HOW TO: Deglaze a Pan

Why would you Deglaze a Pan?

So you’ve just made a beautiful pan fried chicken and on the bottom of your pan you see a bunch of brown bits. Those little guys are where the true flavor exists. Also called “fond” (french for Bottom), these little guys create an essence that if made [...]

Tips for Making Perfect Gravy

If your idea of making gravy to go with your Thanksgiving dinner is opening up a can, then this blog is for you.  In a pinch, canned gravy can be a lifesaver, but it’s always preferable to make your own from scratch (unless you like that unmistakable taste of a can with your turkey and mashed [...]

Sauce: The Finishing Touch to any Dish

The finishing touch for many recipes is the addition of a sauce, which can add depth, color and texture to a dish, enhancing its flavor and visual appeal.  From the basic five “mother sauces” inspired by the French, there are dozens, if not hundreds of variations that can transform a dish from ho-hum to haute cuisine.
The [...]

Roux: The Flavorful Thickening Agent

Roux is a thickening agent for soups, sauces, and stews that is often mentioned when making hearty Cajun and Creole dishes.  Pronounced “roo,” this flavorful fat and flour paste has roots dating back more than 300 years in French cuisine.  Roux is the basis for the classic white Béchamel sauce, which in turn, becomes the [...]

2 Million Calorie, 7,000 Pound Cupcake

Last month the Minneapolis Mall of America showcased a 151 pound cupcake that was 1-foot tall, 2-foot wide and included 15 pounds of fudge filling and 60 pounds of yellow icing.
Not to be outdone, GourmetGiftBaskets.com president Ryan Abood’s cupcake has set a new Guinness World Record. The 7-foot tall, 7,000 pound cupcake [see video] [...]