CookShelfRead the foreward to any cookbook and the author will probably mention mise en place. It is touted as the key to making sure your food will turn out well, and there are definitely benefits to the practice. But, as Mark…
The Gourmand Cookbook Awards winners were recently announced, with a whopping 45-page listing by country. Each category in the awards contains multiple winners, considered the “Best in the World” for their respective…
Many moons ago, I regarded most leftovers with annoyance. Since I liked cooking so much I did not enjoy revisiting the food from the previous day, preferring to having something completely new for each meal. As I got…
My social media feeds are full of photos of gorgeous pies and beautiful roasted turkeys. This is the first year in over a dozen that I haven't made a huge meal (I even cooked a whole feast for just two of us during…
As we gear up for the biggest food holiday in the US, people are finalizing their big Thanksgiving Day feast. Although everyone wants the meal to be amazing and delicious, sometimes things don't go as planned. We've all…
Apparently I am the only person in the world who has not discovered the joys of an air fryer. Following a recent office lunch outing, a group of my colleagues discussed the wonderful meals they recently made in their…
Several years ago I was tasked with making a cake for my brother's wedding. The only problem was the fact that I lived an eight-hour drive away, and I would not have time (or equipment) at my disposal at the wedding…
Celebrity chef Guy Grossi helms Garum at the Westin Hotel Perth, and his Christmas lunches are among the most sought-after on the day. So what does he eat when he gets home? The revered chef shares some of his family…
If you don't grow up speaking English, it can be an extremely difficult language to learn. It has appropriated words and structure from so many different languages that making sense of grammar and spelling rules often…
Watch a few videos of chefs and food writers and most of them will probably tell you that it's best to cook with fresh ingredients, especially when it comes to garlic. You'll see differing advice on how best to chop or…
We begin this week with another passing to report. Former New York Magazine Restaurant critic Gael Greene died this week at age 88. Greene revolutionized restaurant criticism. According to the NYT obit, "she put a…
We are down to five bakers for the quarter finals and this week was all about pastry. Signature: 12 individual Vol-au-vents made with a rough puff pastry and a sweet filling. Sandro forgot to turn on his oven - maybe…
