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Herbs and Spices By : Michael Sheridan Blending herbs and spices with food is the essence of great cooking. It's also far more simple than you might have been led to believe. How to Cook Lobster By : Michael Sheridan French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing. Don't Burn It - Roast It! By : Michael Sheridan Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it. Let's put this myth to bed once and for all. Oil or Butter? They Are Both Fat! By : Michael Sheridan The amount of fat you eat is largely determined by the way your food is cooked. Using the right oil is not just a question of flavor, but of temperature too. Is Your Cookware Poisoning You? By : Michael Sheridan For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds in the home. So how safe are they for you? Reductions; Proving That Less is More By : Michael Sheridan Any liquid can be reduced just by heating it - but why would you want to do that? How to Peel Almost Anything By : Michael Sheridan If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand. The Art of the Marinade By : Michael Sheridan It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why. Thicken That Sauce! By : Michael Sheridan With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently. Boiling - The Test of a Good Cook By : Michael Sheridan The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears. The Gentle Art of Poaching By : Michael Sheridan Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point Change Your Diet, and Eat the Mediterranean Way By : Dave Saunders Mediterranean food diets are increasing in popularity because they are not based on popularized fads but rather a model which comes from literally thousands of years of use. Discover the principals behind the Mediterranean diet and apply them for a better tasting, and better for you, diet. Is it a Grill, a Broiler or a Salamander? By : Michael Sheridan Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type. Buying a Barbeque Grill By : Charles Kassotis Before shopping, give some thought to the type of grill that will best suit your lifestyle, eating habits, and convenience. This article offers guidelines for consideration to those who are planning to buy an outdoor cooking grill. Buying, Storing and Serving Gourmet Cheese By : Lee Dobbins Whether you are having a fancy wine and cheese party, or just enjoying a slice of cheese with an apple for a snack, your gourmet cheese will taste a lot better if you learn how to purchase, store and serve it properly. The Incredible Edible Olive By : Lee Dobbins Olives have been eaten and the oil used since biblical times but it wasn't until recently that they have enjoyed so much press due to their cardioprotective properties. Find out more about this amazing food including the many varieties of olives available. Setting Up Your Kitchen For Gourmet Cooking By : Lee Dobbins Here are some basic necessities that every kitchen needs. 10 Teas That Heal By : Ron King Tea has many healing properties. Here are 10 natural healing tea therapies. The Game of Catering By : Frances Coleman When you first meet a customer for a catering job, you must make the right impression... Caribbean Food For Everyone By : Ralph Ruckman The intriguing thing about Caribbean food is that the cooks of this fine cuisine take special care when cooking the food. They are always busy adding their special touches to add to the delight of whatever dish they are preparing. Forget About Sex And Have Some Chocolate Instead By : Lee Dobbins We all know chocolate tastes good, but did you know it has emotional and physical benefits as well? How to Plan a Cocktail Party By : Lee Dobbins Tips on planning that perfect cocktail party. Discover How To Turn Any Meal Into A Gourmet Treat By : Lee Dobbins Are you looking for an easy way to turn your old favorites into something special? Lucky for you there is one secret and easy to use ingredient that can help give some class to almost anything you serve. Unique Wedding Favors Series: Personalized Tea Favors and Sweet Honey By : Christine Harrell Learn about the culture of tea favors and just how they are the perfect wedding favor to give at any wedding engagement. What is a Chocolate Fountain? By : Joseph Then A chocolate fountain is usually made of stainless steel and serves melted chocolate. A motor at the base heats the chocolate placed in the heating tray. The heated chocolate then goes up through a column and when it gets to the top, flows down over multiple tiers. This chocolate flows over each tray until it reaches the base.
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