From the category archives:

Tips & Techniques

The Art of Japanese Cuisine: Food Presentation 101

by Valerie August 25, 2010
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I consider myself a very lucky girl because my mom is an outstanding cook with a diverse range of foods in her repertoire, but if there’s one thing that’s special about the evenings she makes Japanese food, it’s that the meal is always served with our collection of beautiful Japanese dishes, bowls and utensils.  I […]

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The Truth Behind Frying

by Karen August 18, 2010
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Most of us reserve our consumption of fried foods to restaurants and rarely undertake frying in the home kitchen.  Frying itself is pretty easy but there’s a lot of confusion not only on how to fry foods but the health consequences of frying.  Aside from the obvious risks of heart disease, there are other potential […]

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Top 5 Essential Cookbooks (Reviews of the Must-Have Cookbooks of Biblical Breadth)

by Karen August 11, 2010
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WARNING:  If you only buy cookbooks for the photos, don’t bother to read this as these monochromatic books will probably bore you.  But if you enjoy a lengthy cookbook sans photos from time to time, you’ll appreciate the few listed below as they are my go-to books anytime I have a question, rumination or spider […]

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Top 10 Kitchen Essentials the Worldly Chef Can't Live Without

by Karen August 5, 2010
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If you're like me, you probably can't walk into a cooking store without buying something.  If you're like me and have a shoe-box sized kitchen, you're probably coming home with your latest purchase only to find yourself engaged in a game of Tetris with your pots, utensils and pantry foods.  Each addition to my kitchen […]

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Everything You Ever Wanted (Or Never Knew You Wanted) to Know About Tomatoes

by Karen July 30, 2010
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Origins of the Tomato Tomatoes started off as small bitter berries growing on bushes in South American coastal deserts and was then domesticated in Mexico (the word tomato comes from the Aztec word tomatl meaning “plump fruit”).  After its introduction to the Old World, the tomato spread like wildfire.  Can you think of any cuisine […]

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