Vegetable Stock

One of the fundamentals of cooking is to have a good and flavorful stock. Although it’s convenient to buy stock, most commercial brands are either too salty or sweet, very dark in color, or simply don’t taste all that good. I like to make my stock fairly neutral in flavor so it’s versatile enough to work in a variety… Read More

Tech Tuesday: How to Create Mise en Place

For today’s Tech Tuesday, we’re covering mise-en-place, the French culinary phrase which means to gather and arrange ingredients and tools needed for cooking. Literally, it means to “set in place”. It’s one of the first lessons taught to culinary students because it is the system used in professional kitchens that helps them run so efficiently. By organizing ingredients that a… Read More