Accordingly, the five French mother sauces — velouté, béchamel, hollandaise, espagnole and tomato — are an extremely important part of a culinary curriculum, as they are a starting point for many more

As versatile as — dare I say — chicken, ham can function as the main event or a garnish, plays nicely with a wide variety of other components and flavors, and can be found as an ingredient in

You may associate St. Patrick’s Day cuisine with corned beef and cabbage, but here’s some potentially bad news: corned beef is more an Irish-American tradition than a proper Irish one. (Cabbage

After a long winter where root vegetables tend to be the only “seasonal” produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the

The term “goat cheese” is often synonymous with chèvre cheese, the fresh, rindless logs of goat cheese that may be found everywhere from your grocery store dairy department to artisanal cheese shops

You have probably encountered sumac, even if you didn’t know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries

There is a 16th century joke whose punchline claims that there are no Welshmen in heaven because they were lured outside of the pearly gates by cheese. I’ve never taken a DNA test, but given this fact

Lots of different cheese styles — even popular ones — have their detractors, but whenever I teach cheese classes, I’ve never met someone who doesn’t say they absolutely love gouda. It inspires

There are those who love their wonderful funk and bite (myself included), and then there are those who...don’t get it (my younger self included). To move toward a deeper understanding of what these

On an occasion when cheese is worthy of a national headline, however, there’s a great deal of unqualified excitement for those who make, sell or appreciate cheese. Such was the case earlier this month

During my own culinary school experience at ICE in 2011, one fellow student stood out as someone who would likely have many opportunities in the culinary realm. He stood out not necessarily because he

Classic cheese fondue. French onion soup. An oozing wheel of raclette scraped over a plate of ham, potatoes and pickles. These hearty winter dishes, whose cheese involvement can best be described as