Pork belly has been a delicacy in many Asian countries for decades. The pork belly is one of four primal cuts of pork and its where bacon comes from, once cured, smoked, and sliced. Cesar Herrera, chef instructor at Auguste Escoffier School of Culinary Arts in McHenry, Illinois says that pork belly blends well with
Read more

In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based. An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning
Read more

Research involving cane sugar at the University of California-San Francisco reports that sugar is essentially a toxin that causes all sorts of lifestyle diseases, including hypertension, heart disease, diabetes and even cancer. Sugar is just about in every day foods bought. Such as bread, low-fat yogurt, soy milk, bbq sauce, tomato sauce, chocolate milk, cereals,
Read more

Balsamic vinegar enhances nearly any food it touches as it is so much more than a salad dressing. You can use balsamic vinegar to marinate meats, glaze roasted vegetables and even as a baking ingredient. The process of making balsamic vinegar is a more than 900 year old tradition from Italy. Fennel and Spinach Salad
Read more

Herbs De Provence is a mixture of dried herbs procured in the southeastern region of France. The blend of herbs contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included with production in the North American market. The herb mixture is typically used with grilled foods and stews and are used before or
Read more

The first known use of gnocchi was in 1891. Gnocchi is an Italian dumpling. With simple ingredients, like potato flour, water, and eggs. This dish originates from the Northern part of Italy. Due to the colder Northern Italian climate, potatoes are easier to grow than wheat grain. Culinary Inventors of the Dumpling The Chinese are
Read more

To think about cooking as purely functional would be to look at just one aspect of it. When in fact there are several reasons why we cook. Cooking makes food more edible and in doing so cuts down on the time it takes to digest it. Some foods we can eat raw, but there are
Read more

Risotto is a dish that is creamy, scrumptious and filling. The beauty of preparing risotto is that you can add just about anything you’d like. You can use various types of vegetables, herbs, and meat. You can make with or without meat. Risotto is a comfort food, as it is filling, and is a wonderful
Read more

The blood orange is a member of the citrus family, it is both beautiful in color and delicious in flavor. They are in season from December through May, though the exact months vary depending on what type of blood Orange you’re baking or cooking with. The most common variety available in markets is the the
Read more

Microgreens are young vegetable greens that fall somewhere between sprouts and baby leaf vegetables. Sprouts are technically the newly germinated seeds, while the microgreens are the 1-2 week-old youngster seedlings. Sprouts grow more like a fungus, as they are provided with high humidity, an enclosed area, and a low light environment. Whereas, microgreens grow more like
Read more