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Los Perros is out of business while repairs are pending
Colombian restaurant Los Perros was the victim of a fire on Wednesday, July 18th, that destroyed the inside of the restaurant, NBC Miami is reporting.
Cesar Millan, the restaurant's manager told NBC 6 that “mostly everyone is concerned about the safety of everybody of the staff that worked in the restaurant.”
It is estimated that the damage totals more than $100,000. Had Lidia Rodrigues, a woman that works across the street, not called the police when she did, the entire strip mall that houses Los Perros could have been destroyed as well.
Nobody was in Los Perros at the time of the fire, and nobody has been injured. The cause of the fire is unknown.
Los Perros tweeted a photo this morning with the inside of the restaurant, with text over it that said “COMING SOON STRONGER & BETTER.”
Los Perros is known for their unique hot dog options like the SuperPerro, which is an all beef frank with mozzarella cheese and “famous sauce.”
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If It's Poisonous to Ants, Is It Poisonous to Dogs?
Nobody wants ants in their home. Many commercially available ant traps, baits, and sprays are available for homeowners to kill these industrious creatures within the home and around its exterior. But what if you have a dog? If a product is poisonous to the ants, is it harmful to your furry companion?
The answer is: hopefully, not too much. Ant poison itself is usually designed not to be toxic to animals, precisely because pets could ingest the product. However, care and caution should always be used when using ant killer or pesticides of any kind around children and pets. Some ant baits do contain boric acid, and if your dog consumes enough of it, there is risk of toxicity. Spray pesticides can be harmful if breathed in or if your pet is confined in the space too soon after spraying or walks through a treated area before the product has dried.
Products used to eliminate ants from the home are relatively safe for people and pets when care is taken at the time of use. However, you must use common sense and keep your canine friend away from homemade and commercial concoctions, to be on the safe side.
The Odor Attracts
Ant traps tend to be baited with substances that are attractive to ants, like food substances, such as peanut butter. The worker ants signal for other workers to make their way to the tasty bait, and then transport it back home. The bait mixed with insecticide is slow-acting, allowing the worker ants to feed on it and carry the mixture back to the nest and its inhabitants, including the queen.
Unfortunately, this odorous trap will also attract your pets, especially your food-motivated dog. While ingesting an ant trap may not poison your dog, the insecticide and the oily or greasy substance within can make your dog sick and experience diarrhea. If your pet consumes multiple traps, a vet visit is warranted because of the foreign material that can now block the intestines. If there is abdominal pain, a bloated stomach, diarrhea or vomiting, take your dog to the clinic without delay.
Products other than ant traps used to rid our homes and surroundings from these invaders are ant bait gels, sprays, and powders. The good thing is, that the products used today are increasingly more organic-based and less harmful to our children, pets, and the environment. Some of these ant eliminators do contain oily and fatty substances (such as in the gels) that you do not want your pet ingesting. Despite the safety rating of natural-type baits, apply them in areas your dog cannot reach such as crevices and high-up places.
Sprays often contain non-toxic compounds and ingredients like citrus, made to repel ants and used as a complement to baits. Because only 20% of ants actually leave the nest, repellents are intended to prevent the pests from setting up shop in your home in the first place and are to be used in areas where you suspect ants may want to enter the house. While they are touted to be safe for pets, it is best to apply the spray and wait for it to dry before allowing your furry buddy in the treated area.
Diatomaceous earth is a powder-like alternative to traditional ant killers that works by cutting through the ant's body and subsequently drying it out. Although it is not harmful to your dog, neither you or your four-legged companion should breathe in the dust because it can irritate the nose and throat. Apply it liberally but discourage your dog from investigating the powder. Once it has rained, diatomaceous earth does dry out to powder again but is "heavier" and does not blow around as much as when first applied.
Although diatomaceous earth, commercial organic sprays and natural-based gels are described as less invasive products, keep in mind that they do work against several types of bugs including those that you may not want to harm.
Consider homemade mixtures if you have a particularly curious dog. Vinegar and lemon juice combined are thought to dissuade ants from the home. Spray where you see ants congregating. Coffee grounds and spices like cinnamon are known to drive ants out of a favored area. Another tested deterrent is to spread a line of chalk around the perimeter of the home. Although the reasoning behind it has not been proven, it seems that ants will not cross the chalk line.
Safety Considerations and Prevention
Try preventative measures against ants like cleaning downspouts, removing rotten leaves and brush from the yard, and storing your outdoor garbage cans at the back of your property. Inside, keep counters clean, wipe up spills immediately, and store items like bread, fruit and produce in the fridge.
Miami ranks 9th on a list of places where people like wiener meat in their buns.
The new list, released by Ballpark, names the 10 most hot dog consuming cities based on total retail sales excluding Walmart.
According to the National Hot Dog and Sausage Council, a "project of the American Meat Institute," (http://www.hot-dog.org), Americans consume an estimated 7 billion hot dogs between Memorial and Labor days.
Ballpark's Hot Dog Roadtrip highlights a local preparation for each of the buyingest cities in America. Miami was recognized for the Cuban style hot dog, "which calls for lettuce, avocado, mojo sauce, and pineapple."
Contrary to what the list implies, Short Order says that it is the Colombians who rule the Miami hot dog market, and Los Perros is king.
Now, check out the full list as determined by Ballpark.
Support the independent voice of Miami and help keep the future of New Times free.
10. Charleston (SC) - So popular it spans both North and South Carolina the Carolina dog is served with chili, coleslaw, mustard and onions.
9. Miami/Ft. Lauderdale (FL) - Known for its spicy flavor and hot temperatures, this city's "hot" dog is modeled after a Cuban recipe, which calls for lettuce, avocado, mojo sauce (a sauce combining garlic and olive oil) and pineapple.
8. Harrisburg/Scranton (PA) - Home to the Texas Weiner, which contrary to popular belief, has nothing to do with Texas. Although there have been debates in the past on whether this hot dog originated in New Jersey or Pennsylvania, one thing is certain - this misnomer of a dog is deep fried and served with Greek sauce consisting of a smooth, slow cooked meat sauce spiced with cayenne, cinnamon, allspice, cloves and cumin.
7. Boston (MA) - One of the nation's most famous franks, the Fenway Frank is boiled and grilled, then served in a New England-style bun topped with mustard and relish.
6. San Antonio/Corpus Christi (TX) - A popular hot dog in the Lone Star state, the Tex-Mex dog is topped with salsa, Monterrey Jack cheese and chopped jalapenos.
5. Chicago (IL) - Widely known for its "Classic Chicago Dog," this elaborate dog is served in a poppy seed bun with yellow mustard, green relish, chopped raw onion, fresh tomato, a pickle spear and topped with touch of celery salt.
4. Philadelphia (PA) - One of the most unique recipes in the nation, the Philly Combo consists of an all-beef hot dog and a potato fish cake topped with mustard and onions.
3. Baltimore (MD)/Washington, D.C. - Popular within the nation's capital, the Monumental Dog is typically an all-beef frank topped with banana peppers, onions, diced red peppers, sliced pickles and served on steamed potato hot dog bun that has been spread with mayonnaise.
2. Los Angeles (CA) - This west coast wiener is wrapped with Mexican style bacon and includes grilled onions, jalapeno or bell peppers and salsa.
1. New York (NY) - Considered the hot dog capital of the nation by many Americans, New York City's infamous street cart dog is boiled and then served with a special onion sauce and deli-style yellow mustard or in some cases, sauerkraut.
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- 1 all-beef hot dog
- 1 poppyseed hot dog bun
- 1 tablespoon yellow mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 4 tomato wedges
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Garcia’s Seafood Grill and Market
Another not-to-be-missed Miami icon, set along the Miami River and offering a distinctively Cuban menu, Garcia’s has been around since back in the day before the Miami River got its makeover, when it used to just be fodder for scriptwriters working on Miami Vice . Even then it was worth making the trip to North River Drive to eat here. Through good times and bad, Garcia’s has been on the River serving up the freshest seafood in Miami, featuring no-nonsense Cuban classics such as fried whole snapper, paella, and sides like tostones rellenos (fried plantains stuffed with spicy shrimp). Prices are reasonable and the ambiance is very relaxed. This is just one of those down-home places you’ll keep coming back to, whether by land or by sea.
New Florida Fireworks Law Helps Ring In New Year
TALLAHASSEE (CBSMiami/NSF) – Chief Financial Officer Jimmy Patronis, whose job includes the role of state fire marshal, cautioned Floridians to follow fire-safety guidelines ahead of the first New Year&rsquos holiday with a law bolstering the availability of fireworks.
&ldquoIf the proper safety precautions aren&rsquot taken, fireworks can cause injury and property damage and can turn a fun night into a tragic one quickly,&rdquo Patronis warned Wednesday in a news release that advised people to avoid unapproved sparklers, to keep pets inside and away from fireworks and to &ldquoleave the fireworks shows to the professionals.&rdquo
In April, Gov. Ron DeSantis signed a measure (SB 140) that allows people 18 and older to buy fireworks to use on New Year&rsquos Eve, New Year&rsquos Day and Independence Day. Sen. Jeff Brandes, R-St. Petersburg, called the state&rsquos prior fireworks rules &ldquoone of the craziest laws we have on the books.&rdquo
The old fireworks law prohibited explosives, such as firecrackers, torpedoes and roman candles, while allowing relatively innocuous devices such as sparklers. However, a loophole let people sign a waiver to buy fireworks, saying they would use them for certain agricultural purposes, including &ldquofrightening birds from agricultural work.&rdquo
Sen. Ana Maria Rodriguez, a Doral Republican who served in the House during the 2020 session and sponsored the House version of the bill, called the old law outdated.
&ldquoYou&rsquore basically perjuring yourself every time you purchase fireworks, because you&rsquore signing a paper that most people, I would say everyone, doesn&rsquot use for that purpose,&rdquo Rodriguez said in February. The new law eliminated the need for people to declare why they are buying fireworks if they use the fireworks during the three holidays listed in the bill.
(©2020 CBS Local Media. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. The News Service of Florida&rsquos contributed to this report.)
The best things to do in Miami right now
May 2021: May in Miami is busy! We&rsquove updated this list with two of the essential happenings this month: South Beach Wine and Food Festival and Rolling Loud. We&rsquore so thrilled to see these two major events return. We&rsquove bumped Joe&rsquos from the list now that stone crab season is over and said goodbye to the Dali exhibit, which was a great one. In its place, you&rsquoll find the immersive Van Gogh experience as well as Lasting Impression at the Arsht Center, where art and Instagram opportunities abound.
Locals and tourists can agree that the best things to do in Miami extend beyond lounging on the sand&mdashthough it goes without saying that spending some time on the best Miami beaches is fundamental to life in the 305. In the wintertime particularly, Miami is better known for its thriving cultural scene led by events like Art Basel and neighborhoods such as Wynwood, which every year turns over a brand new facade with the spate of fresh murals that debut during Miami Art Week. And lest we miss out on one of the most important aspects of life in the Magic City&mdasheating!&mdashit&rsquos worth mentioning the booming culinary scene and the host of award-winning Miami restaurants that abound, many of whom we&rsquove invited to join us at Time Out Market Miami. In between sunbathing, swimming and sipping cocktails, check off these essential Miami experiences. By the way, this list is curated, as always, but isn&rsquot ranked&mdashwe just couldn&rsquot choose favorites.
Done something on this list and loved it? Share it with the hashtag #TimeOutDoList and tag @TimeOutEverywhere.
If I Only Had a TARDIS
So here’s a silly April Fool’s Day look at what I’d do if I could traverse time and space for a few meals. Here are some real places, sadly lost to time, that I either genuinely miss or never got the opportunity to try, and I could perhaps revisit with the assistance of a good time machine. I’ll take a stolen Type 40 that answers to the name “Sexy,” please.
10. Casa Gallardo, Smyrna GA
This national chain was founded by Ramon “Ray” Gallardo in 1975, and gradually expanded to at least forty locations. The final four stores, in Missouri, were all shut down in 2012 when the last in a series of owners closed them in one sad, fell swoop. Based in St. Louis, there were perhaps two in the Atlanta area, one in Cumming and one in Smyrna that was open from about 1983-1993. I loved this place enormously. (photo from Flickriver of a St. Louis-area Casa Gallardo’s sign in 2009)
9. Oogleblook, Doraville GA
Oogleblook was owned by Morrison’s Cafeteria. It was a “futuristic” sister restaurant, set in the far-flung time of TV’s The Jetsons. According to one anonymous reply at Tomorrow’s News Today – Atlanta, burgers would travel down long chutes to guests. It was all very space-age and silly, and apparently closed by 1974. Information about Oogleblook is pretty thin there was a second location on Pharr Road, but I do not know whether there were any more locations than these. (photo from our story about Cafe 101 in 2013, one of the later occupants of this building.)
8. Lum’s, Smyrna GA
This is a bit of a cheat in that I never visited a Lum’s, but I’m intrigued by all the stories that I’ve heard. Lum’s was a chain of family restaurants that started as a Miami hot dog stand in 1956 and grew into a 400-store powerhouse with locations all over the country by the early 1970s. There was one in front of Cobb Center Mall on South Cobb Drive for much of my childhood, along with close to a dozen other locations around Atlanta and its suburbs, but my family never ate at one, so I have no recollection of their beer-steamed hot dogs. A single Lum’s, independent since the death of the chain in 1982, has remained open in Bellevue NE for forty years.
7. Round the Corner, Smyrna GA
This very small chain of gourmet burger restaurants, based in Colorado, had four locations in the Atlanta suburbs and one in Athens in the late 1970s and early 1980s. The shtick was that each table had a telephone connected to the kitchen, and you’d phone in your order. When your table was ready, the phone would buzz and you’d go to the counter to pick it up, and get your condiments. My parents were always coming with friends on Friday evenings, when the place was packed, and leave all the children at the kids’ table where we’d squabble about whose turn it was to place the phone call.
6. Mighty Casey’s, Smyrna GA
It’s fairly certain that every little league baseball team in the Atlanta suburbs had at least one group meal at one of these restaurants. People who remember them from their heyday in the 1980s swear that they made the best onion rings anywhere. The menu was, shall we say, Varsity-esque – burgers, hot dogs, orange milkshakes – with “old-timey” baseball artwork and mascots. Handlebar mustaches, that sort of thing. There was at least one store in Smyrna (on Spring Road, near 41 and, coincidentally, Casa Gallardo) and one on Holcomb Bridge Road in Roswell. Stumbling as it entered the 1990s, the chain was bought out by Krystal, who promptly closed the stores and converted them to their own brand.
5. Shrimp Boats, Athens GA
Naturally, I’d like a few more meals here. Dig around the blog you can probably find a few thousand more words on the subject.
4. Benny’s BBQ, Atlanta GA
“HOT, MILD, OR MIX?!” Shout that in a crowd in this town and somebody’s going to duck, afraid that woman is going to hit them for taking too long to decide.
3. That Chinese place that used to be in the back of the Oriental grocery store that was in the strip mall on Milledge near the bypass where the Bi-Lo used to be, Athens GA
I never intended to be that sort of person who gave directions based on landmarks and businesses that are no longer there, but it was probably inevitable, really.
2. The Hungry Fisherman, Marietta GA
One of my very earliest memories, from about age three, is of this place, and for years I thought it was either a dream or something I saw on TV. I asked my parents when I was in high school if we ever went anywhere that had a big paddlewheel steamer like you’d see on some river, and they told me about visiting the Hungry Fisherman, which was on an artificial lake on Franklin Road. According to this story at Charlotte Eats, the chain, which was owned by Shoney’s, was started in Lake Wylie SC, just southwest of Charlotte, and grew to around fifteen stores, including Birmingham, Columbia, Nashville, Chattanooga (said to be store # 4), and at least two in Atlanta, Marietta and Stone Mountain. Other stores were in Memphis (and/or just outside town in Southaven MS), Knoxville, and Tampa, .
1. The Mean Bean, Athens GA
This was quite simply my favorite restaurant, ever. I probably had close to two hundred meals here over the years. I’d rather travel back in time for a burrito and a bowl of gazpacho here than take the machine back to see dinosaurs, honestly.
After I’d had my ten meals at these restaurants, I would then use the TARDIS’s emergency dematerialization switch and end up in a strange white void populated by odd robots, and, from there, enter the Land of Fiction for a few more meals.
10. The Frog and Peach, apparently out on some moor somewhere, 1960s
I won’t hold my hand to my heart and swear that either peche a la frog or frog a la peche are worth eating, but the proprietor seems like an interesting fellow. Astonishingly, there’s an actual restaurant in New Jersey that took its name from this classic Cook & Moore sketch.
9. The Krusty Krab, under the sea, today
You can’t spend at least fifteen years hearing about these Krabby Patties while your kids watch TV without getting at least a little curious what they taste like.
8. The Kebab & Calculator, Bristol, 1982
The bartender at this pub, popular with anarchist students, does not look strong enough to lift shops, but it seems to be a good place to get a drink.
7. Archie Bunker’s Place, Queens, 1979
This, on the other hand, seems to be a good place to have a friendly argument with the proprietor. Just don’t bring up that meathead son-in-law of his, or Jimmy Carter, or, especially, his wife’s cousin.
6. The Crystal Bucephalus, 8000 years in the future
This is a huge cheat, since a meal here will let you eat anyplace in the past. It seemed like such a terrible investment to its owner that he was happy to sink unwanted compound interest of thousands of years of bank accounts into it, not figuring it would only enrich him further.
5. Freddy’s BBQ Joint, South Carolina, 2013
This place has to be visited, if only because even people who live in the real South Carolina don’t think the ribs in their state are as good as the ones that Frank Underwood loves.
4. Luke’s Diner, Stars Hollow, today
From about 2001-2005, I wanted very badly to become Luke’s high-maintenance sometimes-girlfriend’s latest fling. Now I just want to infuriate him by taking pictures of my food, which I’m sure wouldn’t go down well. (Dear AS-P, Tell Netflix that I said you can have this joke for free. Love, Grant.)
3. Milliways, the End of the Universe
If you can’t trust an animal’s own recommendations as to which cut of its anatomy is particularly good this evening, who can you trust?
2. The Soul Food Cafe, Chicago, 1981
It’s not worth ordering four whole fried chickens unless you can be assured that Matt “Guitar” Murphy makes some amazing fried chicken. Also, domestic spats between the owners are astonishingly entertaining.
1. Rusterman’s, Manhattan, 1950s
I want those anchovy fritters. I want them very badly indeed.
Today’s story is one in a series of Hop Back in Time posts across several blogs sponsored by the Association of Food Bloggers which are looking at old restaurants, recipes and history. Please don’t stop with this story! Hop to the next blog to read more!
Do you enjoy classic adventure TV? I’m reliving some great shows from my own childhood with my four year-old son. Come join the fun at Fire-Breathing Dimetrodon Time!
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Beneath the Sugar Coating
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Eating New York: Culinary Research at Its Finest
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The key for any holiday meal plan, which includes a first attempt, is mis en place. Mis en place is a common professional term meaning essentially "everything in its place."
Launching a Restaurant in Style
I'd like to share some insights about this process as it relates to restaurant that I am getting ready to open.
Help me sort through turkey myths! How do you really bake the perfect bird?
There are several ways to achieve the perfect bird, and many method mistakes. Number one on my hit list of popular turkey myths and tricks is the "breast side down turkey" method, since nine out of ten times the breast skin will be torn and soggy.
Rethinking Culinary Creation
A chef's success is measured one dish at a time. That's why it's so important that every single dish that goes on your menu passes the test. Here's how I create my own new dish!
Expanding Your Culinary Horizons - Chef David Gilbert
Learning cooking basics in culinary school is the first step toward becoming a great chef, but it is far from the last. Learning to expand your culinary horizons through travel, practicing sustainability, staging, and delving into the business of food can make all the difference.
Any suggestions for keeping meat moist for large parties? I'm an off-site caterer and really need a workable solution.
Unfortunately, like in most things culinary, there is no perfect formula for moist meat-the mass of the meat, type of transport container, cooking method, holding time and many other factors must be considered. Once you understand how these things work together, however, you'll be a pro.
Lessons For Rookies
Becoming a chef is hard work, and many of the more tough situations you'll be forced to deal with are beyond your control. You have to learn to adapt, carry on and-as always-improve your craft.
Culinary Student Advice from Chef David Gilbert - Developing a Winning Chef Team
There's a reason the saying goes, "If you can't take the heat, get out of the kitchen." It's a tough job, both physically and creatively demanding. So what makes it all worthwhile?
Culinary School Advice from Chef David Gilbert
Current and potential culinary school students can use all the help they can get. Experienced, well-renown Chef David Gilbert of Luqa shares his experiences both in culinary school and in the professional kitchen!
Cooking With Quinoa
Learn how to cook quinoa, and discover the nutritional and creative advantages of using this healthy grain. We have suggestions and quinoa recipes to get you started.
6 Tips for How to Eat Healthy at College
Nutrition experts offer advice on how to avoid the dreaded "freshman 15" and other tips for healthy eating.
From sweet to savory: A personal quest to have chocolate for dinner
I'm a big fan of interesting flavors and learning how to use them in the kitchen. That experience moved chocolate from sweet to savory in my mind, and it's been a wild, delicious ride ever since.
10 Craft Breweries Innovating American Beer
Forget wine. These 10 U.S. craft breweries prove that beer has still got it -- no fancy glass required.
Revisiting the Bell Pepper
Bell peppers can add some color to your diet and help deliver a variety of health benefits.
Taste the rainbow: 6 colorful, kid-friendly meal ideas
Feeding your child a variety of colors ensures nutritional balance. These kid-approved ideas can help.
Fall picks: 3 family worthy power foods
This fall, go for a healthier diet for you and your kids. These three fall power foods underscore healthy (and tasty) family fun.
Tips to help that picky child to eat
Now is the time to promote healthy eating and good food choices among children, especially when obesity is a growing trend. These tips can help parents to guide their children toward an interest in food and to promote a healthy food relationship with eating.
A Perfectly Old and Crusty Culinary Class: Artisan Breads
Artisan breads is one the specialty classes you can take while in culinary school. Find out how much you can learn about the art and science of bread baking.
Gluten-free Bakery Find Its Niche in Down Economy
Are you interested in learning about what it takes to operate a bakery for people with food allergies or a specialty diet? Find out how two bakers in Buffalo made their gluten-free business a success.
Can a Green Culinary Arts Business Make Greenbacks?
The appeal of sustainability in food service is increasingly appealing for customers, chefs, and owners alike, but only if it's affordable, which is why this cafe owner makes his changes step by step.
Can Chefs Address Obesity?
Anyone cooking for a successful food service operation has their hands full. Can chefs also participate in addressing our nation's obesity epidemic?
Berries Ripe for the U-picking
Berries are a summertime superfood, and the best picks come from local farms. Learn about this year's berry harvest, how to find u-pick farms, and culinary tips for the harvest.
The Perfect Bean: Cooking with Coffee
Cooking with coffee has been a brewing trend for U.S. chefs. Whether savory or sweet, coffee's noted characteristics of bittersweet chocolate, roasted nuts, ripe dark berries, and floral, grape, or peach-like undertones add richness to food like no other spice.
Taste the Holidays: My Fabulous Menu
How do you create the perfect holiday dinner? This is a tough question to answer, since tastes and tradition often influence our culinary choices. I can, however, share how I go about making my own menu.
The Cooking Power of Alternative Flour
Discussions of alternative flours are often centered around wheat allergies, celiac disease, and gluten-free cooking, but there are many other reasons to venture beyond the all-purpose (AP) realm and experiment with other varieties of flour.
Cooking with Squash Blossoms: Zucchini Flowers in the Kitchen
Zucchini flowers are a prime example of how, through the ages, chefs' aversions to waste have melded into cooking traditions.
Cooking with Blood: Yesterday and Today
Cooking with blood may sound like something out of a horror novel or thriller flick, but culinary use of blood is a tradition that dates back thousands of years.
Herbs and Spices--Not Just for Dinner Anymore
When you think of dessert spices, cinnamon may be the first to come to mind, and of course we're all familiar with sweets such as gingerbread, spice cake, and mint chocolate brownies.
Whether you're a seasoned chef or just starting out in the kitchen, our concise guide to using lettuce can inspire your spring menus. Find recipes and cooking tips for lettuce.
A Potato Primer: Beyond the Russet Burbank
Cooking information, tips, and recipes to help amateur and professional chefs find original ways to cook with potatoes.
Great Grains: From Stellar Stars to Main-Dish Marvels, Liven Up Your Menus with Grains
Are you in a side dish rut? et's face it there are only so many ways to prepare rice and potatoes. If you're feeling ready to breathe some new life into your winter menus, look no further than these under appreciated grains.
Rustic Roots: Fall Veggies Take Center Stage
Add seasonal flavor to your fall cooking with tips on adding root vegetables such as carrots, beets, and turnips to your menu. Includes delicious recipes.
Screaming for Ice Cream
No food encapsulates the feeling of summer more than ice cream. Whether you're enjoying a cone after an afternoon at the beach, hosting a make-your-own sundae party, or celebrating a warm-weather birthday with an ice cream cake, the dog days of summer are always more fun with this creamy confection.
Go Ga-Ga for Garlic
There's a little unassuming bulb whose pungent flavor can transform the most basic bread, grains, vegetables, and meats, into memorable meals.
Oh Honey! All About Nature's Nectar
A guide to honey. Learn all about nature's sweetest necture, including tips, recipes, and benefits for using it. Includes info on a variety of honey types, such as clover, orange blossom, fireweed, tupelo, and more.
Awesome Blossoms: Cooking with Artichokes
Love the taste of fresh artichokes, but aren't sure what to do with them? This chef guide provides tips for cooking with artichokes, and a few artichoke recipes to get you started.
Polished Polenta: Indulge in Italian Comfort Food.
As the winter cold sets in, we crave rich, filling meals, and polenta fits the bill perfectly. Smooth, creamy, and oh-so versatile, polenta is the perfect staple to add to your menu this month.
New Year's Chef Challenge: Try These 5 Palate Pleasers!
Ring in the New Year with this chef's challenge: resolve to use 5 new or tricky ingredients. Includes culinary tips and recipes for cooking pork belly, cucumber and squash blossoms, kohlrabi, dragon fruit, and wild boar.
Plan a Thanksgiving Meal to Remember
Make this year's meal something to remember. Whether you cook a classic menu or create new traditions entirely.
Featured fall ingredient: pumpkin. Find sweet & savory pumpkin recipes including pumpkin pie, pumpkin bread, pumpkin soup, and more from Chef2Chef.
The Big Apple - Getting to the Core of Fall's Favorite Fruit
Crisp, sweet, and delicious, apples are a treat no matter how you eat them. In addition to being tasty, apples are also a guilt-free snack, offering numerous health benefits to their consumers.
Get Fearless with Phyllo
Light, crisp, and delicious, anything made with phyllo dough is sure to please, but has a reputation for being difficult to work with. This guide will teach you to become fearless with phyllo, adding a little puff into your baking repertoire.
Peeling hard boiled eggs: How in the heck can I get that membrane to break loose without tearing off chunks of white?
Anyone can hard boil and peel an egg, right? Maybe not. Everyone has their own theory on the "right" way to do it, and tried and true methods from around the globe are as varied as the cooks themselves. What's a chef to do?
How to Become a Baker
You can turn your love of baking into a successful career. Explore online baking degree programs and gain the skills you need to become a professional baker.
How to Become a Backstage Caterer
Some chefs use their culinary school degree to earn good money doing backstage catering for actors, musicians or performers. Read more about working in this niche industry.
How to Become a Wedding Caterer
One of the most exciting chef jobs in the culinary arts industry is wedding catering. Get paid well and be an essential part of people's ultra-special day.
How to Become a Personal Chef
Running a personal chef business requires more than just cooking skills. Learn how culinary school can increase your culinary repertoire, client-base, and income.
Chef Christopher Thielman: From Dishwasher to Culinary School Coordinator
Culinary school instructor Chef Christopher Thielman got his start as a 15-year old dishwasher. Find out how culinary school at the Culinary Institute of America helped him make the leap.
How to Become a Restaurant Manager
Managing a restaurant requires a combination of people skills, business knowledge, and for some, culinary expertise. Find out what restaurant managers do, where they typically work, and industry trends.
How to Become a Sommelier (Wine Steward)
Love wine? Discover how you can turn your passion into a career and learn exactly what a sommelier's responsibilities may be.
How to Become a Cafeteria Manager
Cafeteria managers don't just work in schools, as one might think. Learn about the many responsibilities and different environments that come with managing a cafeteria.
How to Become a Sous Chefs
The sous chef is second-in-command in the kitchen. Learn what being a sous chef entails and how one can work to attain this position at a restaurant.
How to Become a Catering Director
Catering directors are responsible for making sure food-related processes of catered events run smoothly and have a range of tasks, from menu planning to hiring staff.
How to Become a Fine Dining Chef
Fine dining chefs are the artists behind some of the most delectable dishes you've ever tasted. In addition to developing innovative recipes, refining flavor profiles, and creating beautiful plates of food, fine dining chefs also handle many of the day-to-day responsibilities of running a gourmet kitchen.
How to Become a Food Services Manager
Though chefs sometimes get all the glory, any one who has watched Kitchen Nightmares knows that a restaurant cannot run without good management.
How to Become a Pastry Chef
Unlike traditional chefs who often are given open-ended responsibility over everything tha t goes on in a restaurant's kitchen, pastry chefs specialize in a narrow niche area of the field, albeit one that can be surprisingly complex and demanding.
How to Become an Executive Chef
An executive chef, also known as chef de cuisine or head chef, is the top supervisor in a private or corporate food environment, overseeing all kitchen operations, including personnel, food production, and budgeting.
Proper Pairing: You as a Sommelier?
When people think of sommeliers, they tend to imagine a well-dressed server pouring out a small amount of wine for a guest to sniff and try.
How to Become a Private Chef
Personal chefs and private chefs cook in the homes of individuals or families rather than at restaurants.
Caterer Job Profile: Careers on the Move
Caterers prepare, transport, and serve elegant culinary creations at events not held in a restaurant or prepared by a hotel's banquet staff.
Line Cook Job Profile: Become a Culinary Specialist
Line cooks are critical to a restaurant's success as they concentrate on culinary components such as grilling, preparing vegetables, or creating sauces.