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One of the first terms a culinary school student learns is mise en place (meez on plahss)—French for “everything in its place.” It means that everything needed to prepare and serve a recipe—the prepped ingredients, utensils, pots, pans and plates—is gathered and ready to use before the cooking begins. This allows the cook to work…
Continue reading “TIP OF THE DAY: Cook With “Mise En Place””
Roll ’em. Photo by Cynthia Berridge | SXC. Before cutting a lemon, lime or orange, whether to juice it or to cut a wedge or wheel for a beverage, try these two tricks (either one works on its own; together they help maximize juice you can squeeze): Trick #1 Zap the citrus in the microwave…
Continue reading “TIP OF THE DAY: Maximize That Citrus Juice”
We’re just as happy with sorbet. Photo courtesy Wine Cellar Sorbets, a NIBBLE Top Pick Of The Week. Want to help the planet…and your waistline? If your family loves ice cream and consumes a reasonable amount of it, switch to sorbet. Sorbet has no milk or cream, which means it’s dairy-free. Why is that important…
Continue reading “TIP OF THE DAY: Switch To Sorbet For Earth Day”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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