Everything you need to know to master pizza – the perfect crust, toppings, and sauce to make ’em swoon.
The Culinary Student’s Guide to Making Great Pizza
Every Cook’s First Skill: Mis en Place
In professional kitchens and among culinary students, mise en place (or mise for short) is essential. This post guides the beginning culinary student through the basics of what it is and how to do it.
Fudge for You, Fudge for a Friend: Exploring the Greatest American Candy
Fudge History Fudge is an American invention: most stories claim that the first batch of fudge resulted from an accident when a cook made a bungled batch of caramels. One of the first documentations of…
Working with Sugar: the Magic of Crystallization
To understand why your sugar-based candy, fudge, or icing isn’t coming out the way you expected, you have to understand how to control the crystallization of sugar. This post does that (with yummy science).
Cooking Methods to Master – An Overview
There are 18 basic cooking methods involved in most cooking applications. This post doesn’t explain how to DO all of them, but it does provide a brief explanation of each with key terms highlighted. READ THIS FIRST.
Master these Cooking Methods to be Successful in the Commercial Kitchen
There are three big categories of cooking methods and many, many variations. This series of posts serves to give you a big picture on ALL of them, then does a deep dive into a few specifics (with some tasty recipes to go along)
How the professional kitchen is organized
There is more to “who does what” in the professional kitchen than you might think and some important restaurant history behind it. Read on to discover the Culinary Brigade of Wekiva Culinary, adapted from Auguste Escoffier’s 150 year old brigade system.
Evaluate Food Like a Professional with the 9-Point Hedonic Scale
An introduction to professional food evaluation using the 9-Point Hedonic Scale with instructions and methods for conducting a sensory evaluation.
Love It or Hate It – How Flavor, Taste and Aroma Make Foods Taste “Good”
There’s a lot that goes into understanding why we like the foods we do. This series of posts goes in-depth into the biology and chemistry of taste and flavor, how to use that knowledge to make a perfectly balanced meal, and how professionals o about evaluating taste and flavor.
How to Master Mom’s Pasta
How to cook fresh and dried pasta; how to sauce pasta; History and background; Recipe lists