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How to chiffonade. Photo courtesy Marichelle | Lifeflix | Flickr. We so often recommend a chiffonade (shif-oh-NOD) garnish that we’re devoting an article to it. Chiffonade is a chopping technique in which leafy herbs or greens (basil, sage and spinach, for example) are cut into long, thin strips. Large, stackable leaves are needed—the technique…
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October 13th is National Yorkshire Pudding Day. Yorkshire Pudding is neither sweet, a dessert, or what Americans think of as pudding. In fact, it’s very much like a popover, an Americanized version of Yorkshire Pudding. (The history of Yorkshire pudding is below.) The difference: Popovers are baked in individual molds (like muffins), usually coated with…
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Even six or eight people can enjoy serving themselves buffet-style. Photo by Nancy Louie | IST. In the catering and restaurant worlds, food serving styles are classified as table service or buffet service. Both styles are used in the home, as well. Many of us tend to think as the professionals do: table service…
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August 29th is National Chop Suey Day. Many people refer to chop suey as a Chinese-American invention, like fortune cookies. But that’s a myth that keeps getting perpetuated. It came from China. Even the musical “Flower Drum Song” got it wrong! However, the Chinese food paper takeout container with the metal handle is an American…
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It’s National Fruit Compote Day—although a compote is de facto made of fruit, so a simple National Compote Day would suffice. Compote de fruits, or fruit compote, is mixed, sweetened fruit cooked on the stovetop. Compote de pommes or compote d’abricots is a single stewed fruit (here, apples and apricots, respectively). Compote can be made…
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Your ultimate food lover’s dictionary packed full of the tastiest information. Take a look!
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Learn about the history Of 1,000+ Favorite Foods & Beverages Let’s explore the history of your favorie goods together. Let the journey begin!
