• Cool as a Cucumber - Although they can be cooked, cucumbers are most often eaten raw in salads, in cold soups, in cucumber based sauces, and as hors d'oeuvres. Cucumbers are also the vegetable of choice for pickles. Pickles are made by placing cucumbers in a seasoned brine or vinegar solution. (Added: 3-May-2007 Hits: 346 Rating: 0 Votes: 0)

• Corkage Fees Uncorked - A corkage fee is a charge you pay for bringing your own wine into a restaurant that already serves wine. Corkage fees run from $10 to almost $100, depending on the preeminence of the establishment. The fee is assessed per bottle. (Added: 27-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Corn: A-Maize-ing - In the first of a two part series, Mark Vogel, our resident chef, discusses the origins and facts about corn. (Added: 12-Mar-2009 Hits: 0 Rating: 0 Votes: 0)

• Corned Beef's Finest Hour - Whatever its origins the Reuben is a classic sandwich and an American favorite. The current recipe includes corned beef, Swiss cheese, sauerkraut, (although some still use cole slaw), and Russian dressing on rye bread, with the option of buttering and toasting/grilling the bread. (Added: 29-Nov-2006 Hits: 557 Rating: 0 Votes: 0)

• Cornwall: Its Legends and Legacies - Cornish hen is a breed of poultry that originated in Cornwall. According to the USDA, a Cornish hen is a chicken of Cornish ancestry, six weeks of age or younger, and weighing less than two pounds. Smaller than other poultry they have short legs and broad breasts. Their flesh is succulent and they provide a proportionately high amount of breast meat for their diminutive stature. (Added: 24-Aug-2006 Hits: 120 Rating: 0 Votes: 0)

• Crabs Are Delectable Summer Fare - Although crabs are available year round in coastal areas, their consumption is most associated with the summer... (Added: 11-Aug-2004 Hits: 1931 Rating: 0 Votes: 0)

• Cranberries: Leaving Turkey Aside - When most people think of cranberries they inevitably envision them next to their Thanksgiving turkey, even though most cranberries are utilized for juice production. Indeed, it takes over 4,000 berries to fabricate one gallon of juice. As we shall see, the type-cast cranberry has a multitude of other uses aside from playing sidekick to the driest meat on the planet. (Added: 7-Mar-2007 Hits: 333 Rating: 0 Votes: 0)

• Cream of the Crop - Cream is one of the yummiest substances on earth. Why? Because of the fat baby! You can malign fat all you want. Blame every disease in the universe on it if you must. But one fact is incontrovertible: Fat tastes good. Not only does it taste good, it facilitates the emergence of many other flavor compounds. It unlocks their potential much like hot water does for a tea bag. Fat content is also what differentiates the various types of milk and cream (Added: 4-Oct-2007 Hits: 167 Rating: 0 Votes: 0)

• Crepes Suzette: Woman of Mystery - Crepe is the French word for pancake. Crepes differ from traditional pancakes in that they are lighter, thinner and are utilized in both sweet and savory dishes. Crepes can be topped or filled and rolled with fruit, meat, cheese, or vegetables. They are often accompanied by some kind of sauce and form the basis of an appetizer or main course. Crepes Suzette are sweet crepes accompanied by an orange flavored butter sauce, and flambeed with orange liqueur. (Added: 25-Jan-2006 Hits: 481 Rating: 0 Votes: 0)

• Culinary Connections - Food feeds much more than our immediate hunger. Food, food customs, and the people who embody them, are vehicles by which we maintain meaningful connections to others. The culinary world and its practitioners are sources of inspiration, mentors, and transferors of traditions. (Added: 14-Jun-2006 Hits: 322 Rating: 0 Votes: 0)

• Custard's Last Stand - A custard is a mixture of eggs and milk and/or cream that can be hot or cold, sweet or savory. Most custards are desserts such as crème brulee, flan, and cheesecake. Quiche however, is a savory custard. (Added: 24-Aug-2005 Hits: 916 Rating: 0 Votes: 0)

• Cutting the Mustard - Mustard originated in the Mediterranean and Asia and has been used by man for at least 5,000 years for both culinary and medicinal purposes. There are white (or yellow), brown and black mustard seeds. The brown and black are the most pungent. Mustard comes in different styles depending on the types of seeds used and/or the addition of other ingredients. In general, mustard is made from ground mustard seeds, seasonings, and some type of liquid such as vinegar, wine, water, etc. (Added: 7-Jun-2007 Hits: 216 Rating: 0 Votes: 0)

• Dangerous Liaisons - My wife and I were having a romantic meal at the Upper Crust, a superb European Bistro in Boonton, NJ. She was luxuriating in the braised short ribs while I enjoyed the New Zealand lamb chops. We shared a bottle of the 1995 Lynch Bages, a magnificent Bordeaux destined for precisely the type of hearty fare we were savoring. At the adjacent table sat two women also drinking a bottle of red; but with fish and chips! Scrod to be precise. Now I know what you're going to say. If they enjoy scrod with red wine then who cares? What difference does it make what foods and wines people pair as long as they like it? Shouldn't people just eat and drink what they like? (Added: 18-Jan-2007 Hits: 308 Rating: 0 Votes: 0)

• Debunking the Myths - As intelligent as man is, (or thinks he is), mistaken notions about reality will always be a part of the human condition. Granted, as mankind continues to progress and learn more about the true nature of the world, certain absurdities are dispelled. We no longer believe the earth is flat or that it lies at the center of the universe.... The culinary realm is no exception to human fallaciousness. Let's try to put some of those myths to rest.... (Added: 27-Dec-2006 Hits: 399 Rating: 0 Votes: 0)

• Deep-Frying I - This is the first of a two-part article on deep-frying. In this first half we will discuss the nature and mechanics of deep-frying. In the ensuing edition we will explore the kinds of food that can be deep-fried, types of oils, and breadings and batters. (Added: 16-Apr-2009 Hits: 0 Rating: 0 Votes: 0)

• Deep-Frying Part II - This is the second half of a two-part article about deep-frying. Last week we reviewed the nature and basic considerations for deep-frying. As previously discussed, deep-frying is not as fattening as you'd think. (Added: 24-Apr-2009 Hits: 0 Rating: 0 Votes: 0)

• Defining Moments - Take a Delmonico steak for example. What is a Delmonico steak? That depends on who you ask. Get used to that answer right now. It'll make the remainder of this discussion easier to, uh.....swallow.... (Added: 9-Oct-2007 Hits: 244 Rating: 0 Votes: 0)

• Deglazing: Fond Memories - Deglazing is the process by which the caramelized residue of seared foods is dissolved via liquid in order to incorporate it into the target dish for the purpose of maximizing flavor. Deglazing is the foremost method by which to make a "pan sauce," i.e., a sauce made in the same pan that the primary item was cooked. Most often the seared item is some kind of protein but it could also be vegetables, either as a main dish or as a building block of another dish. (Added: 23-May-2007 Hits: 108 Rating: 0 Votes: 0)

• Devilishly Good Food - To "devil" food means to impart it with hot and spicy seasoning, inevitably from some form of hot pepper. However, as we shall see with devil's food cake, it can also refer to dishes that are inordinately rich and decadent. Either way, sometimes it's good to be bad! (Added: 25-Oct-2006 Hits: 564 Rating: 0 Votes: 0)

• Do You Measure Up? - One of the most common questions I get from students in my cooking classes is "How much?" How much oil did you use? How much salt? How much pepper? How much this or that? Some ingredients I almost never measure. With the exception of vinaigrettes, I rarely measure oil. I just pour it in the pan until the bottom's covered. (Added: 7-Nov-2007 Hits: 163 Rating: 0 Votes: 0)

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