Tips & Techniques/Food & Beverage

41. Herb Blends and How To Use Them — 2006-06-06
    Sometimes you just get tired of using the same old recipe that tastes the same time after time. But we are all so busy we are looking for easy ways to spice up are repertoire. One way that ... »
    
     
42. Herb Blends and How To Use Them — 2006-06-06
    Sometimes you just get tired of using the same old recipe that tastes the same time after time. But we are all so busy we are looking for easy ways to spice up are repertoire. One way that ... »
    
     
43. Using Fresh Herbs In A Variety of Ways — 2006-06-05
    Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your ... »
    
     
44. In Search of the Oregon Coast Dungeness Crab — 2006-06-05
    Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In theDungeness Crab on the Oregon Coast ocean, crab season is closed from ... »
    
     
45. Are You Professional Chef Material? — 2006-05-22
    by Tom Ehrhardt © 2006, All Rights Reserved We see them on the Food Network every day. Rachael, Paula, Emeril and others zip around their kitchens making quick work of fabulous recipes. ... »
    
     
46. Eating Like The Spanish — 2006-05-11
    EATING LIKE THE SPANISH Bored of cooking every day the same meals, the same recipes, and want to try something different and exotic? You can choose any culture, any country you ... »
    
     
47. What Your Mother Didn't Tell You About Cookware — 2006-05-09
    I don't know about you but I am tired of spending loads of money on useless cookware that create an avalanche every time I open my cabinet doors. With all there is to choose from ... »
    
     
48. Keep That Cooking Area Clean — 2006-05-02
    One of the most prevalent illnesses today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life- threatening episode requiring hospitalization. ... »
    
     
49. Metallic Cookware — 2006-04-22
    The two essential features of a cookware are that it should have good thermal conductivity and that it should be chemically unreactive with the ingredients that are cooked in it. Metallic ... »
    
     
50. Choosing the Right Kitchen Cutlery — 2006-04-05
    Kitchen knives come in all sizes and shapes. Each small variation results in a different use. There are long ones, short ones, wide ones, narrow ones, curved ones, angled ones and the ... »
    
     
51. Look Out For BBQ? — 2006-04-02
    As the weather becomes warm, the sight of families barbequing becomes a frequent one. But if you are an individual who is counting their calories, beware of the traditional foods, as they ... »
    
     
52. Marinades, Sauces And Dressings: Balsamic Vinegar Compliments More Than You May Realize — 2006-04-02
    A balsamic vinaigrette dressing can turn a nominal green salad into a refreshing mixed fresh Spring salad with a zest of Italian flair. Using aged balsamic adds a bit of gourmet into ... »
    
     
53. Mutually Beneficial Partnerships Require Unique Corporate Gifts — 2006-04-02
    A unique corporate gift like smoked sockeye salmon is well received for its? taste, and it is a classy gift too. Alaska smoked salmon is a gourmet gift that some people would not normally ... »
    
     
54. A Taste Worth The Wait: One Step Beyond A Good Wine, Villa Bellentani Balsamic — 2006-04-02
    Just a little beyond a good wine is an aged vinegar. In Modena it?s revered as balsamico. Gourmet chefs seem to have embraced the allure of balsamic vinegar in the last two decades, but it ... »
    
     
55. Which Grill Should You Buy, Charcoal Or Gas? — 2006-03-31
    If you are considering purchasing a new grill, or barbecue, you will be faced with a multitude of options to choose between. However, there is one choice which you will need to make fairly ... »
    
     
56. Choosing the Right Kitchen Cutlery — 2006-03-31
    Kitchen knives come in all sizes and shapes. Each small variation results in a different use. There are long ones, short ones, wide ones, narrow ones, curved ones, angled ones and the ... »
    
     
57. Recipe Website Claims To Expose Top Secret Restaurant Recipes — 2006-03-30
    According to Ron Douglas, author of ' America's Most Wanted Recipes ,' the average American family dines out at an average of three times each week. Depending on the number of ... »
    
     
58. Top 5 Things You Need in Your Kitchen — 2006-03-30
    If you are just starting to cook, or are moving in on your own, chances are, you don't have much in terms of cooking equipment. Here is what we recommend for you to get, as you are ... »
    
     
59. Store-bought chili – a short history. — 2006-03-29
    Willie Gebhardt, originally of New Braunfels, Texas and later of San Antonio, produced the first canned chili in 1908. Gebhardt also invented the first commercial chili powder in 1896. ... »
    
     
60. Quick And Easy Way To Figure Out If It Is Junk Food — 2006-03-25
    This article was written to answer many of the most frequently asked questions on this topic. I hope you find information helpful. Unless we really love cooking or plan and prepare ahead ... »