Articles in Home | Food & Beverage | Cooking

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  • Kitchenaid Food Processor: The Best Thing For Your Kitchen  By : Gary Boyd
    Whether you cook for fun, or make a living as a chef, you will love a Kitchenaid food processor. Kitchenaid food processors are not only useful to have around, they add a touch of class to your kitchen. They will complement the kitchen tools you already own and they will enable you to create unique dishes. It will be easy to impress your family and friends with your new and improved array of food.
  • Most Popular Beef Steak Kinds  By : Imanuel
    There are popular beef steaks for major steak restaurants.
  • Why Hire A Take Home Chef - All You Need To Know About Personal Chef  By : Singair
    In today's constantly on the go society, people want to eat healthy but don't want to go out, have take out or stop at a local grocery store. Personal chefs are now helping couples and families to present fabulous home cooked dinners to their guests. And it's not as expensive as you think!
  • Food Processor - What You Need To Know Before Purchasing!  By : Gregory Vice
    Engineer Carl Sontheimer introduced the first food processor to North American consumers in 1973. He spent a year adapting a French industrial blender to the needs of home cooking. The resulting appliance needed several years to build a reasonable amount of popularity before it finally sold well. Sontheimer's invention has changed the way food is prepared all over the world.
  • Popular Gas Grill Questions  By : Richard Myers
    Are you the proud new owner of a gas grill? This article answers some of the often-asked questions that owners have.
  • The Eight Commandments For Grilling - Guaranteed to Improve your BBQ Sauces  By : Richard Myers
    The sauce can make or break a barbecue - follow these basic guidelines and you won't go far wrong!
  • Barbecue Grilling - 5 Easy to Follow Tips for Success  By : Richard Myers
    Simple easy to follow and often overlooked common-sense advice that will guarantee success at any barbecue.
  • Easy to Follow Safety Tips for Barbecue Grilling  By : Richard Myers
    OK, summer's on the way, time to dust off the grill and get it back out on the deck! Stay safe and avoid accidents with these tips.
  • Easy to Follow Steps to Safe Grilling - Part 1  By : Richard Myers
    It is all too easy to undercook food on a grill, here is the first part of a 2 part article that outlines some of the biggest grilling mistakes.
  • Easy to Follow Steps to Safe Grilling - Part 2  By : Richard Myers
    This is the second part of the grilling safety article in which some key issues about food preparation on a barbecue are dealt with.
  • Buying a Pressure Cooker  By : Aaron Guhl
    What to look for when buying a pressure cooker and tips on using one.
  • The basics of Middle Eastern Cooking  By : Azriel Lider
    If you like authentic, delicious food then you might want to learn how to prepare Middle Eastern Recipes at home. Read more to discover the basics of Middle Eastern cooking.
  • India’s spice secret- garam masala  By : rajkumarsharma
    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.
  • The Care and Feeding of Kitchen Knives  By : MaryE
    Wondering how to care for your kitchen knives? This article will provide you with information on how to keep your knives in good shape.
  • Duck Breast with Chianti. Leek mousse and Boletus Mushroom  By : Barbara Wibault
    When prepared well Duck is a very delicate and tasty meat. It needs a good marinade for sure. Try this recipe, I had a lot of success with it and wish you the same
  • How to Choose A Kitchen Knife  By : MaryE
    Looking for kitchen knives? This article will provide you with information on the basic features of kitchen knives.
  • 7 Tips for after the Prom Backyard Barbecue party  By : Dorothy Weicker
    Tips for throwing an after prom backyard barbecue party.
  • Cooking of Grains  By : Kim and Charles Petty
    All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion. These so-called quickly prepared grains are simply steamed before grinding, which has the effect to destroy any low organisms contained in the grain. They are then crushed and shredded. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and sometimes diastase to aid the conversion of the starch into sugar; but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes. An insufficiently cooked grain, although it may be palatable, is not in a condition to be readily acted upon by the digestive fluids, and is in consequence left undigested to act as a mechanical irritant.
  • Cookware as Gifts: Money Spent for All the Right Reasons  By : Dale Crouse
    We are coming up on spring holidays and family time that will create memories that will last long into the future. Now is a very good time to think of gifts that will be around as long as or longer than those memories. Quality cookware, flatware, bake ware and cutlery are some great ideas to consider.
  • Have a great barbeque day  By : Keith Barrett
    Are there any golden rules that you can follow to ensure that you host the barbeque day? There certainly are - read on for some simple tips that can transform the way that your BBQ parties are seen.
  • Memories of a barbeque disaster  By : Keith Barrett
    Looking back on a barbeque day that I hosted, I can't help but think that things didn't go as well as planned. Recalling my own failures may help you to avoid making the same mistakes.
  • Know your barbeque  By : Keith Barrett
    Hosting a successful barbeque event isn't quite as simple as it may first appear. Although a well hosted day should ensure that everyone can relax and enjoy themselves, there is always room for things to go wrong.
  • Preparing to cook outdoors  By : Keith Barrett
    There's a particular skill to cooking on a barbeque and much of the key to doing it well involves thinking about your preparations. You don't need to be a professional to cook well.
  • Help guests to enjoy your barbeque day  By : Keith Barrett
    Barbeque events can often be fun, casual days. That's a large part of what makes them so great - they give us the opportunity to spend time outdoors, socialising with friends, family and neighbours.
  • Barbeque cooking is fun  By : Keith Barrett
    Do you find that you like the thought of hosting a barbeque party but that the reality never quite lives up to expectations? You can have great fun with barbeque cooking if you get things right.
  • The social and emotional power of a shared meal.  By : anjna sharma
    Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for communication and family bonding: the meal. In contemporary human life the evening dinner is often the only place and time that a family all sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group together to share ideas and feelings.
  • How to really enjoy chocolate.  By : Meena chauhan
    Chocolate isn’t a Food, but an Experience

    Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.

    It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associa
  • It is Tandoor time now!  By : Shekhar Bragta
    Indian traditional cookery is not complete without dishes made in a Tandoor. It is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Any food cooked in a tandoor is called tandoori.
  • French Cuisine For the Everyday Cook: 4 Ways to Simplify the Complex  By : P. Williard
    When it comes to getting complicated in the kitchen, the first cuisine novice cooks think of is French. Whether it is presentation or preparation, it always seems that our European food lovers always do it so fancy.
  • Barbeque methods for beginners  By : Keith Barrett
    Have you ever decided to host a barbeque party but then realised that you're a little out of your depth? These can be daunting experiences, but you can make a success of the day with a bit of preparation.

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