sheen, which makes it good for thickening fruit-based pie fillings.

How To Make Mayonnaise - Step 10: Next Time, You Could Use One of These
A stand mixer is a great tool for making mayonnaise, especially if you're making a larger amount.

How To Make Mayonnaise - Step 5: Did I Mention, Keep Whisking While Adding Oil?
At this stage of making mayonnaise, the emulsion is beginning to start building up, so you can add the oil a bit more quickly.

How To Make Mayonnaise - Step 7: How's Your Arm Feeling?
When you're making mayonnaise, it's normal for your arm to feel like it's going to fall off. If your arm feels fine, your emulsion has probably broken already.

How To Make Mayonnaise - Step 8: Can You Believe This Is Still Just One Egg Yolk?
When making mayonnaise, don't try to add more than a cup of oil to a single egg yolk. That's just asking for trouble. And that kind of trouble, you don't need.

How To Make Mayonnaise - Step 9: Voila! You Just Made Your Own Mayo!
Adjust the flavoring with lemon juice and Kosher salt and you're all done. Mayonnaise made this way will keep no more than a couple of days in the fridge.

How to Make Mayonnaise: Step-By-Step Photo Tutorial
This tutorial will demonstrate how to make mayonnaise, with photos and instructions for each step along the way. You'll have your own homemade mayonnaise in a just a few minutes.

How to Make Mayonnaise - Photo Tutorial
The acid in the vinegar or lemon juice will help make your mayonnaise more stable. Keep whisking as you add a couple of drops of plain white wine vinegar or lemon juice.

How To Make Mayonnaise - Step 3: Add a Few Drops of Oil While Whisking Like Mad
Whisk as fast as you can and add just a few drops of oil at a time. This illustrated guide will show you how to make mayonnaise, with illustrations and instructions for each step along the way.

How To Make Mayonnaise - Step 4: Keep Whisking While Slowly Adding Oil
You're still just slowly drizzling in the oil at this point. Notice how the yolk is thickening and turning a bit creamy. It's not mayonnaise yet, but it's getting there.

How To Make Mayonnaise - Step 6: It's Starting To Look Like Mayonnaise Now
As you can see, we're adding the oil a lot faster now. And what you're whisking is looking less like an egg yolk and more like mayonnaise.

How to Use A Chef's Knife: Proper Grip
Note how the index finger is wrapped fully around the blade.The index finger and thumb should be opposite each other on either side of the blade. Page 2 of 4.

How to Properly Use a Chef's Knife - Photo Tutorial
Learn the right way to hold a chef's knife and how to grip the food you're cutting so that you don't cut yourself.

How to Use a Chef's Knife: Keeping Your Fingers Safe
The hand not holding the knife holds the food to keep it from sliding around. The grip shown here is called the

How to Use a Chef's Knife: An Alternate Grip
In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers curled safely inward.

How To Make Risotto - Step 4: Add Wine and Cook Until It's Absorbed
How to make risotto: Now add about a half cup of dry white wine to the rice and stir until it is is fully absorbed.

How To Make Risotto - Step 5: Add a Ladle of Hot Stock
How to make risotto: Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.

How To Make Risotto - Step 6: Continue Adding Hot Stock and Stirring
How to make risotto: Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.

How To Make Risotto - Step 8: Finish with Butter and Parmesan Cheese
How to make risotto: Stir in another 2 Tbsp unsalted butter and about 1/4 cup of freshly grated parmesan cheese.

How To Make Risotto: Step-By-Step Tutorial with Photos
This tutorial shows you how to make risotto, with photos of every step. Once you learn the risotto method, you'll be able to make all kinds of risotto recipes.

How To Make Risotto - Step 2: Add Uncooked Arborio Rice
How to make risotto: Add about 1 cup of uncooked arborio rice and stir briskly, coating the rice grains with the hot butter and oil.

How To Make Risotto - Step 3: Briefly Sauté the Rice
How to make risotto: Sauté the rice for a minute or two, until there's a slightly nutty aroma. The rice shouldn't look brown or toasted, though.

How To Make Risotto - Step 7: Cook for 20 to 30 Minutes
How to make risotto: The risotto is done when it's al dente, meaning that the grains are tender but still firm to the bite, without being crunchy.

How To Make Risotto Tutorial - Step 9
How to make risotto: Risotto turns sticky and gluey if held for too long, so it should be served right away.

Wholesome, Savory Stuffed Peppers Recipe
These stuffed peppers are filled with ground beef, pork and veal along with cooked rice, and topped with tomato sauce for an easy and delicious dinner.

Danilo's Everyday Salad: Simple, Easy and Good
This green salad of romaine lettuce, fresh tomatoes, avocado and mild feta is destined to be a classic. It's so easy, you'll want to make it every day.

Savory Quiche Lorraine Recipe
Quiche Lorraine is basically bacon and eggs baked in a pie, which means it's absolutely heavenly. Cheese is optional, but highly recommended.

Measurements & Conversions: Weights, Volumes, Temperatures and More
Everything you need to know about measuring weights and volumes, as well as some common conversions and equivalencies.

Perfect Juicy Pork Chops Recipe
For perfect pork chops, sear then in a very hot pan and then finish cooking them in the oven. This recipe will give you juicy and tender pork chops every time.

Pan Smoked Salmon Fillets
This delicious hot-smoked salmon recipe can be prepared on the stovetop in a cast-iron skillet.

Can I Substitute Shortening for Butter? (Or the Other Way Around?)
You can substitute shortening for butter (or butter for shortening), but you have to make a few adjustments. And there is a tiny bit of math involved.

How to Cook Corn on the Cob
Here are four (or five) different ways to cook corn on the cob, including grilling, roasting and boiling. And they're all incredibly easy.

Smooth Chocolate Ganache Recipe (and Mixing Tips)
Chocolate ganache is made with melted chocolate and heavy cream, and for a very smooth ganache, it's important to blend them together carefully.

Culinary Arts Tools & Equipment
Not sure of the best type of pan for cooking eggs? Wondering about the difference between plastic and wooden cutting boards? And how do you sharpen a chef's knife, anyway? I'll answer those questions and more in this section, so read on!

Farfalle: Definition - What is Farfalle Pasta?
In the culinary arts, the word farfalle refers to a type of pasta is shaped like little butterflies or bow-ties. Indeed, the word

Whisk the Egg Yolks and Water Until Light and Foamy
To begin making the hollandaise sauce, whisk the water and egg yolks for a minute or two, until the mixture is light and foamy.

Set the Bowl Over the Simmering Water
Set the bowl directly atop the saucepan, thus creating a sort of

Whisk the Yolks Until Slightly Thickened
Gently heating the egg yolks helps create a more stable emulsion, meaning your hollandaise sauce is less likely to break.

Remove From Heat and Begin Slowly Adding Butter
Add the melted butter slowly at first, a few drops at a time, while whisking constantly. Again, this is a key technique for making hollandaise sauce.

The Sauce Will Thicken As The Butter Is Added
As the sauce thickens, you can gradually increase the rate at which you add the butter. Hollandaise sauce is a wonderfully rich, lemony and buttery sauce.

Whisk In Lemon Juice and Season To Taste
Whisk in the lemon juice and season to taste with Kosher salt and cayenne pepper. The finished hollandaise sauce will have a smooth, thick consistency.

Serve the Finished Hollandaise Sauce Right Away
You can hold a hollandaise sauce for about an hour or so, provided you keep it warm. But it's best to serve it right away.

Hollandaise Sauce: A Guide for Beginners
If you've never made Hollandaise sauce before, don't worry. It might seem intimidating, but it's actually quite simple if you use this technique.

What is Kasha? (Definition and Cooking Tips)
In the culinary arts, the word kasha refers to a cooked cereal or porridge that can be made from any whole grain but is most commonly made from roasted buckwheat groats.

Puréed Raspberry Sauce Recipe
You can make this easy raspberry sauce with frozen or fresh raspberries. It's perfect for drizzling over ice cream, pound cake and other desserts.

Easy Chocolate Sauce Recipe
This chocolate sauce is easy to make and it's perfect for drizzling over ice cream or as a delicious dipping sauce for fresh berries or whatever.

Mushroom Quiche Recipe
This mushroom quiche is loaded with savory mushroom flavor and you can use any of your favorite mushrooms. I like to use cremini, shitake and oyster.

Jus: Definition - What is Jus?
What is Jus? In the culinary arts, the term jus (pronounced

Bay Leaf: Definition - What are Bay Leaves?
In the culinary arts, a bay leaf is a fragrant leaf that is used as an herb, especially in soups, stews and sauces. You might have heard that bay leaves are poisonous, and the idea of cooking with a poisonous leaf is an odd one.

Cassoulet: Definition - What is Cassoulet?
Cassoulet is a hearty French bean stew made with sausages, duck or goose meat and sometimes pork, topped with breadcrumbs and baked. It's usually served with a simple salad.

What is Carpaccio? (Culinary Definition)
Carpaccio is a traditional Italian appetizer consisting of thinly sliced raw beef drizzled with olive oil and lemon juice, and finished with capers and onions.

What is Amandine? (Culinary Definition)
The word amandine refers to a dish that is garnished with sliced, slivered or whole toasted almonds. Veggies such as green beans and asparagus are often served amandine, and so is fish such as trout.

Shortcut Recipe for Demi-Glace
This demi-glace shortcut recipe will save you about 8 hours in the kitchen. The secret? It's made with store-bought beef stock (or broth).

Stocks: A Building Block of Sauce Making
Stock is made from simmering bones, a process that forms gelatin, which in turn imparts an amazing amount of body to the stock.

Garde Manger Definition in the Kitchen
The culinary term garde manger refers to a category of foods produced in the cold kitchen, including smoked and cured foods, sausages and pâtés.

Cuts of Pork: Pig Diagram and Pork Chart
This pig diagram shows where the various cuts of pork come from, along with a description and some helpful cooking tips for each one.

Pork Loin: Pig Diagram and Pork Chart
The entire pork loin can be roasted, or cut into individual chops. Baby-back ribs also come from the upper ribcage area of the pork loin.

Pork Jowl: Pig Diagram and Pork Chart
The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon.

How To Make Creme Brulee - Step 5: Add the Cream
For this Creme Brulee recipe we use 1 cup of heavy cream and 1 cup of half and half. But for a richer custard, use 2 cups heavy cream.

How To Make Creme Brulee - Step 6: Strain the Custard Mixture
Straining the Creme Brulee custard filters out any eggy bits to ensure a nice, smooth consistency. Carefully pour the custard through a wire strainer.

How To Make Creme Brulee - Step 7: Set Up a Water Bath
Baking the Creme Brulee custards in a bain-marie keeps the air in the oven moist, and prevents the custards from cracking. Creme Brulee is a simple, elegant dessert.

How To Make Creme Brulee - Step 8: Pour the Custard Into the Ramekins
Carefully pour the Creme Brulee custard into the ramekins. Fill all the ramekins about halfway, then top up each one a little at a time.

How To Make Creme Brulee - Step 9: Cool In Water Bath
Remove the pan from the oven and allow the Creme Brulees to cool in the water bath for 30 minutes. They should chill for at least 4 hours, up to overnight.

How To Make Creme Brulee - Step 10: Prepare To Caramelize
About 20 minutes before you're ready to caramelize the tops of the Creme Brulees, remove the custards from the refrigerator. This step-by-step tutorial will show you how to make Creme Brulee.

How To Make Creme Brulee: Step-By-Step Tutorial
Creme Brulee is one of the most elegant desserts around and also one of the simplest recipes. This tutorial will show you how to make Creme Brulee.

How To Make Creme Brulee - Step 2: Beat the Yolks Until Smooth
Using a whisk, beat the yolks for a minute or two, or until they're completely smooth. This step-by-step tutorial will show you how to make Creme Brulee.

How To Make Creme Brulee - Step 3: Add the Sugar
Now add 1/3 cup sugar and continue to whisk for about 2 more minutes, or until the the sugar is fully incorporated and the yolks are a pale shade of yellow.

How To Make Creme Brulee - Step 4: Add Pure Vanilla Extract
Add 1 teaspoon of pure vanilla extract and whisk until blended. Creme Brulee is nothing but eggs yolks, sugar and cream with just a dash of vanilla.

Breakfast and Brunch: Eggs, Dairy Products and More
Breakfast and brunch showcase eggs and dairy products, as well as baked items and griddled specialties like muffins, scones, waffles and pancakes.

What Is a Filet? - Filet Mignon Definition
The culinary term filet refers to any boneless cut of meat, usually tender and high-quality. Interestingly enough, it doesn't refer to a specific cut.

Slow Roasted Pork Shoulder - Step 2: Prepare Spice Rub
For the spice rub, we're creating a blend of sweet, salty and spicy. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.

Moist Heat Cooking Methods - Culinary Arts Basic Cooking Techniques
Moist heat cooking methods include poaching, simmering, boiling, stewing, braising and steaming.

Help Making Hollandaise Sauce
A reader writes in with a question about making Hollandaise. It seems that a once-reliable recipe has stopped working. Read Danilo's advice to her.

What Kind of Herb is Dill and How is it Used?
Dill is a delicate herb with fragrant, feathery leaves. It's often paired with salmon, and it complements all kinds of fish, seafood and vegetables.

How to Roast Garlic
Roasted garlic is a complete transformation of raw garlic. Sweet, mild and delicious, you can use roasted garlic in pasta, pizza, mashed potatoes, or just spread it on crackers.

Beurre Manie: Definition
What is Beurre Manie? In the culinary arts, the term beurre manie refers to a mixture of equal parts butter and flour that is used for thickening sauces and soups.

What Is a Clafoutis? -Dessert Definition
A claftouis is a rustic French baked dessert made by baking cherries in a custard-like batter similar to pancake batter.

Lamb Flank - Chart of Lamb Meat Cuts
As is the case with beef flank, lamb flank can be tough unless cooked with moist heat. Lamb flank can also be used for making ground lamb.

Keeping Your Cooler Cool
If you're going to be cooking outside or at the beach or a picnic, you'll want to read these tips to make sure the food in your coolers says cool.

Sorbet: Definition - What is Sorbet?
Sorbet is a type of frozen dessert often made with some type of fruit or fruit juice along with a sweetener and other ingredients. But sorbet never contains dairy or eggs.

The Definition of Crudités - Culinary Arts
In the culinary arts, crudités are a simple type of hors d'oeuvre traditionally made with raw vegetables cut into small, single-bite portions.

How To Grind Your Own Meat: An Illustrated Tutorial
Grinding meat is easy to do, and when grind your own meat at home, you'll know exactly what's in it. This illustrated tutorial shows you how to grind meat.

How To Grind Your Own Meat - Step 2: Chill Cubes of Beef in Freezer for 30 Min.
Freezing the meat helps it hold its shape better and keeps it firm, so it goes through the grinder more easily. This illustrated tutorial shows you how to grind your own meat.

How To Grind Your Own Meat - Step 3: Freeze Grinding Plate and Other Cutting Parts
Put the blade, the grinding plate and the rotating

How To Grind Your Own Meat - Step 4: Place Meat and Other Ingredients in Hopper
Fill a larger bowl with ice, then nestle the smaller bowl into the ice to keep the finished product chilled. This illustrated tutorial shows you how to grind your own meat.

How To Grind Your Own Meat - Step 5: Turn Mixer On and Push Meat Into Grinder
It's best to add salt at the end so you can judge the flavor. This illustrated tutorial shows you how to make your own ground beef.

How To Grind Your Own Meat - Step 6: Here Comes the Freshly Ground Meat
The best way to know for sure what's in your burgers, ground beef or other ground meats is to grind it yourself. This illustrated tutorial shows you how to grind your own meat.

How To Grind Your Own Meat - Step 7: The Finished Ground Beef
Here's where you can season with Kosher salt and freshly ground black pepper, as well as any wet ingredients. This illustrated tutorial shows you how to grind your own meat.

How To Grind Your Own Meat - Step 8: Gently Form the Meat Into Patties
Gently shape the meat into balls — about 6 oz each is about right — then flatten into patties. This illustrated tutorial shows you how to grind your own meat.

How To Grind Your Own Meat - Step 9: Grill or Broil to Your Liking
Accepted doctrine is that ground beef should be cooked to a minimum internal temperature of 165°F. This illustrated tutorial shows you how to grind your own meat.

What's the Difference Between Sherbet and Sorbet?
A reader wants to know the difference between sorbet, sherbet and other frozen desserts. Read Danilo's explanation.

What is a Bain-Marie? - Culinary Arts Dictionary
In the culinary arts, a bain-marie is a container filled with hot water that can be used for ... Read the definition of Bain-marie.

Bombe (Bombe Glacée) Cooking Definition
What is a Bombe? In the culinary arts, a bombe, or bombe glacée, refers to a ... Read the definition of Bombe.

Coriander Definition and Culinary Uses
In the culinary arts, Coriander leaves are used as an herb and the seeds are used as a spice. Both are used in a variety of dishes and cooking methods.

What Are Groats?
The word groats can refer to any whole kernel of grain that has been processed so as to remove its outer husk or hull, sometimes called chaff.

Sautéed Bass With Lemon Herb Butter Recipe
This sauteed bass recipe is as simple as can be, and it's made even better by topping it with a delicious lemon herb butter.

Basil: Definition - What is Basil?
Basil is a fragrant herb associated with Italian and Asian cuisines. There are two main varieties used in the culinary arts.

6 Questions About Carrots (With Answers)
Carrots are one of the most common ingredients in the culinary arts. Here are 6 questions (and answers) about this versatile vegetable.

What Is Chiffonade?
What is Chiffonade? Read the definition of Chiffonade.

What Is Fusilli?
What is Fusilli? In the culinary arts, the word Fusilli refers to a type of pasta that is shaped like ... Read the definition of Fusilli.

What Is Amaretto Liqueur?
Amaretto is an Italian liqueur that's made from almonds or apricot pits, and has a number of culinary uses. It pairs especially well with chocolate.

Italian Sausage Pasta Sauce Recipe
This Italian sausage pasta sauce is made by browning Italian sausage and then simmering it in a fresh tomato sauce.

Cayenne Pepper Definition and Uses in Cooking
What is Cayenne? In the culinary arts, cayenne is a hot, red chili pepper that is commonly used in ... Read the definition of Cayenne.

What Is Bouillabaisse?
Bouillabaisse is a classic French soup featuring fish and seafood from the Mediterranean region of Provençe, and garnished with a sauce called rouille.

What Is Blind Baking?
Blind baking is a culinary term for the process of pre-baking a pie crust or tart shell before the filling is added.

Flat Top Definition in the Culinary Arts
What is a Flat Top? In the culinary arts, a flat top is a type ... Read the definition of Flat Top.

Slow Roasted Pork Shoulder: Step-By-Step
This slow-roasted pork shoulder is juicy, crispy and insanely flavorful. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.

Slow Roasted Pork Shoulder Recipe Guide - Step 3
Roasting the pork at 500°F for the first 20 minutes gives the outside a chance to brown and turn crispy and delicious. This illustrated demo shows how to prepare this delicious slow-roasted pork, step-by-step.

Slow Roasted Pork Shoulder - Step 4: Rest Meat 15 Minutes, Then Slice
Resting the meat for 15 minutes before slicing it results in a much juicier roast. This slow-roasted pork shoulder is juicy, crispy and insanely flavorful.

Slow Roasted Pork Shoulder - Step 5: Serve with Creamy Polenta and Vegetables
A simple, creamy polenta is a nice accompaniment for this slow-roasted pork. Illustrated demo shows how to make this delicious slow-roasted pork.

What Is a Chafing Dish?
What is a Chafing Dish? In the culinary arts, a chafing dish is a container used for ... Read the definition of chafing dish.

Cooking with Chive Blossoms
Chive blossoms are a springtime delicacy that go well with eggs, potatoes, vegetables and poultry. Here are five ways to use chive blossoms.

Thickening a Sauce with Roux
When you thicken a sauce or gravy with roux (which is half butter, half flour) you'll want to use the right amount so that your finished product isn't too thick.

Sesame Ginger Broiled Halibut
This simple, Asian-inspired recipe combines soy, sesame and ginger and really highlights the meaty flavor of the halibut.

What is Goulash? - Definition in the Culinary Arts
What is Goulash? In the culinary arts, the word Goulash refers to a rustic stew or soup that ... Read the definition of Goulash.

Homemade Toasted Croutons Recipe Tutorial
Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch, too. Here's a simple step-by-step guide to making them.

How To Make Toasted Croutons - Tutorial With Photos - Step 2: Arrange Slices On Baking Sheet
Arrange the baguette slices on a baking sheet. Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch, too.

How To Make Toasted Croutons - Tutorial With Photos - Step 3: Drizzle With Extra Virgin Olive Oil
Drizzle the slices with extra virgin olive oil. Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch, too.

How To Make Toasted Croutons - Tutorial With Photos - Step 4: Sprinkle With Kosher Salt
Sprinkle the baguette slices generously with Kosher salt. Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch.

How To Make Toasted Croutons - Tutorial With Photos - Step 5: Bake About 10 Minutes
Bake the croutons for about ten minutes. Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch, too.

How To Make Toasted Croutons - Tutorial With Photos - Step 6: Serve With a Bowl of Soup Underneath
Toasted croutons make a great garnish for practically any soup, and they add a delicious crunch. They're also good with dips or as the bottoms for hors d'oeuvres.

Capsaicin: Definition, Effects and Measurements
Have you ever wondered what makes chili peppers hot? It's something called capsaicin, and it has a number of interesting effects.

What are Chives? - Definition in the Culinary Arts
What are Chives? In the culinary arts, chives are an herb, related to onions and garlic ... Read more about Chives.

Culinary Arts Tutorials, Tips and How-Tos
Here's where you'll find tips, illustrated tutorials and step-by-step guides that will show you how to pan-sear sea scallops, grind your own burgers and much more.

Duxelle: Definition
What is Duxelle? In the culinary arts, Duxelle is a mixture of chopped mushrooms and shallots used as a ... Read the definition of Duxelle.

A Look at Staphylococcus Aureus Bacteria
Staphylococcus aureus, the bacteria that causes staph infections, is a frequent cause of food poisoning, generally due to improper food handling and hygiene.

Grill Definition and Uses in Culinary Arts
What is a Grill? Read the definition of a grill here.

Aurora (Tomato) Sauce - Recipe
The Aurora Sauce is a creamy tomato sauce for eggs, vegetables and pasta dishes. It's made by adding tomato purée to a basic Suprême or Allemande Sauce.

Chickpeas Definition and Uses in Cooking
What are Chickpeas? In the culinary arts, chickpeas, also known as garbanzo beans, have many uses, including ... Read more about Chickpeas.

Los Angeles Trade-Tech College Culinary Arts Program
Founded in 1925, the culinary arts program at Trade-Tech is the oldest in the country and is fully accredited by the American Culinary Federation.

Pork Butt (Boston Butt): Pig Diagram and Pork Chart
Consisting of parts of the neck, shoulder blade and upper arm, the pork butt, or Boston butt, is a moderately tough cut of pork with a good deal of connective tissue.

Pork Shoulder: Pig Diagram and Pork Chart
The picnic shoulder is another tough cut of pork that is frequently cured or smoked. It's also used for making ground pork or sausage meat.

Ham: Pig Diagram and Pork Chart
The back leg of the hog is the source of fresh, smoked or cured hams. Fresh hams are usually roasted, but they can be cut into ham steaks as well.

Pork Belly: Pig Diagram and Pork Chart
The pork belly is where we get pancetta and bacon. Pork belly meat can also be rolled and roasted or even cut into steaks.

Pork Spareribs: Pig Diagram and Pork Chart
Taken from the belly side of the ribs, pork spareribs are often prepared by grilling over low heat. Pork spareribs can also be braised.

Pork Foot: Pig Diagram and Pork Chart
Pork feet are excellent sources of gelatin and often used in soups and stews. Slowly simmering pork feet dissolves cartilage and tenderizes the meat.

Aspic Jelly Definition and Uses in Culinary Arts
Aspic is a savory gelatin made from consommé or clarified stock. It can be prepared as a mold or used as a glaze, and it can help preserve foods.

Cream of Vegetable Soup Recipe
This cream of vegetable soup is warm and satisfying, perfect for the colder months. It's thickened by the natural starch from the potatoes, and we add some hot cream right before we serve it.

Boil Definition and Temperature in Cooking
Boiling technique definition and temperature

What is a Digestif? - Definition in Culinary Arts
What is a Digestif? In the culinary arts, a digestif is a cocktail or alcoholic beverage that is specifically served at ... Read the definition of digestif.

En Papillote: Culinary Arts Glossary Definition
The expression en papillote is a culinary term that describes a moist-heat cooking technique where a food such as fish is cooked in parchment paper or foil.

Reviews & Advice on Culinary Products, Cookbooks and More
Whether it's a new chef's knife, the latest cookbook or store-bought chicken or beef stocks, I'll give you my two cents on what to buy and where to buy it!

Pound Cake Dessert Recipe
Pound cake is a dense, buttery cake that was originally made with a pound each of butter, sugar, eggs and flour. This pound cake recipe uses a half-pound of everything instead.

Hazelnut: Definition - What are Hazelnuts?
What are Hazelnuts? In the culinary arts, a hazelnut is a type of nut similar to filberts, but with a slightly different ... Read more about Hazelnuts.

What is Convection? - Culinary Terms
What is Convection? In the culinary arts, convection is a method of heat transfer where food is heated by a moving heat source like ... Read the definition of Convection.

Anchovy Sauce Recipe
The Anchovy Sauce is a classical sauce for fish and seafood made by thickening a fish velouté sauce with a mixture of egg yolks and heavy cream.

White Sauces
White sauces can be milk-based, such as Béchamel and its derivations, or stock-based, like the velouté sauces.

What Is an Entree? - Definition in Culinary Arts
The word entree can be confusing because it's one of those words that means the precise opposite in some parts of the world of what it means elsewhere.

7 Questions About Green Beans (with Answers)
Should you ever use canned green beans? What about frozen ones? Here are 7 questions about green beans you always wished someone would ask.

Fish, Seafood & Shellfish - Culinary Arts Recipes and Cooking Tips - How to Cook Fish & Seafood
Fish and seafood are relatively delicate and easily overcooked, so becoming familiar with various handling and cooking techniques will help ensure your seafood is always moist and delicious.

Bouquet Garni: Culinary Arts Dictionary
A bouquet garni is a bundle of herbs and aromatics bundled within sections of leek and tied with cooking twine

Lamb Leg: Lamb Meat Cuts Chart
Leg of lamb can be cut into chops, though more often it is cooked whole. Roast leg of lamb is one of the most common dishes, and braised leg of lamb is also popular.

Lamb Shanks: Lamb Meat Cuts Chart
The lamb shank is the lower leg of the animal, and is extremely tough and full of connective tissue. But when braised, lamb shank makes a particularly succulent dish.

Lamb Loin: Lamb Meat Cuts Chart
The lamb loin is where we get lamb loin roast and lamb loin chops. The entire lamb loin can also be cooked on the grill.

Lamb Sirloin: Lamb Meat Cuts Chart
The lamb sirloin is sometimes considered part of the lamb leg, but it can also be prepared separately. The lamb sirloin is frequently cut into chops or steaks.

Lamb Meat Cuts Chart: Leg, Loin, Shoulder, Rack & More
Curious about cuts of lamb like the leg, loin, shoulder or rack? Here's a chart of the lamb meat cuts with descriptions and recipes for each one.

Lamb Rib: Lamb Meat Cuts Chart
Sometimes called the hotel rack, the lamb rib primal cut is where we get lamb rib chops and rack of lamb.

Lamb Breast: Lamb Meat Cuts Chart
Lamb breast contains a lot of cartilage and other connective tissues, making the breast one of the few lamb primal cuts that needs to be cooked with moist heat.

Lamb Neck: Lamb Meat Cuts Chart
Another tougher cut with a lot of cartilage, lamb neck is best prepared by braising or stewing.

Shrimp Sauce Recipe
This creamy shrimp sauce can be served with fish and seafood dishes, especially shellfish. It's made by adding shrimp butter and cayenne pepper to a basic White Wine Sauce.

Mushrooms Provençal Recipe
This recipe for sautéed Mushrooms Provençal might be the easiest dish you'll ever prepare. Earthy and aromatic, these mushrooms are delicious served hot or cold.

Shrimp Butter Recipe
Shrimp Butter is one of many common variations on Maître d'Hôtel Butter or

Almond Rice Pilaf Recipe
This tasty rice pilaf dish features slivered almonds. Cooking rice via the pilaf method brings out nutty, toasty flavors, and it's less sticky, too.

Outdoor Food Preparation Safety Tips
Cooking outside? Here are 4 tips to help keep things clean and sanitary and prevent food poisoning, especially in hot weather.

What Is Arugula? Definition of Arugula
What is Arugula? Arugula, a staple in Italian cuisine, is a leafy vegetable that can be prepared and served in many ways. Find recipes and more here.

Quinoa Salad Recipe
This nutritious quinoa salad has a bright, fresh flavor and it's also colorful and looks beautiful on a plate. Enjoy this quinoa salad recipe.

Chef's Knife: The Bolster
On a chef's knife, the bolster is the thick knob of steel located at the front of the handle where it meets the top edge of the blade.

Chef's Knife: The Handle
Chef's knife handles are made of wood, plastic, rubber or composite materials. You're going to have a lot of contact with the handle, so make sure it's comfortable in your hand.

Chef's Knife: The Heel
The widest part of a chef knife, located where the rear of the blade meets the handle, the heel is used for chopping hard items like carrots, nuts, even chicken bones.

Chef's Knife: The Rivets
On a chef's knife, rivets are the raised, cylindrical studs that keep the handle securely attached to the steel underneath.

Chef's Knife: The Blade
The best chef's knives are made of high-carbon stainless steel, a very hard metal that keeps its edge and won't discolor or rust like ordinary carbon steel.

Chef's Knife: The Tang
The section of steel that extends into the handle of a chef's knife is called the

The Anatomy of a Chef's Knife - Overview
A chef's knife is more than just a blade and a handle. Learn about the different parts of a chef's knife, including the tang, bolster, heel, rivets and more.

Herb-Crusted Grilled Chicken
This simple herb-crusted grilled chicken recipe is easy to make and really highlights the summery flavors of the Herbes de Provence.

Cooking Conversion Chart (How Many Cups in a Quart, Etc.)
A chart of culinary measurements to calculate equivalences between units of volume such as teaspoons, tablespoons, cups, pints, quarts.

Beef Vegetable Soup Recipe
This beef vegetable soup is made with chunks of beef chuck and carrots, leeks, tomatoes and green beans. It's a hearty beef vegetable soup recipe.

Easy Quiche Recipe
You can serve this savory cheese quiche with a tossed salad for a simple lunch, brunch or dinner. Make it with Gruyere or Emmental cheese.

Sugar Cookies
Sugar cookies are a holiday favorite, and these sugar cookies are light, delicate and perfect for icing or just eating straight out of the oven.

Roasted Broccoli Recipe
This roasted broccoli is made with fresh lemon juice,m olive oil, garlic and anchovies. The anchovies add a salty, savory flavor, and it won't taste fishy.

Mousseline Sauce Recipe
The Mousseline Sauce is a classic sauce made by adding whipped cream to a basic Hollandaise. The Mousseline sauce is sometimes called Sauce Chantilly.

Caper Sauce for Lamb
This flavorful caper sauce will enhance a roasted leg of lamb and you can make it while the lamb roasts.

Risotto Alla Milanese
Risotto alla Milanese sounds elaborate, but it's really just a basic risotto flavored with saffron, which is what gives it its golden-yellow color and earthy flavor.

Tomato Risotto Recipe
For this tomato risotto recipe we simmer the risotto in a hot broth of tomato purée and chicken stock, then add roasted baby tomatoes and creamy goat's cheese.

Pancetta Risotto Recipe
Pancetta risotto is another classic risotto variation. Browning the pancetta (cured pork belly meat, sort of like thick bacon) until crispy gives the risotto wonderful salty flavors.

Buttermilk Dressing Recipe
This creamy buttermilk dressing is a delicious dressing for a fresh summer salad. Toss some cucumbers and ripe tomatoes in this buttermilk vinaigrette for an easy side dish.

Red Velvet Cake Recipe
Red velvet cake has a striking red color that makes it quite dramatic, especially against white cream cheese frosting. This red velvet cake recipe makes two 9-inch layers.

Beignet Recipe
Beignets are sweet fluffy New Orleans doughnuts made from deep-fried choux pastry, then tossed in powdered sugar. This beignet recipe shows you how to make them.

Buttercream Frosting Recipe
Buttercream frosting is the simplest frosting you can make, and I like to make it with butter and shortening for the best flavor and texture. This buttercream recipe will make 3 cups of frosting.

Strawberry Pie Recipe
This fresh strawberry pie recipe is an easy no-bake pie. First we cook the strawberry glaze, stir in fresh strawberries, then pour it into a graham cracker pie shell.

Chocolate Pudding Recipe
This chocolate pudding recipe is easy to make and it's rich and smooth and creamy. You can easily modify the recipe to make vanilla pudding or butterscotch pudding.

Vanilla Pudding Recipe
This vanilla pudding is a simple, but flavorful, basic pudding recipe. It's nice and creamy, and it's best made with pure vanilla extract and whole butter.

Cream Puff Recipe
This cream puff recipe is made with choux pastry and filled with vanilla pastry cream. To make frozen cream puffs you can fill them with vanilla ice cream.

Culinary Term Definition - What Is a La Minute?
What is a la minute? In the culinary arts, a la minute refers to a style of cooking where an item is prepared ... Read the definition of a la minute.

Clear Soups and Broths
Clear soups are made from some type of stock or broth without using thickeners or cream. The soup liquid itself will, to one extent or another, be transparent.

How To Cut In Butter: Tutorial With Photos
What does it mean to

What Is an Aperitif?
What is an Aperitif? In the culinary arts, an aperitif is a cocktail or alcoholic beverage that is specifically served at ... Read the definition of aperitif.

How To Make Ratatouille - Step By Step Tutorial with Photos
Ratatouille is a delicious, rustic vegetable stew made with eggplant, tomatoes, zucchini and peppers. This illustrated tutorial shows you, step by step, how to make Ratatouille.

How to Make Tomato Concasse: Tutorial With Photos
Tomato concassé refers to tomatoes that have been peeled, seeded and roughly chopped. This illustrated tutorial shows how to make tomato concassé.

Batonnet: Basic Knife Cuts - Photo Examples
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

Brunoise: Basic Knife Cuts - Photo Examples
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.

Pork Cutlet Recipe With Panko and Gravy
The white gravy with this pork cutlet recipe is essentially a variation on the classic béchamel sauce. Panko breadcrumbs give the cutlet a great crunch.

How To Cut In Butter - Step 7: Finished! The Butter Is Incorporated
You can see how the lumps of butter are still visible in the flour mixture. Lumps like this would qualify as

How To Cut In Butter - Step 2: Start With Cold Butter
When it's warm, butter softens and blends in with the flour, rather than forming the little lumps you need to get that flaky texture in your pastry.

How To Cut In Butter - Step 3: Add the Butter to the Flour
Because sifting your flour lets you measure it more accurately, it ensures the right ratio of butter to flour, which ultimately helps you make a flakier pastry.

How To Cut In Butter - Step 4: Press the Blades Into the Butter
The term

How To Cut In Butter - Step 5: Cutting the Butter Into the Flour
Cutting butter into flour is actually one of the easier kitchen tasks. And it really does help to chill the pastry blender beforehand.

How To Cut In Butter - Step 6: Continue Until the Lumps are the Right Size
Some recipes will specify how big the lumps of butter should be. Some might call for

How To Make Ratatouille - Step 10: The Finished Ratatouille
Serve ratatouille as an accompaniment with lamb, beef or poultry, or on its own over rice or couscous.

How To Make Ratatouille - Step 2: Cut All the Vegetables into Large Dice
Since ratatouille is a rustic dish, the knife cuts don't have to be too precise.

How To Make Ratatouille - Step 3: Sauté Onions and Garlic
You're going to want to cook the onions until they begin to turn slightly translucent, which should take 3 to 4 minutes.

How To Make Ratatouille - Step 4: Add the Zucchini and Yellow Squash
The zucchini and yellow squash take slightly longer to cook, so we'll add them next and cook them for another 3 to 4 minutes or so.

How To Make Ratatouille - Step 5: Add the Diced Eggplant
Eggplant is the key ingredient in ratatouille. And even though we're preparing ratatouille in the rustic style, it's still nice to peel the eggplant. The skin can be kind of tough.

How To Make Ratatouille - Step 6: Add the Red and Yellow Bell Peppers
Red and yellow bell peppers add color and sweetness to the ratatouille. We'll cook them for about 3 to 4 minutes.

How To Make Ratatouille - Step 7: Add the Diced Tomatoes
Besides adding more color, tomatoes provide a lot of moisture to the ratatouille, as well as some mild acidity.

How To Make Ratatouille - Step 8: Add Vegetable Stock or Other Liquid
Here is where you'd also add vegetable stock or even chicken stock to the ratatouille. Not too much, though. A few tablespoons should do the trick.

How To Make Ratatouille - Step 9: Add Herbs and Seasonings and Finish Cooking
A bit of fresh or even dried oregano, basil or thyme is a nice addition to the Ratatouille. And don't forget to season with Kosher salt.

How To Make Tomato Concasse - Step 4: Plunge Tomato Into Ice Water Bath
The ice water bath stops the tomato from cooking. This step in the blanching process is sometimes called

How To Make Tomato Concasse - Step 2: Place Tomato in Boiling Water
This process of briefly immersing the tomato in boiling water is called blanching, and it helps loosen the skin.

How To Make Tomato Concasse - Step 3: Remove the Tomato After About 30 Seconds
After about 30 seconds in the boiling water, you'll see the skin start to curl up where you cut the

How To Make Tomato Concasse - Step 5: Transfer Cooled Tomato to Your Cutting Board
After it cools, transfer the tomato to your cutting board. You can see how loose the skin is.

How To Make Tomato Concasse - Step 6: The Tomato Skin Peels Off Easily
At this point, the tomato skin is just going to peel off very easily.

How To Make Tomato Concasse - Step 7: Cut the Tomato in Half and Squeeze Out the Seeds
Slice the tomato horizontally, not through the stem. You can now squeeze out the seeds or scoop them out with your finger.

How To Make Tomato Concasse - Step 8: The Finished Tomato Concasse
Now just give the peeled, seedless tomato a rough chop and you're done. Concasséed tomatoes are easier to dice because it's the skin that usually causes the trouble.

What Is Caramelization?
Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of ... Read more about Caramelization.

Carrot and Coriander Soup Recipe
This fragrant, aromatic carrot and coriander soup is easy to make. This tasty carrot soup is made with fresh and ground coriander. Try this carrot coriander soup recipe.

Chickpea Salad Recipe - Chickpea Salad with and Mushrooms - Garbanzo Bean Salad Recipe
This tasty chickpea salad is delicious and satisfying without being too heavy. The sautéed mushrooms add an earthy flavor that makes this dish something special.

Brown Sugar Nut Cookies
These brown sugar nut cookies are nutty and delicious and easy to make. They're made with all brown sugar, and either walnuts or pecans or both.

Chocolate Cinnamon Cookies Recipe
These chocolate cinnamon cookies are a chocolately twist on the basic cinnamon cookies. We use a the bottom of a glass to flatten and shape the cookies.