by Matthew Robinson | Nov 30, 2015
A Meringue Cookie Recipe – Crunchy Clouds of Sweetness! Meringues cookies are a funny thing – not really a cookie, more like a dehydrated foam. I like to think of them as the first molecular gastronomy experiment. It must have been crazy to see this...
by Matthew Robinson | Nov 27, 2015
Chestnut Recipes – More Than Just Roasting It is that time of year again – Chestnut Season! I especially love it when roasted chestnuts are the center of the street food scene as they often are at holiday festivals. The smell of roasting chestnuts draws...
by The Culinary Exchange | Nov 26, 2015
Well, you made it through the Thanksgiving chaos and arrived safely on the other side. And if you’re like most people, that means you have a mass of Thanksgiving leftovers that you have no idea what to do with. Fortunately for you, those leftovers won’t be...
by The Culinary Exchange | Nov 25, 2015
It’s probably fair to say you’ve never roasted a chestnut. In fact, it’s pretty doubtful that anyone you know has ever roasted a chestnut. Which is strange, because it was a big part of the winter holidays not all that long ago. There was even a song...
by The Culinary Exchange | Nov 24, 2015
Anyone who did any cooking before the 1990’s rolled around will probably remember evaporated milk well. It was an ingredient found in many recipies, and was well stocked in kitchens everywhere. This was partly a result of the economic crisis and gas shortage of the...