ARTICLES For Learn
UMAMI
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What do bacon, anchovies, eggs, garlic, soy sauce, mushroom, seaweed, green tea, onions, tomatoes, cheese & breast milk have in common? Umami, the 5th taste!
HOW TO PREPARE ICEBERG LETTUCE WRAPS
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How to make lettuce wraps: using two hands, whack your head of lettuce on the counter stem-side down. Turn it over and twist out the core with your fingers.
HOW TO CHIFFONADE BASIL
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The best way to cut basil is to "chiffonade" it. Make a cigar out of the leaves by stacking them and then rolling them up. Chop the cigar into thin slices.
QUINOA
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Everything you need to know about quinoa: What is quinoa, types of quinoa, how to rinse quinoa, how to toast quinoa and how to store quinoa.
MONTERREY FARMS ARTICHOKE HEARTS
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Monterrey Farms makes four flavors of tasty, low cal, vacuum-packed artichoke hearts: natural, grilled, herbal and buffalo. My family eats them by the case. Literally.
PANCETTA OR ITALIAN BACON
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Pancetta may very well be my family's favorite ingredient. Pancetta is essentially unsmoked Italian bacon and comes in two forms.
THE FABULOUS PAVLOVA
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There may not be a better dessert than a fresh fruit pavlova. Show-stopping, delicious, and gluten-free to boot. You can't beat a good pavlova.
HOW TO CRACK, SEPARATE & WHIP EGGS
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Simple tips for cracking, separating and whipping eggs.
NUTMEG
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Once you try fresh-grated nutmeg, you will become a fan. Nutmeg is an interesting spice because is can be used for both savory and sweet recipes.
OVEN-ROASTED TOMATOES
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Oven-roasting tomatoes concentrates their flavor and changes their texture from a watery fruit to a intensely flavorful and meaty treat. What you need to know.