I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late
I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the
I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary
Last night, I made a Peperonato pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sw
Cooking great tasting food is an art of it's own, but to create a restaurant quality dish requires the food to be professionally presented. I have no formal tr
I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. How ca
I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too c
Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love fruit tubes by innocent in their lunch
Usually I just cut them into 6 pieces (see image), but it's kind of messy to eat them this way. Is there a better way?
I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cook
I watch cooking shows often. I see chefs finish a dish with olive oil. Why do chef's finish their dish with olive oil? What is the reasoning for this? Is it
I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and
It has come to my attention that in the book "Green Eggs and Ham", the property "green" is applied to both the eggs and the ham. How can I achieve this effect (
When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the chee
I frequently make wagon wheel (rotelle) pasta (Racconto brand and probably others) for my kids, but the shapes rarely stay intact. Pieces of the outer edges of
I'm sorry my question is so vague but I'm trying to research a technique but have no idea how to describe it. If you review the picture below, you can see the
I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had w
Tonight's dinner was a beef with rice wrapped in lettuce leaves. It was tasty, but very messy and time-consuming to wrap. Is there some trick to this that makes
I am looking for a convenient office/portable tea making/drinking system. Ideally the device should be portable and very easy to clean in an office setting and
How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta arou