• As Time Goes By - A few towns away from me is a restaurant that I used to frequent. It certainly wasn't the best one around but the food was decent and reliable. Then, for no particular reason, I didn't go there for a few years. Recently I returned looking forward to recapitulating some of the old taste sensations. Sadly, I was egregiously disappointed. The quality of the food had clearly deteriorated. The fact that my wife and I were the only patrons in the place should have tipped me off... (Added: 10-Apr-2008 Hits: 101 Rating: 0 Votes: 0)

• Asparagus: The Herald of Spring - ...Asparagus is quite versatile. It can be cooked by virtually every cooking method. It can be boiled, steamed, simmered, grilled, roasted, sautéed and fried.... (Added: 25-Feb-2004 Hits: 2075 Rating: 0 Votes: 0)

• Autumn's Ambassadors - The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer. (Added: 7-Sep-2005 Hits: 783 Rating: 0 Votes: 0)

• Avocados: The Fruit of the Conquistador - Avocados are a rather unique fruit, having a rich, buttery texture. There are many varieties but the two most common are the Fuerte and the Hass. The Fuerte is larger, green colored and smooth skinned. The preferred Hass is smaller, dark green to black, and pebbly skinned. The Hass is the only variety available year round. California produces over 90% of the world's avocados and is a leading consumer as well. (Added: 6-Dec-2006 Hits: 682 Rating: 0 Votes: 0)

• Barolo: Hail to the King! - Barolo has been touted as the king of Italian wines. Indeed, few would deny the merits of such a regal distinction. Barolo is made from the Nebbiolo grape from the hilly vineyards of the Cuneo province in the Piedmont region of Italy. It is eponymously named for a village in the same area. The Nebbiolo grape flourishes in calcareous (involving calcium carbonate) and marly (lime and clay), soil in somewhat cooler weather. It is almost exclusively planted in northwest Italy. (Added: 21-May-2007 Hits: 119 Rating: 0 Votes: 0)

• Basil: Saint or Sinner? - Basil is a member of the mint family. There are dozens of varieties, most of which are annuals. The most common species is sweet basil. Its flavor is similar to licorice and/or cloves yet somewhat sweet. There's lemon and cinnamon basil which contain different amounts or combinations of certain essential oils and produce a flavor reminiscent of their respective namesake.... (Added: 18-Oct-2007 Hits: 125 Rating: 0 Votes: 0)

• Beauty is in the Taste Buds of the Beholder - Studies have shown that people eat more when the food is visually pleasing. This is not to say that if you were served designer dog biscuits on a pretty plate that you would devour them with glee. (Added: 8-Sep-2004 Hits: 651 Rating: 0 Votes: 0)

• Blanching 101 - Blanching is a cooking technique whereby food, usually vegetables or fruits, are briefly immersed in boiling, salted water, and then submerged in an ice water bath, (known as "shocking"), to halt the cooking process. (Added: 11-May-2005 Hits: 609 Rating: 0 Votes: 0)

• Bordeaux - Bordeaux, (Bor-DOH), is one of the world's best wines. But Bordeaux's geography, nomenclature, grape varieties, and outdated classification system is confusing enough to drive you to drink. Hmmmm. Maybe that's the plan? Let's see if we can make this wonderful wine more mentally palatable. (Added: 18-May-2005 Hits: 435 Rating: 0 Votes: 0)

• Born to Roast - Part I - Roasting is a dry-heat cooking method originally performed over an open fire with the target food impaled on a spit. Nowadays it is inevitably accomplished in an oven. Although there are a myriad of nuances and considerations, quite simply it involves placing the food in a hot oven until it is done. (Added: 27-Mar-2008 Hits: 178 Rating: 0 Votes: 0)

• Born to Roast - Part II - OK, so our roast is ready to be cooked. What do we put it on? A good roasting pan naturally. It is absolutely imperative to have a high quality roasting pan. Spend the money now or rue every roast for the rest of your life. (Added: 3-Apr-2008 Hits: 120 Rating: 0 Votes: 0)

• Braising - I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or a hot cup of tea in front of the fireplace.... (Added: 31-Dec-2003 Hits: 963 Rating: 0 Votes: 0)

• Bread & Batter - The purpose of breadings and batters is threefold. First, it adds flavor. Can you even imagine the dreadfulness of crust-less fried chicken? In a similar vein, coatings also furnish a textural element. The contrast between a crunchy outside and a tender, moist inside is generally pleasing to the human palate. Finally, coatings also provide a thermal buffer between the hot oil and the food. They allow the food to heat sufficiently without becoming overly charred. (Added: 20-Feb-2008 Hits: 234 Rating: 0 Votes: 0)

• Breaking the Rules - Lamenting the end of summer, he eased his melancholy by stating he was at least looking forward to the foods and dishes characteristic of the fall and winter, i.e., braised dishes, hearty stews, and other cold weather fare. (Added: 31-Aug-2005 Hits: 479 Rating: 0 Votes: 0)

• Butter'em Up - As the clerk was bagging the legs the guy asked him "How do I make the butter for these?" (Added: 29-Sep-2004 Hits: 865 Rating: 0 Votes: 0)

• Can You Eat That? - Asking whether you can eat something could mean a few different things. At the extreme it could mean is this item safe to eat? Or, it could be an inquiry as to its digestibility. But usually, people are asking if the item in question is good to eat. Is it tasty? And is there anything special you need to do to in order to consume it? With these questions in mind let's look at some commonly queried foods. (Added: 9-May-2007 Hits: 252 Rating: 0 Votes: 0)

• Caveat Emptor - Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in the ice. I adore oysters and this was an unusual find for this particular store....Caveat Emptor is a Latin phrase that translates as "Let the buyer beware." (Added: 11-Aug-2005 Hits: 501 Rating: 0 Votes: 0)

• Caviar: From Russia With Love - Caviar. You either love it or hate it. For some it is an unctuous delicacy. For others it's overpriced, salty, fishy tasting goo. (Added: 4-Feb-2004 Hits: 466 Rating: 0 Votes: 0)

• Celebrate Easter with Roasted Lamb - Historically, feasting on lamb was a traditional means of ushering in the spring season. (Added: 7-Apr-2004 Hits: 1952 Rating: 0 Votes: 0)

• Champagne - Another New Years Eve is upon us and countless people the world over will celebrate it with Champagne, or should I say sparkling wine? OK, let's clear this one up right from the get-go. (Added: 29-Dec-2004 Hits: 283 Rating: 0 Votes: 0)

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