• Let's Go Dutch - A Dutch oven is a cast iron pot, (usually of large size), with a snug fitting lid. There are a number of theories as to how the Dutch oven got its name. The first comes from the fact that during the 1600's the Dutch had the most advanced method of forging cast iron into cookware. (Added: 28-May-2008 Hits: 0 Rating: 0 Votes: 0)

• Let's Talk Turkey - Thanksgiving is approaching and households across America will be preparing the traditional turkey. About 46 million turkeys will be "gobbled" up according to the National Turkey Federation. Most people want to know how to cook a juicy bird. Simple. Make duck instead. (Added: 16-Nov-2005 Hits: 535 Rating: 0 Votes: 0)

• License to Chill - It's summer time and that means it's time to start chilling more than the champagne. Here are two recipes for summer drinks, both alcoholic and non-alcoholic, a cold, savory asparagus soup and a coconut-tapioca dessert soup. So whip up some cool concoctions, invite some friends over, and chill out. (Added: 30-Jun-2005 Hits: 666 Rating: 0 Votes: 0)

• Liguria - Focaccia Bread - The two most infamous Ligurian culinary creations are pesto and focaccia. Pesto is a basil and olive oil sauce most often used on pasta. Basil leaves, pine nuts, and garlic are traditionally ground with a mortar and pestle, (although most cooks use a food processor), and then extra-virgin olive oil, a blend of grated Parmesan and/or Romano cheese and salt are gradually mixed in. (Added: 2-Feb-2005 Hits: 557 Rating: 0 Votes: 0)

• Linzer Cookies - Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal. While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular. (Added: 26-Dec-2008 Hits: 0 Rating: 0 Votes: 0)

• Look Ma, One Hand! - Undisputedly, all chefs should have a breadth of knowledge about most foods, preparation and cooking techniques, and to some degree food science. It starts with food selection. One must be aware of how to select foods that are fresh, in season, and/or at the appropriate point in their development for the intended use. Ascertaining quality meat, ripe mangos and healthy lobsters are just some of the tasks that chefs face. (Added: 5-Apr-2007 Hits: 569 Rating: 0 Votes: 0)

• Macadamia Nuts: A Nut From Hawaii - A friend of mine with Hawaiian roots always brings me back a bag of macadamia nuts whenever she returns from a visit there. Bless her dear little heart. But despite our association between macadamias and Hawaii, they are actually Australian in origin. (Added: 7-Jul-2009 Hits: 0 Rating: 0 Votes: 0)

• Make a Mussel - Mussels are amenable to a wide range of cooking techniques including simmering, steaming, baking, frying, and light broiling. As soon as they open they're done. In fact, it's not a bad idea to remove them as they open so the eager beavers don't overcook waiting for the lollygaggers. Mussels can be used in salads, soups, paella, pasta dishes, and even omelets. (Added: 23-Jan-2008 Hits: 167 Rating: 0 Votes: 0)

• Making Stock - One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups.... (Added: 9-Dec-2003 Hits: 658 Rating: 0 Votes: 0)

• Maple Syrup: How Sweet It Is - Maple syrup is of course the quintessential topping for pancakes, waffles and French toast. But that's only the beginning. Maple syrup and maple sugar are used in all kinds of desserts, ice cream, candy, breads, cereals, and other baked goods. It is also used in savory dishes such as baked squash and baked beans. Moreover, it can be employed as a glaze which can be applied to ham, pork roasts and even salmon. It is a delicious and versatile product with many culinary applications. (Added: 14-May-2009 Hits: 0 Rating: 0 Votes: 0)

• Marinades & Rubs - Summer's here and that means barbequing. Well, actually, barbequing is NOT what millions of Americans do with their charcoal and propane grills in their backyard. That's grilling. Real barbequing is cooking food with indirect heat and smoke but that's another article. In any event, many foods are pre-seasoned prior to being grilled. This is almost always accomplished with a marinade or a dry rub. (Added: 20-Jun-2006 Hits: 451 Rating: 0 Votes: 0)

• Matzo: Not to be Passed Over - Matzo, also spelled matzoh, but either way pronounced maatsa, is a flat, brittle unleavened bread. It is the traditional food of Passover. (Added: 12-Apr-2006 Hits: 225 Rating: 0 Votes: 0)

• Maximizing Flavor - Part I - For me, food is about enjoyment and fulfillment, first on an immediate, sensory level and secondly on a deeper psychological level. As a chef, and a non health-freak, my primary goal is maximizing the physical enjoyment of food. If that in turn leads to enhancing the overall experience, so much the better. (Added: 18-Feb-2009 Hits: 0 Rating: 0 Votes: 0)

• Maximizing Flavor - Part II - This is the second of a two-part article about the various techniques for maximizing the flavor of your food. These methods are blind to any health, economic or convenience concerns. They're straightforwardly and solely focused on boosting flavor. Previously we discussed the importance of using fresh, high quality ingredients, proper storage and preparation procedures and brining. Thus, we continue our overview of flavor maximization principles. (Added: 25-Feb-2009 Hits: 0 Rating: 0 Votes: 0)

• Mexican Feast - I love Latin food. Latin America is all of the beautiful land south of the United States. Latin cooking thus embraces the cuisines of Mexico, the Caribbean, and Central and South America. I particularly enjoy Mexican food, be it authentic Mexican or Americanized Mexican. It was Latin food and the guidance of a Puerto Rican chef named Felix who sparked my early interest in cooking and eventual pursuit of a professional culinary career. Latin food and Felix will always hold a special place in my heart. (Added: 17-May-2010 Hits: 0 Rating: 0 Votes: 0)

• Mix it Up - Improperly mixed food causes inconsistencies in taste. Who wants to alternate each bite with pieces that are too salty, unsalted, and just right? Unmixed food is a ubiquitous problem, at least amongst the day-to-day eateries. (Added: 19-Jul-2007 Hits: 179 Rating: 0 Votes: 0)

• Mousse - A mousse is a rich, airy preparation that can be cold or hot, sweet or savory. The word mousse is French and translates as "froth" or "foam." (Added: 21-Sep-2005 Hits: 552 Rating: 0 Votes: 0)

• Mr. & Mrs. Scallop - Scallops are bivalve mollusks and yes, hermaphrodites. Each one contains the female roe and the male reproductive organs. It certainly eliminates all the hassles of dating. In Europe, the entire scallop is eaten, gonads and all. The female roe is particularly prized. In America, with our more provincial palate, only the muscle is consumed. Indeed, in most American supermarkets the scallops are sold shelled and cleaned of everything but the abductor muscles. (Added: 17-May-2010 Hits: 0 Rating: 0 Votes: 0)

• New Orleans Classics - New Orleans is known for transforming legendary dishes into newfound classics. Bouillabaisse, the famous fish stew from the Provence region of France, was a forerunner to gumbo, a Creole favorite. (Added: 3-Mar-2004 Hits: 702 Rating: 0 Votes: 0)

• No It Isn't - At the urging of friends we all had dinner at this restaurant they were raving about. It was one of those places they just HAD to take us to. Immediately I envision the "Lost in Space" robot swinging his arms yelling "Warning! Warning!" This is because I've had so many lackluster meals at places extolled by others. In any event, let's cut to the chase because this plot certainly isn't difficult to predict. (Added: 3-Jan-2008 Hits: 106 Rating: 0 Votes: 0)

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