Turkey tips for the Holidays
I know. You’ve been inundated with “Tips for the Perfect Turkey” online, in the papers and on TV for weeks – since before U.S. Thanksgiving. But I’ve yet to see any one such submission that embodies all the points I consider critical to producing the perfect bird.Read More →
UPDATE: Hasbro reveals new Easy-Bake
Just yesterday we told you how New Jersey 13-year-old McKenna Pope had started a petition on change.org to convince Hasbro, maker of the Easy-Bake Oven, to release a gender-neutral version of the iconic “girl” toy.Read More →
Sauces Part III – Pan Gravies and Jus
The simplest sauces are gravies made by thickening drippings that collect in the bottom of the roasting, braising or frying pan when preparing a roast or other cut of meat. The drippings, or “Jus”, are prized by serious cooks everywhere.Read More →
Asexual Easy-Bake could help Foodservice Ind.
You’ve almost certainly seen the news story about 13-year-old McKenna Pope and her petition at change.org asking Hasbro, maker of the iconic Easy-Bake Oven, to provide a gender-neutral version of the toy. She says the toy repels boys because it comes only in “girl colours”.Read More →
A hot new theory (of spicy food)…
The current leading theory purporting to explain why people like spicy foods would have us believe that we love to hurt ourselves. Really. But researchers at Pen State University are taking a more positive approach…Read More →
Sauces Part II – Start with Great Stock
Great sauces grow from great stocks! Whether it’s meat, poultry, fish, or veggie, stock is the aromatic backbone of the the lion’s share of the classic French “Mother” sauces. Stocks also provide the liquid context within which many great soups write their epic flavour stories…Read More →