Recipe – Lentil Ragoût

Yield: 3 quarts – or – 3 liters Estimated Time of Cooking: No more than an hour Ingredients: 12 ounces – Lentils* 1 ounce – Bacon, chopped 8 ounces – Onions, minced 8 ounces – Leeks, finely diced 8 ounces – Carrots, finely diced 8 ounces – Celery, finely diced 2 – Garlic cloves, minced…

Why the Puffer Fish Can Be 1,200 Times More Lethal Than Cyanide

The puffer fish is one of the funnier looking animals in the world. Their primary defense mechanism involves gulping down enough water so that its belly extends to the size of a foam dodgeball. They are also considered to be the second most poisonous vertebrate in the world (right behind the poison dart frog). The…

Recipe – (Chicken) Stock

Stock is a flavored liquid preparation that chefs use as a base for many dishes, mainly soups and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. This recipe includes the basic ratio for chicken, veal, game, and beef stock….

Poem – Ode to Parsley

Parsley, oh parsley, you wondrous herb! You raise any dish’s caliber from just mediocre to superb!   With bright green leaves, curly or flat, Your versatility amazes us, and we are grateful for that.   You freshen our breath just when we need it most, Like if we eat too much garlic, or a big,…

The Secret Between Beavers and Vanilla Flavoring

Beavers are some of the more overlooked animals across the world: they cut down trees with their teeth, create small lodges on water using sticks and mud, and emit chemical compounds from their private parts that you have probably put in your mouth at some point in your life. In the food industry, beavers are…

Recipe – Fond de Veau Lié

As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you…

The French Cook – What Is “Cookery?”

“Cookery is an art appreciated by only a very few individuals, an art which requires, in addition to a most diligent and studious application, no small share of intellect, and the strictest sobriety and punctuality; without the latter, the very best Cook is unavoidably deficient in the delicacies of his profession: there are cooks, and…