News & Features

We explain when to use what salt and why. TABLE SALT Table salt is your everyday white granular salt found in most kitchens. It is most commonly mined from salt mines and then refined to remove other minerals until it is pure or close to pure sodium chloride. Often you will find table salt referred to as ìiodizedî, this term refers to the fact th...read more

Choosing the right tools and equipment for the right job is important. BBQ tools in general all have long handles as the flames of a wood fire or the heat radiating off coal, lava stones or gas grills is very intense. In terms of material used to manufacture those tools, nothing beats stainless steel or other similar alloys. Stainless steel is easy...read more

” For many steak lovers, no cut of beef sings to the soul of the carcass-consuming carnivore like a Delmonico, made famous at the eponymous restaurant in New York City, which operated in different locations starting in 1827. Originally opened by a retired Swiss sea captain wary of life on the rough oceans, who found a home in the bustling str...read more

” Over the years, I have written about salt, pepper, spices, herbs, and everything in between in what seems like a thousand pieces. Yet, no matter the number of times I write about these necessities, I always stumble across, and learn about, a new combination, technique or method of usage for these aforementioned provisions. We are all famili...read more

Choosing the right pots and pans can be an expensive and difficult task. There are quite a few different materials to choose from which may or may or may not be suitable for the various cooking methods and heat sources used in your kitchen. “Size does matter” when choosing your cooking equipment. A variety of sizes of pots and pans need to be p...read more

Photographing food so that it looks good and is in the correct light and capturing the essence of the dish, while showing some relevant background may be tricky at times and some food will just never look right.  Dishes with contrast such as stews and ragouts are particularly difficult to show in an appetizing way. By taking the following tips and...read more

Centerpieces, accent pieces, pictures, paintings and decorations you might have in your homes, are there to direct the focus to a particular spot, place or area when entering a particular room. They set the mood of the house whether it be modern, ethnic, antique or contemporary and a visitor will associate the “feel” of your house with your per...read more

Caviar, although plentiful and in abundance not too long ago, has become rare, expensive and at times almost unattainable. The century old traditions of catching and preserving the roe of sturgeon to produce caviar may only be a note in history books if we do not take care of a sustainable sturgeon supply now. Caviar is also a very fragile and deli...read more

History and origin Oysters are found all over the world today, indeed as they were in ancient history. Oyster shells have been found in ruins of the Australian Aboriginal people, the Celts, Romans, Greeks and also the North American Indians.  The Romans in particular were great oyster lovers, and it is said, that Julius Caesar was so fond of oyste...read more

Part of every great meal prepared and served is, of equal importance, the choice of beverage served with the individual dishes. Matching the great flavors of a dish with the perfect wine will elevate the dining experience from a great meal to that experience we all are seeking to provide.

A description of all those French sounding Chef titles.

Ever wondered what makes a Sous Chef? Or what exactly a Garde Manger Chef does? Or whether Commis Chefs still exist after the demise of the USSR? Well look no further, all the titles and definitions are listed below.