cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
The Benefits of Going Vegan
Many have heard about going vegan and some of the health benefits that it can have, but may think that it's mainly just a way to lose weight. While this can be one of the top benefits of choosing to live a vegan lifestyle, the truth is that it can have many more benefits than that. If you're considering going vegan, or simply think you might like to try eating vegan meals once in a while, here are some things that going vegan can do for you.
By Paisley Hansen5 years ago in Feast
How I learned to cook lobster in lockdown
WARNING – this content may be offensive to vegetarians, vegans and friends of lobsters. Much has been made of the new skills people have been learning during lockdown. According to all the social media posts I’ve seen, the population of the UK is going to emerge from the coronavirus pandemic speaking multiple languages, playing numerous musical instruments, indulging Picasso delusions, able to run marathons without breaking sweat, ready to take on Michelin starred chefs and thinking of challenging for the post of the next UN Secretary General.
By Heather Astbury5 years ago in Feast
What's the Big Dill About Pickles?
Did you know that in Connecticut, for a pickle to be considered a pickle it must bounce? In addition, contrary to popular belief, cucumbers are actually a fruit because it has seeds within itself and grows from a flower. Just looking at a jar of pickles can make one’s mouth water, but have you ever stopped and thought about pickles on a deeper level? Why do pickles have a satisfying crunch? When were pickled cucumbers first made? What makes a pickle a pickle? From the right pH level to the modern-day pickle purpose, there’s a lot more that goes into pickles than you could have ever thought. Although pickles seem like a simple garnish, they have been a necessary food for centuries, and the misconceptions about them only increase human fascination with these pungent fruits.
By Annie Crockett5 years ago in Feast
Chinese Cuisine
Chinese cuisine is considered both a craft and an art and it has been developing and getting richer since the oldest of times. During the reign of Emperor Fu (20 centuries BC) the Chinese people learned how to fish and hunt and agriculture and cooking began their evolution. During the Chou Dynasty Chinese cooking and food decorating gained the status of high art.
By Rasma Raisters5 years ago in Feast
Soul Food For You
Cooking has been apart of my life for as far back as I can remember, and for me, that’s as early as two and half years old. My grandmother always had me hip-side, so when baking sweet potato pies, I was the spoon licker and bowl cleaner or, if it was sugar snap peas, after she’d open the peas and throw the shell I would be sure to pick up remnants needing to be discarded. I was always there and in hinds sight I didn’t realize that not only was I physically present but I was paying attention…taking in the details, the aromatic smells, attention to seasonings and flavorings - never a measuring cup, just a dash of this, a pinch of that, a bit more of that there. My grandmother affectionately called Mom-ma was mostly quiet, wasn’t much on words and with so much noise inside the home from others her power was in quieting the soul with cooked food served.
By Amatullah Jabriel5 years ago in Feast
Top Facts about the Pizza Industry in the U.S.
Did you know that according to recent statistics Americans enjoy about 46 slices of pizza on a yearly basis? If we count by the pie, the number of pizzas Americans eat per year is 3 billion! On an individual level, that’s about 40 pizzas a year for the average American. Over a lifetime, the average American will eat 6,000 slices of pizza.
By Violeta Bojkovska 5 years ago in Feast
That one kind of chicken
For as long as I can remember, I have always loved this one kind of chicken my mom made while I was growing up. I’ve been a picky eater from the time I was little and I mean picky as in I disliked everything. Certain sauces and seasonings were unwelcomed by my tastebuds and this incredible embarrassing trait has stuck with me through adulthood. My mom used to make this incredible good chicken and although I couldn’t tell ya what was in it at the time, I knew it was good and I liked it. So on special occasions and holidays I’d ask ‘mom, will you make the chicken?!’ And the answer was usually yes. I think I was around 14 when I started helping make this incredible chicken that made my tastebuds water and from that day on, my life would be changed. After buying the chicken breast at the store, we get a big bowl to mash up 2 stacks of ritz crackers and a half cup of Parmesan cheese. (That was always my job) once it was a good, smooth texture, we would dip the chicken in Mayo.... wait.... Mayo?! 14 year old me was appalled that my mother would secretly feed me Mayo! She knew I hated Mayo and would refuse to eat it at any other meal!!! I remember that my whole entire view of my mom changed and all of a sudden the trust was broken. That night at dinner, I didn’t touch my chicken. I couldn’t stand the idea that there was secret Mayo hidden in there! Until my tummy started growling and I reminded myself that it was still my favorite chicken and maybe tasting it to double check wouldn’t kill me. One bite in and I had forgotten my hatred for Mayo and remembered how much I loved my mother for providing me with such good chicken. From that day on, I remembered that dinner and it has helped me expand my pallet when it comes to foods. Although I still do consider myself picky, I like to remember the chicken that changed the way I view food and reminded me to taste things before deciding I hate them. In a way, the chicken changed my life in the smallest but a very unique way. I now make that chicken for my family and friends and my mother when I go to visit her. It’s crazy to me how the smallest things make such a different in the mind of a young child.
By McKenna Fish5 years ago in Feast
Roasted Butternut Squash Soup
One of my favorite things about fall is the food! Fall is comfort food season. As the temperature drops, it's natural for the body to crave warmth and comfort. For me, there is no greater comfort or better way to warm the body (and soul) than with a nice big bowl of hot soup.
By Jennifer Maliniak5 years ago in Feast
Love is the Best Spice
I remember being four years old and preparing for Thanksgiving dinner at my great grandmother’s house. I called her Mowie. No one was ever able to tell me why I settled on that to call her, but that’s a different story altogether. My job was helping Mowie prepare the green bean casserole. I took great pride in helping with that dish because my role in it had begun long before that Wednesday, November 23, 1988. Several months earlier, Mowie and I planted the green beans in her garden. Every weekend when I came to her house, I watched the seedlings grow. Sometimes, I would take the little tendrils and wind them around the strings of the lattice because Mowie told me the plants would need the support. Eventually, I helped Mowie harvest those green beans...and I confess that I ate as many straight off the vine as I put into the harvesting basket.
By Meredith Dove 5 years ago in Feast
