Conventional wisdom tells us a lot of things when it comes to cooking: searing meat seals in the juices, salt your water to make it boil faster, don’t cut raw meat on a wooden cutting board, add oil ...
We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. In this second part of a three-part series, he ...
It is 7am as I write this. I woke up this morning as I usually do, ready for a cup of coffee but not breakfast. In fact, I rarely wake up ready for breakfast. I’m pretty sure some of that might be ...
I remember the first time a house-made salad dressing rocked my world. It was the summer of 1988, and I was bussing tables at a swanky new bistro in town. I was 17, and just beginning what would ...
One simple step when cooking has changed my tofu life. This method may not be new to everyone, and it certainly isn’t revolutionary, but I’ve been seeing it popping up on the food media scene lately, ...
Don't Knock Mushrooms until you've had them Cooked Properly
I often hear from students in our cooking classes about the foods they say they don’t like. When I hear this, my next question is always “What don’t you like about it?” As a nutritional chef, I run ...
I remember as a child I always had one friend that liked to experiment with cursing. The scenario was always the same: my friends and I would be somewhere out of the listening ear of an adult, ...
We are all time travelers. We all go about our daily lives traveling into the future at a rate of one minute per minute. As far as we can tell though, time just sweeps us along toward some unknowable ...
How on earth did salt get so complicated? I’m sure some of you have got to be thinking that! Growing up in my hometown in Iowa, there were two kinds of salt: table salt and salt for the deer… oh, and ...
Choosing, Understanding and Making the Most of a Recipe
Have you ever looked up a recipe online and ended up buying $70 worth of ingredients to make it? It's so common these days with the millions of recipes available on the internet. Although some ...
