Ready to conquer the culinary challenge of emulsifying two liquids that normally hate each other? Maybe you’re trying to add oil to a vinaigrette dressing, combine cream and stock for a luxurious soup, or even…
What Makes Emulsions Delicious?
Who Does What: Restaurant Jobs and Service Styles
Funny thing about restaurants: they have a seeming ENDLESS number of jobs and positions, all which relate back to the STYLE of service. This post attempts to clear it up and make things a bit more simple. Attempts to, anyway.
Cooking with Dairy: Everything You Need to Master Milk
People have been milking domesticated farm animals as far back as 6,000 years ago. That cow, goat, or yak milk (and the things which are made from it, like cheese or ice cream) are collectively…
The Culinary Student’s Guide to Making Great Pizza
Everything you need to know to master pizza – the perfect crust, toppings, and sauce to make ’em swoon.
Evaluate Food Like a Professional with the 9-Point Hedonic Scale
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
Scones – The Sweet British Biscuit
Scones – the amazing Scottish, English, and Irish teatime treat – are now an American breakfast staple. Americans enjoy their scones much sweeter than overseas (and without the clotted cream and jam) and the recipes are slightly different as a result. This post explains the how and what of making excellent American-style scones.
Balancing Flavors Like a Chef: How to Fix Any Dish
By now, you've learned how your brain interprets flavor. You've got a picture how aroma, temperature, and texture pile on top of that. Cool. Great. None of it matters if you can't actually use this…
The Wonderful World of Potatoes
Potatoes are more than something to eat mashed with fried chicken. Although that does sound REALLY delicious. Read this post to gain the basic skills you will need while working with the most popular starch in the world: baking, roasting, mashing, ricing, scalloping, frying, and pan-searing
Starches: Rice, Beans, Pasta, and Seeds
Rice Classic Steamed White Rice Steaming rice is all about technique, not recipes. Follow this guide for perfect stove-top rice every time. Rinse the rice until the water runs clear, then soak for 10-15 minutes…
Egg Cookery 101: The Complete Guide to Professional Techniques
The egg is the ultimate culinary paradox: it is the simplest ingredient in the pantry, yet it remains the most difficult to truly master. To the casual cook, it is merely breakfast, but to the…