Carving Chicken

This Week’s Technique – Carving Chicken Carving Chicken 1. Your first cut should be between the leg and the body. 2. Push the leg and thigh down and cut the leg to separate it from the thigh. There is a dark … Continue reading

Shiitake Mushroom Powder

Mushrooms have a ton of umami, that Japanese word that describes the fifth taste. roughly translated to mean smooth, savory flavor.  It is also described as meaty and savory. There are lots of foods that have umami, like meats, mushrooms, … Continue reading

Mincing Garlic in the Food Processor

I always say that laziness is the mother of invention and for me having less dishes and utensils to wash is a great thing, especially when it is the dreaded garlic press. I say someone somewhere add ingredients through the feed … Continue reading

Hard Cooked Eggs

Getting hard cooked eggs right can sometimes be challenging. Those dark rings around the yolk when you hard boil an egg are yucky and they don’t peel easily.  They are the result of a chemical reaction between the iron in … Continue reading


Just looking at an artichoke and trying to figure out what to do with it can be a daunting task, but just follow the steps and you are on your way to enjoying a very unusual and delicious vegetable. Artichokes … Continue reading

Growing Herbs

My sister asked, “Any tips on how to grow your own parsley and basil? It goes bad so fast when I buy it at the grocery store.” Both are really easy to grow, even in a partly sunny location. Get … Continue reading