Classic Wines

Why do we cook with wine? The reason we use wine in food is to bring out the flavors of food. We cooks have to be careful not to over do it or be too stingy. There's no point in putting too little wine into food, since you won't be able to taste, ...

Poaching is an excellent option for cooking healthy AND tasty, and wine, one of the best tools in your kitchen, could bring your dish to a whole new level! For starters, what is poaching? Poaching isn't boiling or simmering. The temperature for po...

My road to the culinary world was somewhat indirect -- career wise, anyway. I started out my life wanting to be a musician. I played the violin from the age of ten, and I loved my instrument. Practicing six to eight hours a day was not a big deal to...

In my miniscule twenty-seven years of experience, I have savored two surreal experiences: walking through the streets of Prague, and eating at a new, esteemed establishment without having to worry about the tab. For a college student -- actually, ...

It is so easy to get sick from food, and it only took one semester in culinary school for me to become completely paranoid about bacteria and microorganisms. I guess maybe I have always been a little on the hypochondriac side. I blame it on my singin...

Before entering culinary school, I did not know what trained chefs were like. I had never worked with chefs, and I don't really watch much tv -- not that I thought chefs on tv act the way real chefs do. The first instructor I met was Chef Tell. ...

From organics to vegetable stock I go! Yes, veggie stock, a great way to be resourceful with little pieces of left over vegetables and peels (not everything has to go into the compost pile!). I know veggie stock may not be as cool as its meaty, colla...

This summer my girlfriend was fortunate enough to leave the island for a month to visit her family in California while I remained in Grenada to finish a consulting project. The bonus to all of this was that this was the perfect opportunity to restock ...