Tag Archives: Haute Cuisine
Move Over Colonel Sanders; Fried Chicken is Going Gourmet
Colonel Harland Sanders must be turning over in his grave – again. First his beloved Kentucky fried chicken had to make room for Kentucky grilled chicken. Now, one of the south’s most famous comfort foods is being imported by northerners and turning into haute cuisine.
Upscale restaurants in Chicago have taken a hankering to the breaded [...]
Call it Seoul Food
Maybe you haven’t noticed, but Korean food is fast approaching and maybe surpassing the popularity of other Asian cuisines, including Chinese, Japanese and Thai. Its popularity isn’t sudden; Korean food has been quietly building a loyal following, first in ethnic neighborhoods and then moving to more mainstream parts of cities and towns. Call it Seoul food.
Korean food [...]
Cuisine on the Underground
I don’t know about you, but the thought of eating anything on some of the gritty and grimy subway stations in the United States is extremely unappetizing, no matter which top chef might be doing the cooking. The smell and stench of the underground trains, coupled with the noise and ambiance just does not appeal [...]
Full Story25 Foodies to Follow on Twitter
Taco trucks and burger mobiles post their up-to-the-minute locations, and gourmet chefs share their latest haute cuisine menu creations. Whatever you’re looking for, foodies can follow all the exciting happenings and behind-the-scenes food gab on Twitter. Check out the tweets on this collection of 25 imaginative and eclectic foodies:
Gena Knox
“Like everyone who grew up [...]
Joan of Arc Meets Haute Cuisine
In the refined culinary world of haute cuisine, it’s inspiring to see a woman excel in a prestigious field so dominated by men. Helene Darroze is the first French woman chef to win two Michelin stars at her Paris restaurant in the rue d’Assas, which she started 10 years ago; she’s a protégée of the [...]
Full StoryHeresy in the Haute Cuisine Scene?
Last April, French chef Pierre Gagnaire claimed to have created the world’s first entirely synthetic gourmet dish with molecular cooking made from ascorbic acid, glucose, citric acid and a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute known as maltitol. Gagnaire debuted his celluloid creation in Hong Kong with a starter of jelly balls in apple [...]
Full StorySauce: 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 [...]
Johnson & Wales University Hosts Culinary Museum
Passionate foodies looking for total immersion in the history of haute cuisine should plan a trip to the Johnson & Wales Culinary Arts Museum, in Providence, Rhode Island, where more than 500 years of cooking and food history are on display.
The museum, which is connected to Johnson & Wales University and its prestigious culinary school, [...]
Cooking Bugs to End World Hunger
How desperate and how hungry would you be to include a variety of insects and bugs in your daily diet?
According to the United Nations Food and Agriculture Organization, which leads international efforts to defeat hunger, more than 90 countries, mainly in Africa, Latin America and Asia, consume over 1,000 different species of insects to satisfy their hunger. [...]
Top Ten Asian Cuisine Venues
When most of us think of culinary art, or haute cuisine, we think of France, Britain, or Spain. But Asia serves up some of the finest cuisine in the world. Asian cuisine styles are generally divided into regions that have roots in the various cultures. The major regions are East Asia with its ancestries in [...]
Full StoryTen Tips for Cooking Perfect Pasta
To me, pasta is a perfect food. It’s nutritious, delicious and filling. It’s elegant enough to serve at a fancy dinner party, with delicate accompaniments, such as lobster, wild mushrooms and cream, but casual enough for kids to slurp with plain tomato sauce and meatballs. It combines well with other ingredients for a quick, week-night dinner, such as tuna [...]
Full StoryCritic Matt Preston Eats his way through Europe
Restaurant critic and food journalist Matt Preston has a tough job. He gets to dine on haute cuisine at some of the world’s finest restaurants, carefully savoring every morsel of food as he assesses the taste, texture, color and how well everything marries with the rest of the meal. On a recent assignment, the British [...]
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