Culinary Arts Sitemap - Page 4 2016-09-26

Oatmeal Raisin Cookie Recipe
Oatmeal raisin cookies are everything a cookie should be. This classic oatmeal raisin cookie recipe shows why it's one of the most popular cookies ever.

Peanut Butter Cookies Recipe
With their delicious blend of salty and sweet flavors, peanut butter cookies are always popular. This basic recipe uses the so-called

Rolled Chocolate Cookie Recipe
These tasty chocolate cookies are made using the

Anchovy Butter Recipe
Anchovy Butter is incredible served over a grilled steak or on sautéed vegetables. It might sound odd, but it really is delicious.

Zucchini Ribbon "Noodles"
This refreshing summertime dish features thin ribbons of zucchini served with a simple sauce made of puréed red bell peppers called a

Veal Velouté Sauce Recipe
The veal velouté sauce, made from veal stock, is one of the five mother sauces and is the basis for the traditional Allemande sauce and many other great sauces.

Chasseur Sauce Recipe - Culinary Arts
The Chasseur Sauce is served with venison, rabbit and other game dishes. It's made with sauteed mushrooms and a white wine reduction and simmered in a basic demi-glace.

Hungarian Sauce Recipe
The Hungarian Sauce is a classical sauce made by enriching a chicken or veal velouté sauce with with onions, paprika and white wine.

Sautéed Salmon Fillets with Ratatouille
Salmon is a great fish for dry-heat cooking methods like sautéeing because it is naturally moist. This simple dish pairs salmon with a classic ratatouille.

Baked Chicken with Breadcrumbs
This tasty baked chicken is coated in soft breadcrumbs and fresh herbs, then baked in the oven.

Macaroni with Alfredo Sauce
This variation on the traditional Fettuccine Alfredo uses tri-color macaroni pasta. Besides being a great dish for kids, it's just a great all-purpose pasta dish that's quick, easy and surprisingly light.

Zucchini & Sweet Potato Bread
This zucchini bread recipe is made with grated zucchini and sweet potato. These two flavors complement each other amazingly well, for a perfect autumn quick bread.

Cinnamon Sugar Recipe
Cinnamon sugar is used all the time in baking, and to make it all you need is cinnmon, sugar, a bowl and a spoon. This recipe makes 2 cups of cinnamon sugar.

How To Make Scones - Step 10: Bake At 400F For 15 Minutes
Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without quite burning your mouth when you bite into it.

How To Make Scones - Step 7: Roll Out the Dough About an Inch Thick
You can dust your rolling pin with a bit of flour to keep it from sticking. And once again, don't overwork the dough or your scones will taste like little blobs of leather.

How To Make Scones - Step 8: Cut Into Rounds With Pastry Cutters
I like to use fluted pastry cutter for making scones, but you can use plain round cutters. Or just cut the scones into triangles with a knife.

How To Make Scones - Step 9: Brush Tops With Egg Wash
Here's where we use that third egg we set aside earlier. You're going to paint the tops of the scones with egg wash, just enough to make them glossy.

How To Make Scones: Tutorial With Photos
This illustrated demo will show you how to make delicious, buttery scones, along with plenty of tips to help your scones come out light and flaky.

How To Make Scones - Step 3: Add Cream and Stir to Combine
Add 1/2 cup heavy cream and mix until thoroughly combined. Have a bit more cream reserved in case you need to moisten the dough later.

How To Make Scones - Step 4: Add Wet Ingredients To Dry
As soon as you add the wet ingredients, you'll activate the baking powder, so you're kind of on the clock.

How To Make Scones - Step 5: Turn Dough Out Onto Floured Board
Press together until the dough barely holds together. You don't want to overwork it at all, or the scones will be too tough.

Jambalaya: Definition - What is Jambalaya?
What is Jambalaya? In the culinary arts, Jambalaya is a Creole dish that is usually made with chicken, shrimp and ... Read the definition of Jambalaya.

Mother's Day Brunch Menus & Recipes - Mother's Day Brunch
Here are a few menu choices for the perfect Mother's Day brunch. Choose between scrambled eggs or frittata, French toast, pancakes or waffles, and hash browns or home fries.

What is a Piping Bag? (Or Pastry Bag)
A piping bag (also called a pastry bag) is a bag in the shape of a cone that can be used for decorating cakes, cookies and pastries, and also for filling pastries. Piping bags are also used for squeezing mashed potatoes and other puréed ingredients onto pans or platters.

Quiz: Is it an Herb or a Spice?
Do you know the difference between an herb and a spice? Take this quiz and test your knowledge about herbs and spices.

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

Common Food-Borne Pathogens - Bacteria That Cause Food Poisoning
Find out about the most common food-borne pathogens, where they come from, how they're commonly transmitted and what their symptoms are.

Culinary School Listings in Midwestern States
Check out culinary schools in Illinois, Ohio, Indiana, Missouri and other Midwestern states.

Most Popular Culinary Arts Recipes - August 2008
Here are the most popular recipes from the Culinary Arts site during the month of August 2008.

Chowders
Sure, chowders are soups, but they feature potatoes prominently. So if you're searching for a recipe that uses potatoes, one of these chowder recipes might be worth a look!

Mayonnaise-Based Salad Dressings - Blue Cheese Dressing - Ranch Dressing Recipe
The mayonnaise-based dressings include favorites such as Blue Cheese, Thousand Island, Ranch, Russian Dressing and more.

Culinary School Listings in Northeastern States
Check out culinary schools in New York, New Jersey, Connecticut, Massachusetts, Rhode Island and other Northeastern states.

Most Popular Culinary Arts Recipes - November 2008
Here are the most popular recipes from the Culinary Arts site during the month of November 2008.

Most Popular Culinary Arts Recipes - October 2008
Here are the most popular recipes from the Culinary Arts site during the month of October 2008.

Culinary School Listings in Southern States
Check out culinary schools in Florida, Georgia, Texas, Kentucky, Louisiana and other Southern states.

Culinary School Listings in Western States
Check out culinary schools in California, Oregon, Washington, Colorado and other Western states.

All About Cutting Boards - Culinary Arts Tools & Equipment
Find out the best kind of cutting board to use, learn about cutting board maintenance and safety. You can also read cutting board reviews and recommendations.

Food Poisoning FAQ - Questions About Food Poisoning
Millions of cases of foodborne illness, also known as food poisoning, occur each year. Most cases are preventable through proper cooking and handling of food. Find out more about preventing food poisoning in your kitchen.

Chef's Knives & Cutlery
Get the lowdown on chef's knives, paring knives, boning knives and more. If you can use it for slicing, dicing or chopping, here's where you'll find out about it!

Most Popular Culinary Arts Articles
These articles have been the most popular on the culinary arts site over the past week. Find out what your fellow foodies are interested in!

Most Popular Culinary Arts Recipes Collected By Week - Top Culinary Arts Recipes
Here are the most popular recipes from the Culinary Arts site collected by week.

Sandwiches, Wraps, Canapés & More
If it's served on bread, wrapped in bread or between two (or more) slices of bread, you'll find it here. That includes hot and cold sandwiches, wraps, canapés and tea sandwiches -- maybe even burgers!

Culinary Schools - State-By-State Listings
Check out these detailed listings and profiles of culinary schools, sorted by state. Find a culinary school near you.

Chowders
Chowders are hearty, cream-based soups that traditionally contain potatoes and salt pork and often feature some sort of fish or shellfish. Chowders are so hearty, in fact, that they're one of the few soups that can really be considered a meal unto itself.

Culinary Arts Blogroll - Blogs About Food & Cooking
There's no shortage of food and cooking blogs out there. Here's a collection of some of the best ones I've come across.

Culinary Arts Photo Gallery - Photos of Recent Culinary Arts Recipes - Food Photos
Here's where you'll find food photos I've taken that for one reason or another haven't been published on the site, or were published in a smaller format.

Culinary Schools - Culinary Schools Listings By State
All the info you need about culinary schools, what to look for and questions to ask before enrolling. You'll also find listings of culinary schools by state.

Barding: Definition - What is Barding?
What is barding? In the culinary arts, barding refers to a technique for cooking meats that involves ... Read the definition of barding.

Muffins & Quick Breads - Muffin and Quick Bread Recipes
Muffins and quick breads like corn bread, banana bread and zucchini bread are easy to make. You'll find all the recipes right here.

Scones and Biscuits - Scone and Biscuit Recipes
Whether you like them sweet or savory, there's nothing quite like the flaky, buttery goodness of homemeade scones and biscuits.

All About Potatoes
Whether you love them baked, boiled, roasted, mashed or fried, you'll find all the info and recipes you need right here!

Vegetables, Potatoes & Starches
Besides the meat, poultry or fish, every dish also needs a vegetable item and something from the starch category, which includes potatoes, rice and pasta.

Knife Skills - Culinary Knife Skills - Learn Basic Knife Skills
Knife skills are one of the most important parts of the culinary arts. These illustrated examples and tutorials will help you practice your knife skills.

Easy Culinary Arts Recipes
Here are some of the easiest recipes, including main courses and entrees, vegetables, potatoes, rice, pastas, soups and side dishes, and desserts. Easy recipes for the family.

The Culinary Basics: Cooking Principles & Techniques
Get started with the basics of the culinary arts, including basic cooking methods, knife skills, making stocks and sauces, and more.

Eclair: Definition - What is an Eclair?
An eclair is a type of French dessert made from choux pastry, filled with pastry cream or custard and topped with chocolate fondant. Eclairs are usually shaped...

Glace de Viande
This glace recipe, called glace de viande, is a basic meat glaze made by reducing and concentrating brown stock.

How to Make Meat Glaze, Chicken Glaze or Fish Glaze
Glazes are highly concentrated reductions of stocks that can be used to fortify sauces or diluted with water to make stock again. Learn how to make meat glaze, chicken glaze or fish glaze.

Sweat: Culinary Definition
In the culinary arts, the word sweat has a different definition than it does in other contexts. In cooking, to sweat means to gently cook an item such as vegetables in...

Cooking Conversion Tool - Cooking Measurement Conversion
This cooking conversion tool will help you convert common cooking measurement units like ounces, tablespoons, teaspoons, cups, pints, quarts.

Allumette Cut Tutorial With Photos - Step 2: Square Off and Cut in Half Lengthwise - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 2.

Allumette Cut Tutorial With Photos - Step 3: Stack Those Flat Pieces on Top of Each Other - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 3.

Allumette Cut Tutorial With Photos - Step 4: Now Cut Lengthwise Through the Middle of the Stack - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 4.

Allumette Cut Tutorial With Photos - Step 5: Carefully Draw the Tip of the Blade Down and Through - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 5.

Allumette Cut Tutorial With Photos - Step 6: Use a Gentle, Steady Hand - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 6.

Allumette Cut Tutorial With Photos - Step 7: The Finished Allumette Cut - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts. Page 7.

Basic Rice Pilaf Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 9.

Basic Waffles Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 5.

Basic Corn Bread Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 10.

French Toast Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 8.

Culinary Arts Photo Gallery - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 3.

Spinach, Bacon & Cheddar Frittata - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 6.

Hashed Brown Potatoes Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 12.

Sautéed Herbed Asparagus Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 4.

Home Fried Potatoes Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 7.

Perfect Scrambled Eggs Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 2.

Sesame Chicken Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more. Page 11.

Bacon-Wrapped Pork Photo - Photos of Recent Culinary Arts Recipes - Food Photography
This photo gallery features recipes for sautéed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more. Page 7.

Basic Vinaigrette Photo - Photos of Recent Culinary Arts Recipes - Food Photography
This photo gallery features recipes for sautéed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more. Page 6.

Green Beans Photo - Photos of Recent Culinary Arts Recipes - Food Photography
This photo gallery features recipes for sautéed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more. Page 2.

Beef Pot Roast Recipe - Food Photography - Photo Gallery
Traditional pot roast is actually cooked by braising, not roasting. This recipe uses moist-heat and long, slow cooking to prepare the beef, leaving it moist, tender and succulent. Page 8.

Easy Banana Bread - Food Photography - Photo Gallery
Banana bread lets you put overripe bananas, that would otherwise be destined for the garbage, to good use. Page 2.

Fresh Asparagus Spears - Food Photography - Photo Gallery
These fresh asparagus spears are just waiting to be steamed. Or grilled. Or roasted. Or sautéed... Page 3.

Pan-Seared Sea Scallops #2 - Food Photography - Photo Gallery
Seared sea scallops are always popular, and this illustrated tutorial will show you, step-by-step, exactly how to make them. It's simpler than you might think! Page 7.

Allumette: Basic Knife Cuts & Shapes Photo Gallery
Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the

Batonnet: Basic Knife Cuts & Shapes Photo Gallery
The batonnet measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice. Check out this photo gallery of the common culinary knife cuts. Page 2.

Medium Dice: Basic Knife Cuts & Shapes Photo Gallery
The medium dice measures ½ inch × ½ inch × ½ inch. Check out this photo gallery of the common culinary knife cuts. Page 3.

Small Dice: Basic Knife Cuts & Shapes Photo Gallery
The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections. Check out this photo gallery of the common culinary knife cuts. Page 5.

Brunoise: Basic Knife Cuts & Shapes Photo Gallery
The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch. Check out this photo gallery of the common culinary knife cuts. Page 7.

Fine Brunoise: Basic Knife Cuts & Shapes Photo Gallery
The fine brunoise knife cut (pronounced BROON-wahz) measures 1/16 inch × 1/16 inch × 1/16 inch. Tiny! Check out this photo gallery of the common culinary knife cuts. Page 9.

Fine Julienne: Basic Knife Cuts & Shapes Photo Gallery
The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut. Page 8.

Julienne: Basic Knife Cuts & Shapes Photo Gallery
The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches. Check out this photo gallery of the common culinary knife cuts. Page 6.

Basic Knife Cuts & Shapes: Photo Gallery - Culinary Arts Knife Skills
Want to see examples of all the basic culinary arts knife cuts and shapes? Check out this photo gallery of the common culinary knife cuts.

Culinary Arts Photo Gallery - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more.

How to Make an Allumette Cut - Allumette Knife Cut Photos - Basic Knife Cuts
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills. Check out photos and tutorials on all the basic knife cuts.

Fine Julienne: Basic Knife Cuts - Photo Examples
Fine julienne is a basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.

Julienne: Basic Knife Cuts - Photo Examples
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.

Large Dice: Basic Knife Cuts - Photo Examples
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.

Medium Dice: Basic Knife Cuts - Photo Examples
Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch.

Small Dice: Basic Knife Cuts - Photo Examples
Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.

Eggs - Cooking With Eggs - Egg Purchasing and Storage Tips
Eggs are a nutritious food and a crucial ingredient in everything from baked goods to sauces. Learn how to store eggs, how to choose fresh eggs, and more.

California Culinary Academy - Culinary Arts Program - Culinary School
California Culinary Academy boasts three programs and offers culinary training using both classical and contemporary techniques.

City College of San Francisco - Culinary Arts Program - Culinary School
Founded in 1936, the ACF-accredited culinary arts program at City College of San Francisco has operated from its current location since 1955.

Orange Coast College - Culinary Arts Program - Culinary School
Read about the culinary arts program at Orange Coast College. Find contact information, tuition costs and more.

Santa Barbara City College - Culinary Arts Program - Culinary School
Read about the culinary arts program at Santa Barbara City College, a community college serving the south coast of California's Santa Barbara County.

J. Sargeant Reynolds Community College (Richmond, VA) Culinary Arts Program - Richmond, VA, Culinary School
The J. Sargeant Reynolds school in Richmond offers the only pastry arts program in the Virginia Community College System and the only degree program in Virginia for hospitality entrepreneurs.

Wusthof Grand Prix II Chef's Knife - Culinary Knife - Kitchen Chef's Knife
Recommending a chef's knife for someone else can be tricky. Having said that, this 8-inch Grand Prix II Chef's Knife by Wusthof is one very nice knife, indeed.

Sinclair Community College - Dayton Ohio Culinary School - Culinary Arts Program
Sinclair Community College in downtown Dayton, Ohio, offers 15,000 square feet of laboratory space including a 60-seat dining room.

Sullivan University (Louisville, KY) Culinary Arts Program - Louisville, KY, Culinary School
Culinary Arts students from Sullivan University in Louisville, KY, cooked for U.S. athletes, partners and dignitaries at the 2008 Olympic Games in Beijing.

What is Choice Beef?
Choice beef is a designation of meat quality which describes high quality beef. Choice meat is a tender and juicy meat grade, with less marbling than Prime.

Glace de Volaille - Glace Recipe
This glace recipe, called glace de volaille, is a basic chicken glaze made by reducing and concentrating chicken stock.

Glace de Poisson - Glace Recipe
This glace recipe, called glace de poisson, is a basic fish glaze made by reducing and concentrating fish stock.

Chicory: Definition - What is Chicory? - Chicory Roots
What is Chicory? Chicory is a plant whose leaves and roots each have culinary uses. Chicory roots are used ... Coffee made with chicory ... Read more about chicory.

Bitters: Definition - What is Bitters? - Sweetish Bitters
What is Bitters? In the culinary arts, the word bitters refers to an alcoholic beverage flavored with ... Read the definition of bitters.

Campylobacter Jejuni
Campylobacter jejuni is a bacteria that causes the second most cases of food poisoning after Salmonella. Read more about Campylobacter jejuni.

Clostridium Perfringens
Clostridium perfringens is a bacteria that causes food poisoning, especially in cooked food that is kept warm in steam tables in cafeterias and buffets. Read more about Clostridium perfringens.

Hard-Boiled Egg Photo
This photo gallery features recipes for sauteed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more.

Chicken Marengo Recipe - Photos of Recent Culinary Arts Recipes - Food Photos
This photo gallery features recipes for chicken marengo, grilled sesame chicken, rice pilaf, herbed asparagus, scrambled eggs, waffles, French toast and more.

Crispy Bacon Photo - Photos of Recent Culinary Arts Recipes - Food Photography
This photo gallery features recipes for sautéed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more.

Purée of Celery Soup Photo - Food Photography - Photo Gallery
This classic purée of celery soup is beautifully aromatic. You can make it either with celery or celery root (also sometimes called

Large Dice: Basic Knife Cuts & Shapes Photo Gallery
Large Dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch. Check out this photo gallery of the common culinary knife cuts.

Allumette: Basic Knife Cuts - Matchstick Cut - Photo Examples
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.

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

Thick Soups: Cream Soups, Purées, Chowders & Bisques
As you might imagine, thick soups are soups with a heavier consistency and a liquid base that you can't see through. They include cream soups, bisques, puréed soups and chowders.