Techniques

by John Selick, CEC, CCA Farm to table. Local. Artisan. Chef driven. These are terms that dominate the culinary scene today, but were never spoken when...

Think you’re a pulse expert? Take the February 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Pulses are the...

Sake, a traditional drink made from fermented rice, has been brewed in China and Japan for thousands of years. Sake is often referred to...

Think you're a molasses expert? Take the January 2019 Ingredient of the Month quiz for 1 CEH toward ACF Certification at acfchefs.org/CEHquiz. Molasses is a...

An inside look at what it takes to make bourbon   T o be called Champagne, sparkling wine must come from a certain region of France. Tequila,...

Everyone knows espresso is Italian and what’s in an Irish coffee. But there are practically unlimited ways to enjoy of a cup o’ Joe...

Featured ingredient strawberries   Strawberries Belong to the rose family. Plump, red and juicy, they have a sweet, slightly tart flavor and a soft crunch. They can...

Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink. The Fruit Forager’s Companion: Ferments, Desserts,...

IIf you only know miso from its role in soup at sushi restaurants, you’ve been missing out. The fermented soybean paste — salty, slightly sweet...