A light tasteless oil derived from the rapeseed plant. Canola is low in saturated fats (the bad guys) and high in cholesterol balancing monounsaturated fats (the good guys). It also contains Omega-3 … [more]
Caraway is an aromatic plant in the parsley that is common to central and northern Europe. The seeds are particularly aromatic when dried and have a nutty anise flavor. Widely used in German and … [more]
Don’t dismiss this Canadian pick-me-up as a Bloody Mary with clam juice. Okay… Okay… Maybe it is just a Bloody Mary with clam juice. But it’s so much more! Originally, this drink was a true … [more]
An Italian rice dish renowned for its creamy texture and moist consistency, risotto is founded on a starchy rice that comes from the town of Arborio in Northern Italy. The rice is gently sautéed in … [more]
England, early 1940. We haven’t yet experienced the bombing of our cities. Town children are sent away to the country where it is thought they will be safe from the inevitable onslaught from the … [more]
Chipotle tends to be medium spicy and have a wonderful and rich smoky flavor. It’s hard to make the connection, but the chipotle pepper is a dried and smoked Jalapeno. This chile has a wrinkled … [more]
Great chef of the early twentieth century and the father of modern cookery. He organized his kitchens by the brigade system, with each section run by a chef. [more]
One of the “mother sauces”. A sauce made of brown stock and flavoring ingredients (herbs, mirepoix , tomato, and tomato puree) and thickened with a brown roux . [more]
One of the worlds most expensive spices (next to saffron and vanilla ). It is widely used in cooking in Scandinavian, Sri Lanka, India and Iran. Cardamom has a strong, intensely aromatic fragrance … [more]
The name “brownies” first appeared in the 1896 Boston Cooking School Cookbook, where it describes molasses cakes baked in small tins. The first known recipe for brownies was published in … [more]
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