Culinary Arts & Cooking Techniques

The Dutch baby pancake is not Dutch; it’s not even European. It was created about 4,800 miles away in Seattle, Washington. This pancake/crepe/popover hybrid can be sweet or savory, but is always rich and delicious. Here’s a brief history and 10 recipe ideas.

Every good cook should know how to cook hard-boiled eggs. It's a basic skill in the kitchen but getting it perfect can be quite challenging. Here are a few quick facts about boiling eggs and a list of ten fancy dishes to try with boiled eggs.

A deep-dive into the difference between herbs and spices. A detailed explanation of green and black cardamom and their uses in modern cooking and baking.

Mustard fry fish is one of the authentic dish or i can say pure my mother hand made food. Mustard fried fish or sorish macha bhaja (fry) is crunchy outside moist inside coated with mustard sauce and glazed when drizzling with mustard oil.

How to make a delicious traditional Moroccan fish tajine

You do not eat the peel nor the seeds of a ripe canteloupe...

As beef and chicken karahi is a popular food in Pakistan. Therefore, fish lovers have tried to use the same recipe to make fish karahi. Thus, the experience of fish snoring has proved to be an ideal recipe for a new idea and most fish lovers have welcomed the traditional snoring using fish karahi.

Baking was developed during the early Roman Empire where it rose in prominence as an art. Roman citizens loved baked goods in the form of breads, cakes, and pastries all of which led to a constant demand for them being present at important occasions such as feasts and weddings.

Easy Focaccia flavored with rosemary.

The smell wafting from the grill is wonderful. The bread is almost done...

Can you add more charcoal before the old charcoal burns out completely and continue to grill? Learn the secret to grilling out from frozen to fully cooked.

It's a moderately cool, slightly breezy night with wind blowing away from house...good time for campfire.

A common goal for many people today is to incorporate healthier cooking methods into their daily meal plans. Healthy recipes sometimes seem to be dull, boring, and lacking in taste, however, and that is not something that appeals to anyone.

Regardless of whether you're a reluctant fledgling or a quintessential expert, each and every individual who goes to a kitchen needs an update on the essentials at times. Here, I am going to walk you through the cooking tips that completely changed my cooking and will change yours, as well.

Heat oil. Fry steak. Flip over.

Eating with one’s hands is a quintessential part of Indian culture. It may sound a tad bit unpalatable, unhygienic or uncivilized to a knife-and-fork audience, but in India the practice of eating with our limbs is a longstanding one. And this tradition isn’t unique only to India but is also visible

Upon analyzing my choices, I have Dekuypers strawberry to add flavor to my mini pies. Should cook out...

I want to take out the anxieties of baking sourdough foods. Making a starter is easy to do, but it is time consuming. Sourdough foods are full of antioxidants and can help prevent a string of serious diseases. The foods are tasty, fun to make, and will impress your family, friends, and neighbors.

If there is any one food that would give any picnic item a run for its money foods like hamburgers, grilled hotdogs and steaks as being an America Stable it would be BBQ Ribs. The tradition of smoking meat low and slow over heat has become so popular that it has people worldwide doing it each and ev

How humidity, moisture and temperature affect the baked products The production of baked items such as bread, cakes, biscuits, and pastries is a multi-step process between which significant activity happens. The stages of mixing, forming, proving, baking and cooling are chief among them.

Artistic, appropriate placement of foods, accompaniments and garnishes on a food plate – this is what food plating is about. And a creative plate of food can sometimes be all the difference between a good meal and a great meal. Food plating requires a creative, calculated approach and a lot of care

The Pastry and Confectionery department thrives upon the bridging of both the fields of art and science and is therefore, a department that evolves constantly.

Sous vide is French term, “Sous” which means under and “Vide” which means vacuum. Time and temperature are the two cornerstones of sous vide, which as a style of cooking was developed by chefs Pierre and Michel Troigros in 1960 in France, and is generally used to slow cook tough meat joints in order

Besides the basic oven, range and microwave there are a number of handy appliances that every kitchen should have to step their cooking game up a level.

Olive trees grow up 1600 years old and more depending on the climate and soil it has for growth. Widely grown in the Mediterranean regions and along the Dalmatian coast.

This series was created to receive and share questions and comments on ingredients, recipes, and cooking techniques.

Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!

Michael Faraday once said - “It is not enough to know the principles; one needs to know how to manipulate them”, and this phrase, in a simple essence, describes what molecular gastronomy is all about. When I first came across the term ‘molecular gastronomy’, I remember it sounding more like a scien

Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.

Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.

Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques, and kitchen gadgets.

Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.

Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.

Featuring recipes of Saba Banana as well as Banana Blossom or heart in both savory dishes and desserts.

To paraphrase a Hubs friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.

At the Culinary Academy of India, there are plenty of opportunities to be great and do great work. Working on the world record for the largest cold meat platter was one of them. The 48 hour arduous task was quite the undertaking, but achieving the world record with my fellow chefs is a moment worth

This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week.

In the modern era, preparing food as art is consumed by those who know the meaning of food art and for when dining in style.

Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.

Universities, Boards, Councils, and private players who are in the forefront of delivering culinary education have done their bit in the last two decades. Today the focus should be on the quality of education and the learning outcomes.

Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry

Landing in Goa and not trying its cuisines is unthinkable. Goan cuisines are influenced by Saraswat, Konkani, Portuguese, Arab & British cuisines. Dodol is a savory dessert that is made in every Christian home in Goa. The cuisine of Goa is heavily influenced by Portuguese cuisine.

Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.

Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading