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The Soy of Cooking By : Rajeev Patnia If you or someone you know is looking for a fun way to sample a variety of soy foods, the Soy to the World gift pack is just the thing. It includes three boxes of soy protein pasta in assorted shapes; How to Cook a Really Crispy Duck or Chicken By : manoj kumar 1 How to Cook a real Crispy Duck If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin. Get in the spirits for holiday celebrations By : bani The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some entertaining, do everyone a favor and look beyond the traditional spiked eggnog and hot buttered rum. There are some better options; so here are a few suggestions to warm your belly and fill your guests with holiday cheer. Veganism: Not As Intimidating As You Thought By : Sonia Sood To some people, the phrase "Vegan Cuisine" sounds like an oxymoron. To others, it sounds like the road of a hardcore food nutritionist. "Scary," was the word used by my roommate when I announced I was going to try to become a vegan. What most people don't realize is that it's very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine. The Evolution Of Pizza By : Anureet Singh Bhanot Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece. Supporting Local Flavors By : Sunil Kumar2 In the last 10 years Americans have seen a boom in local food markets and for good reason. While Americans continue to buy more fast food, they still expect perfect ingredients and they are finding them. Puerto Rican Cuisine By : Sonia Sood Puerto Rico is an island nation that is officially a territory of the United States. Puerto Rican cuisine has evolved from several strong influences, including those of the original peoples, such as the Tainos, and the Spanish conquerors that drove most of the natives out and enslaved the remaining. African and Caribbean influence is also reflected in the cuisine of the island, which has also been shaped significantly by its climate and geology. Preparing Lobster Tails By : Vipul Bhagta Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law. Pesticides, Can we avoid them By : so Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us! Old-Fashioned Tomatoes By : mohan mittal Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. One Chef, or a Bevy of Chefs? By : Sunil Kumar2 Most cooking tours feature one chef who gives you two to four cooking lessons in the same kitchen on your three to six day cooking adventure. Some tours take you to a variety of restaurants and homes so you cook with many chefs or good home cooks. The "cook's tour" version is four chefs in four different kitchens in six days. Must Haves for Any At-Home Chef By : Sunil Kumar2 With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without. Cantonese Regional Cuisine By : K Singh Easily the most well-known of the Chinese regional cuisines, Cantonese cuisine comes from the region around Canton in Southern China. Simple spices and a wide variety of foods used in cooking characterize Cantonese cuisine. Japanese Cuisine By : sunil sharma Tempura, sukiyaki, sashimi, sushi – even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cuisine is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and the methods of presentation turn even simple meals into beautiful events. Garam Masala - The Spices of India By : santos India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is its use of spices. Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, "masala" is any blend of spices, and "garam" means hot. Cooking With Fresh Herbs By : Sunil Kumar2 Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste. Cook from the Heart, Not by the Book By : vicky12 You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and conveniences to make the most of your recipes. It’s so simple: Skip the fuss and follow your heart. Cooking Lesson: Seasoning Cast Iron Like The Pros By : Sunil1 In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor. Cooking Fish Guide For Your Campsite By : Ron King There is nothing more delectable that the scent and flavor of a recently caught fish, whether sautéing in a pan with butter and wine or grilling fish steaks on the coals. Unfortunately, some people are more comfortable fishing than cooking fresh fish. Let this cooking fish guide help you to make you own recipe and identify cooking tips and ingredients that will bring out the best in your fish. The Importance of Food Elements By : Paul E Brown This article discusses the importance of food elements, what they are and how knowledge of them can help you prepare healthy food. The Principles of Scientific Cooking. By : Paul E Brown Cooking of any recipe is an art and a science in it's own right. This article briefly outlines and discusses the 6 major ways you can cook food, and the 'science' behind them. Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress? By : Dipak One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible. Some Praise And Some Complaints About The Breadman Supreme Bread Machine By : Robin OBrien Soon after its launch the Breadman Supreme TR2200C was the winner of the Good Housekeeping 'Good Buy' Award as well as the Consumer Digest 'Best Buy' Award. High praise indeed. And, in fairness, it's well deserved; however, the appliance isn't without its problems. Where Do the Pizza Toppings Belong? By : Kelly Church This article offers a look at the differences between regional styles of pizza. Each region thinks that their type of pizza is the best. The best pizza is every type of pizza. Each pizza has its own characteristics that make it unique. The Bread Machine - How Did We Ever Live Without Them? By : Robin OBrien When wanting to give a huge compliment on a product people often say; the next best thing to sliced bread, well, I think it's about time we started saying; the next best thing to the bread machine. I just don't know how busy people, who love freshly baked bread, ever got along without these marvelous inventions. Live Lobsters are best when they are fresh By : Tim Somers The meatiest part of the lobster is the tail and is regarded as the best tasting part. Tips On How To Use Your Bread Machine By : Robin OBrien Bread machines make home baking easy. However, some people who use one are disappointed with the results. This is usually - if not always - because of incorrect usage. What follows are some essential and good bread machine tips. How To Cook Crab Legs - Some Tips By : Graham Lavery If you feel like eating crab legs, the easiest way to do it is to buy frozen crab legs from the supermarket. These are already cooked, so you just need to heat them up. Read some tips on how to do this in the following. Grilling Filet Mignon - How To Make A Great Dish By : Graham Lavery Filet mignon is a very special treat when cooked well. It represents a part of the tenderloin in the back rib cage of the animal, an area that is seldom used for exercise, which results in a very tender, special meat. There is a drawback to this meaning that the meat does not have the same flavor as the meat that was attached to the bone. The filet mignon must be cooked quickly to keep the little flavor in, and you can do it by boiling or grilling the meat. Another rule when cooking filet mignon is that is should be done medium rare. If it is overcooked, then it becomes dry and flavorless. Also, if you want to see if it is done, never cut it, as you will cause it to dry, but better touch it to feel if it is cooked. Delicious Dining Has Never Been So Easy By : Gary Milnes There is a special je ne sais quoi feeling when one sees gourmet food presented with visual appeal and attention to all details. The memories of the taste and the presentation linger long after the actual event.
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