cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Chemistry in a Cup
Brewing the perfect cup of tea is a both a science and an art. From the selection of the tea down to the temperature of the water, these factors can effect the flavor. While there is no lack of tea varieties or tools available, venturing into the exotic world of tea can be daunting for those of us who have only used generic teabags from supermarkets. But it only takes a few simple steps to brew that perfect cup of tea.
By Liza Saguto8 years ago in Feast
Float On
The fun, Hawaiian pineapple-themed restaurant started out as an idea. The idea then became a reality when the company opened a food truck. Shave ice was the first creation, but K felt she wanted to expand and do more. She traveled to Hawaii to investigate the exotic flavors and items Hawaii has to offer. They went to every shave ice in Hawaii and picked the best flavors. When they arrived home from their trip, they knew they wanted to be better than the other companies around. They got the best machines that actually shaves the ice instead of pieces. This adaptation to the process enhances the taste of the shave ice.
By Trycia Lino8 years ago in Feast
10 Foods I Want to Try
For as long as I can remember, I have never been a picky eater. If I was at any point in my life, it was a very long time ago, and I most definitely grew out of it. There are very few foods I do not like. Those would be celery... and, well, that is about it.
By Kayla Pierce8 years ago in Feast
Gumbo
My mother's family is from Louisiana. Growing up in southern California I thought Louisiana was the best place to be from. My maternal grandfather, Arthur "Pops" Smith, worked on the railroad and brought his wife and nine kids to Los Angeles from Shreveport, Louisiana in the late 1940s. Decades before my birth, he started a series of successful businesses. My grandmother, a stay at home mom, was the glue and matriarch of the family, big and tall in stature, she was affectionately called "Big Mom". The family originally settled in Watts, a suburb of south Los Angeles where the kids attended school and eventually moved on to Compton, a city a little further south. As my grandfather's businesses continued to grow, he and his wife moved to a newly developed city called Carson, just a little more south of Compton.
By Robin Hearon8 years ago in Feast
7 Swiss Food Wonders That You Don't Know About
Being an (expatriated) Swiss myself, I can confirm that the legend is true: cheese and chocolate are truly crucial to our alimentation, and it goes to the point where my friends are required to sneak a few tommes (a meltingly soft cheese) into their suitcases when they come to visit. However, not many people outside of the country know about the other little wonders embellishing our breakfasts, lunches, dinners or coffee breaks. Lucky you, curious foodie, here is a list with 7 specialities, all Swiss-made, that should stimulate your taste buds and make you want to risk a trip to the Alps!
By Estelle Renaud8 years ago in Feast
Eating Meatballs All Over Europe. Top Story - June 2018.
Basically, a meatball consists of meat, salt, and pepper or different spices and then the ground meat is rolled into a ball and can be baked, fried, sautéed or boiled. It is interesting how versatile a meatball dish actually is and how different nationalities prepare it. This is about how meatballs are prepared in European countries and you’ll see that there is so much more to them than just ground meat and spices.
By Rasma Raisters8 years ago in Feast
How to Make a Baklava, From the Betty Crocker International Cookbook
Baklava is really assembly required. Filo pastry is the key ingredient. You also need walnuts, almonds, and pecans. First, you prepare the honey syrup with mixing the nuts, although I forgot the spices. I didn’t even brush the pan with margarine. Oops. Big mistakes I will not make the second time around. One package filo pastry—and as you unfold the filo leaves, you put a damp towel to prevent drying, which I also didn’t do. I put stevia in the honey syrup. I used one cup of stevia. You put one and a half cups of water and two tablespoons lemon juice. I find that using the lemon can be a pain, but getting lemonade is better for things like lemon sauce.
By Iria Vasquez-Paez8 years ago in Feast
The Fare of Knights and Maidens
By the time the world reached the Middle Ages people were much more civilized and no longer went clubbing for their food. This is a look at how people cooked and ate in the Middle Ages which is a period from about the 5th to the 16th centuries. The cooking and eating habits that were established then was a base for the way people cook in Europe nowadays.
By Rasma Raisters8 years ago in Feast
