Culinary Arts & Cooking Techniques

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.

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

Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.

Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!

This article explains a step by step method to prepare authentic Egg Khandoli dish which comes from the city of Kolhapur, India.

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

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.

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.

Alaska Wild Wings breaded pollock is a product I noticed on the shelf. I like fish and I like buffalo style breading, I wasn't too sure about the combination of both. I thought I would give these a try honestly I was mildly impressed. Buffalo style breaded fish nuggets....

There are many vegetables that can be frozen but there are others that are not to be frozen. Moreover, storing vegetables in the freezer require a prior step called blanching. This hub will give a step-by-step guide on how to blanch and freeze vegetables as well as information on which vegetables to

Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!

A handy reference guide for all of the recipes I have shared on Hub Pages which will be updated each week. You can bookmark this.

Monkfish is supposedly dangerous to consume, unless you buy it at the grocery store, then it's okay... Well. Here's how I cooked it under the broiler...

A simple date or family night idea! Holiday fun for everyone.

Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!

A handy reference guide for my weekly food/cooking technique/recipe Q&A series, updated every week. Don't see your question here? Ask in the comments. I'll answer next week.

This recipe walks you through canning your own tomato paste from the crockpot. I love all of my crockpot recipes as I can just toss the ingredients in and walk away without having to worry about burning any of the ingredients. With this recipe, I can cook, blend and can with hardly any effort.