“My interest in soul food lies in my family history,” says Dedra Blount, owner of Now You’re Cooking in Chesapeake, Virginia. Blount also served as a former chef and associate instructor for 11 years at Johnson & Wales University, one of the country’s premier culinary institutes. By Mark Caskie
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“Uh-oh, they’re escaping,” frets Amanda, as errant rice grains mar the surface of the sushi roll she’s making. “Moisten your hands, it prevents sticking,” instructs teacher Brian Saito. Demonstrating, he dips his fingers into water, then claps his hands to remove any excess. (more…)
The low-carb trend seems to be here to stay, and with it comes a giant shake-up in how and what we eat. Adapting to a low-carb diet can seem counterintuitive and rather complex. By Sunshine Ison
Mexican food has the bass and treble turned up. It’s rich, it’s full, and it’s exciting,” says Bill Phillips, associate professor in Culinary Arts at the prestigious Culinary Institute of America. An important part of Mexican cuisine is its use of chiles. Experts believe that chiles originated in the Amazon jungles of South America as hot, berrylike fruits before coming to Mexico by way of Central America and the Caribbean. By some estimates, there are more than 200 known varieties of chiles currently cultivated in Mexico.
By Mark Caskie
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Indian food, with its various influences, is a mixture of unique ingredients and just the right sequence of spices. Seasonings are the signature ingredient of many Indian dishes, but using them properly requires an understanding of the cuisine, its cooking techniques and proper timing.
By Mark Caskie
Plan Ahead To Make Healthy Choices on the Road.
Don’t let a business trip or vacation ruin your commitment to healthier eating. By following these travel tips—such as which tasty snacks to carry with you—you’ll enjoy deliciously healthy meals, save money and return home in tip-top shape. By Sheri Masters.
