This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 11: Fish and Shellfish Identification and Fabrication
This is a list of [...]

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This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 10: Meat and Poultry Identification and Fabrication
This is a list of [...]

Posted in Cooking 101, Food Profiles, Recipes No Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 9: Dairy, Eggs, and Dry Goods Identification
Part 2: Dry Goods
This is [...]

Posted in Cooking 101, Food Profiles, Recipes No Comments »

I was grocery shopping the other day, and while I am pretty good about getting only food on my list, I caved and bought a pound of lentils. I was curious – I’ve never cooked with them before and have never knowingly eaten them (although there is a decent chance I’ve had them [...]

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I always wondered what the difference was between green onions (scallions) and chives, as people used them interchangeably when asking to have them held from their loaded baked potato – me working as a waiter at the illustrious Roadhouse Grill at the time (my store closed in late 2005, while the rest of the company [...]

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