Winter truffles, Summer truffles -
Chef Jason Bangerter
of Langdon Hall Country House and Spa
has a passion for truffles.
Who knows anything about sweetbreads?
Chef Brandon Olsen does. I mean he really does.
Here’s a guy who lives and breathes being a chef,
and sweetbreads ... read more
Chef Missy Hui
of Fabbrica, Toronto
explains how vinegar can elevate your cooking.
Have you ever experienced that moment when you’ve just finished cooking, and your kitchen smells amazing, but your final dish just tastes kind of… flat? Adding more salt can help, but you can only add so much before it becomes too salty, and sometimes it’s just not enough. So, what do you do? ...
Chef Brad Long of Café Belong, Toronto, shares a trick or two
for working with salt
As someone who has drawers stuffed with all kinds of herbs and spices, I can safely say that I’m ingredient obsessed. I love to play with different flavour combinations and discover new ways to elevate my favourite dishes. Yet, while I enjoy exploring fancy ingredients, sometimes the best thing I can do for my cooking is to get back to basics.
One of the most basic kitchen pantry staples is salt. Of course,...
Guest blog by
Chef Alexandra Feswick, Executive Chef at The Drake Devonshire Hotel, Prince Edward County, Ontario, makes an omelet her way ...
Chef Albert Ponzo, Executive Chef at The Royal Hotel, Prince Edward County, Ontario, talks about a little known ingredient ...
How did this all start?
Several years ago, after watching hours and hours of cooking shows on the food network, I realized that although it’s really easy to find a recipe on the internet, there was very little information in video format, about the individual ingredients we use. So I partnered up with my longtime friend and associate Rob, and we decided to take a shot at changing all that ... read more
Is there an ingredient you want to know more about?
Let us know...
Chef Sarah Villamere, Chef at Caniche French Bakery, Dundas, Ontario, shows us a thing
or two about lemons ...
Chef Johnathan Gushue, Executive Chef at
Fogo Island Inn, Newfoundland and Labrador.
Radicchio in salads? Be careful ...
Chef Craig Harding, Chef at Campangolo, Toronto talks about his favourite ingredient ... the tomato.
"You don't want to cut the %#$@ out of it..."
Chef Steve Gonzalez, of Barolo, Toronto, shares the secrets of Cilantro ...
Chef Owen Steinberg of Harvest Kitchen, Toronto loves working with mushrooms ...
Chef Nick Liu, of Dailo, Toronto.
Fish Sauce - Boom -the Magical Ingredient...
Butter is very important to Chef Bertrand Alépée of The Tempered Room, Toronto ...