Reducing Food Waste: Leftover Chicken Recipes
Fighting Food Waste and Leftover Chicken Recipes This week on The Culinary Exchange we have focused on food waste. Our first post on the subject is a bit shocking as the statistics show that we waste an immense amount of food. It is quite a shame that we waste so...
5 Ways You’re Contributing to Food Waste
All week, we've been talking about food waste: the raw numbers, where food waste is happening, and what to do about it. We all contribute to food waste - whether consciously or unconsciously - and it's a problem that we can each tackle in our little corner of the...
Pantry Raid: How to Reduce Food Waste at Home
Yesterday, we talked about how much food waste actually happens around the world, and shared some pretty shocking food waste statistics. They say knowing is half the battle, but the other half is figuring out what you're going to do about it. And what better place to...
Confidence In The Kitchen: How To Make Pie Crust
How To Make Pie Crust When I think about pie it makes me happy. Pie moves me. Pie, of all the desserts, evokes a certain joy. What I like most about pie is that it comes in so many flavors - fruit pies, cream pies, merengue pies, even nut pies. I like them all. I also...
Pantry Raid: How to Cook Dried Beans
What is that old saying about beans? "Beans, beans, the magical fruit. The more you eat, the more you... save on groceries?" It's true. Beans are not only healthy and a great source of proteins, they're also dirt cheap, which means they should be a staple on every...
Confidence In The Kitchen: How To Cook Scallops
How To Cook Scallops Scallops - what a delight! The big sea scallops are the ones I like best. They are a bit of an indulgence, but if I see them on sale at the fish mongers, I buy them. These sweet and juicy bivalves are fantastic sautéed in just a bit of butter, but...
Pantry-Raid: How To Cook Spaghetti Squash
If you’re like us, you love pasta. Also, if you’re like us, you may be getting a little bit worried that your midsection is starting to look a little like twirled spaghetti on a fork. You keep twirling, it keeps growing. As delicious as it may be, pasta is still a...
Confidence In The Kitchen: How To Make Yogurt
How To Make Yogurt Does anyone remember when yogurt came in little wax cups? The commercials showed people turning the cups upside down and stabbing them with a fork so the contents would fall out on the plate. It looked like a little sundae, because the yogurt...
Pantry Raid: How to Cook Couscous
Today we're going to talk about couscous and learn how to properly cook it and how to use it in a meal. Couscous is an incredibly versatile food and can be used in a number of ways - as a main dish and as a side. It can also be combined with a variety of flavors and...
Confidence In The Kitchen: How To Section Citrus Fruit
How To Section Citrus Fruit The addition of citrus to any dish will add a nice bit of freshness and great taste. Of course, how can one add citrus to a dish with all the peel and pith? Just peeling it typically leaves a lot of pith and tough membrane. Pith is the...
Pantry Raid: How to Cook Eggplant
Melongene, guinea squash, garden egg - whatever you call it, we're all talking about the same thing: the delicious dark purple eggplant. Surprising as it may be, the eggplant is actually a fruit and is grown mainly in South Asia and East Asia. It's related to...
Confidence In The Kitchen: How To Cook Chicken Breast
How To Cook Chicken Breast There is much you can do with chicken breast - from a roulade to chicken schnitzel. When writing a blog, you have no choice but to think back upon what you have already written. In my first chicken breast post I noted a quote from Jean...
Reinventing Hot Dog Recipes: 5 Creative Takes on an Old Tradition
If you're like most people, when you think about traditional American cuisine, you think about hamburgers and hot dogs. In fact, you can't get much more American than the hot dog. It's a staple of summertime outdoor grilling, is sold in almost every sports concession...
Pantry Raid: How to Cook Collard Greens
Mostly known as a staple of Southern cuisine, collard greens have actually been a part of the global diet of many people for millenia. That wasn't a typo - collard greens have actually been around since prehistoric times and have been cooked and eaten through the...
How To Cook Flank Steak
How To Cook Flank Steak How to cook flank steak. This is important to know. When I am in the mood for a tasty, beefy steak with a bit of chew I turn to flank steak. It is one of the most versatile cuts of beef there is - usable for a variety of cuisines from...
Pantry Raid: How to Cook Cauliflower
Cauliflower never quite gets the respect it deserves, always getting passed over for broccoli and other types of leafy greens. But cauliflower deserves some attention. It's a healthy and tasty vegetable that can be cooked in a bunch of different ways and can make an...
Confidence In The Kitchen: How To Stew Vegetables
How To Stew Vegetables I learned a long time ago to use the correct terminology in a professional kitchen. I was a culinary student at the French Culinary Institute and I mistakenly asked the chef for help with "the gravy." Ooops. Never in the history of French...
Pantry Raid: How to Cook Green Beans
There's nothing more perfect for a summer side dish than fresh green beans cooked to perfection or used as an ingredient in a summer pasta or casserole. May starts the peak season of green beans, so you've probably seen a lot more of them around the product section of...
Confidence In The Kitchen – How To Make Ice Cream
How To Make Ice Cream Summer is almost here and and with the heat comes our insatiable urge to seek out cold treats. What better cold treat than ice cream? When I go to the local scoop shops or other scoop shops when travelling (and I mean the ones where the ice cream...
Confidence In The Kitchen – How To Cook Pork
How To Cook Pork Whole books have been written about how to cook pork. There are so many delicious dishes using pork, from the finger licking baby back ribs to a crunchy schnitzel, that there is little wonder why it is so popular. My first memory of pork is, as it is...
Pantry Raid: How to Cook Bok Choy
Bok choy is one of those vegetables that sounds really exotic, like something you'd pick up in the Asian foods aisle of a higher-end grocery store. But truth be told, bok choy is just a fancy name for cabbage from China. Grown mostly in China (although it's also grown...
Confidence In The Kitchen: How To Make Fried Rice
Confidence In The Kitchen: How To Make Fried Rice Everyone should know how to make fried rice. Not because everyone should like Chinese food, but because it is a great foundation to a ton of tasty meals (none of which have to be flavored in an Asian style, but could...
Pantry Raid: How to Cook Sweet Potatoes
Mmm, sweet potatoes. Even though most people in the Western world associate sweet potatoes with the Fall (their season runs from about November til around March), I like to cook with sweet potatoes year round because they keep well and are never difficult to find in...
5 Weird and Wacky Fruit Bowl Ideas
There's a reason why fruit bowls are so commonplace at family gatherings, dinner parties, and other various events that serve snack food. The fruit bowl is about the easiest and most versatile snack dish on the planet. Not sure what people will enjoy? Throw some...
Confidence In the Kitchen: How To Make Carnitas
How To Make Carnitas Me gusta carnitas! Anytime fork tender, fall off the bone, crispy skinned roasted pork is involved, I am in. Wrap this porky goodness in a corn or flour tortilla and I am really in. Carnitas - essentially Mexican style pulled pork - are delicious...
Pantry Raid: How to Cook Beets
If you've never tried beets as a dish or tossed in a salad, you're really missing out. The tough root vegetable might not look like much, but cook it the right way and you've got a nicely flavored vegetable that is a perfect complement to many dishes - or as a side...
Dinner Ideas: A Poor Man’s Beef Wellington Recipe With Bacon
A Beef Wellington Recipe With Bacon Who doesn't like Beef Wellington? It is a lovely dish of tender meat and mushroom duxelle wrapped in pastry. It is a dish sure to impress, but not a dish that gets put together in short order. Plus, the use of beef tenderloin can...
Confidence In The Kitchen – How To Cook Bacon In The Oven
How To Cook Bacon In The Oven When we first hear the phrase "How To Cook Bacon In The Oven" it is intriguing. I admit, I hadn't really thought about it before. I was always quite happy to cook the bacon in my frying pan over medium low heat until the fat was rendered...
Pantry Raid: How to Steam Rice
We've already discussed how to cook white rice and how to cook brown rice to fluffy perfection. Even still, rice is one of those stubborn foods that can come out wrong even when done with the best intentions. Luckily there are other ways to cook rice - namely,...
Dinner Ideas: Steamed Tofu and Vegetables
Steamed Tofu and Vegetables I don't care what anyone says. I like tofu. I always have. I think it is simply because I have had tofu that was prepared well - often crispy, but always well seasoned and full of flavor. Whether it be tofu and green peppercorn sauce or...
Confidence In The Kitchen: How To Steam Vegetables
How To Steam Vegetables Of all the ways to cook vegetables, steaming and blanching are probably the easiest and quickest ways to do it. There really is nothing more simple than taking vegetables and throwing them in boiling water or suspending them over boiling water....
Pantry Raid: How to Cook Brussels Sprouts
Need to know how to cook Brussels Sprouts? This is the post for you! Brussels sprouts are small, round, leafy vegetables that are part of the cabbage family. They became popular a long time ago in the area now known as Belgium. And while The Netherlands and Germany...
Confidence In The Kitchen: How To Hard Boil An Egg
How To Hard Boil An Egg Since the beginning of time, or at least since the first time man came to be introduced to the bird egg, our species has been asking about how to hard boil an egg. From a historical perspective, we met the bird egg before we had fire, but that...
Pantry Raid: How to Cook Leeks
Mmmm, leeks - tasty to cook as a side dish and absolutely delicious as an addition to soups, salads, and as a garnish on lots of other types of dishes. Leeks are part of the onion family, and in fact, many people consider leeks to be the gourmet version of the onion....
Confidence In The Kitchen: How To Broil
How To Broil - It's a Dry Heat! Broiling - You know the upside down grills we have in our ovens - where any variety of meat, poultry, seafood, vegetable and fruit is seasoned or marinated then put close to the very hot gas or electric heating element. Broiling is a...
Pantry Raid: How to Cook Artichokes
It's officially Spring, and that means that new crops of delicious fruits and vegetables are finally in season - asparagus, apricots, beets, carrots, chard, and one of our personal favorites - artichokes. Artichokes actually have two crops throughout the year. The...
Confidence In The Kitchen – How To Braise Meats
How To Braise Meats The pinnacle of cooking is the successful braising of meats. When the very toughest of cuts is turned into the most tender, delicate, melt in your mouth bites of deliciousness culinary nirvana has been reached. Braising is not an art in itself, but...
Pantry Raid: How to Cook Fish
Fish is an incredibly healthy entree to cook at home. It's high in omega-3 fatty acids, and extremely fatty fishes such as tuna and salmon are even thought to help ward off diseases like Alzheimer's and heart disease. Oddly enough, despite these great health claims...
Confidence In The Kitchen – How To Blanch Vegetables
How To Blanch Vegetables It is rare that anyone would recommend boiling vegetables, root vegetables being the exception, but that is exactly what blanching is. It makes sense to ask - isn't poaching or simmering better for vegetables? After all, boiling is pretty...
Pantry Raid: How to Cook White Rice
White rice may well be one of the most simple dishes ever to prepare. It also is one of the easiest to screw up. Grains, in their many forms, can be tricky to cook. We've talked before about how to properly cook brown rice to avoid overcooking it (and making it gummy)...
Confidence In The Kitchen – Drying Herbs, Freezing Herbs and More!
Drying Herbs and Freezing Herbs The abundance of an herb garden can be overwhelming at times. There is only so much pesto one can make and being wasteful is so not cool. The best thing to be done is to preserve those herbs for later use. Drying herbs is very easy and,...
Food Innovation: What Is Sous Vide and Why is it a Better Way to Cook?
Sous vide cooking has experienced a sort of renaissance as of late with the invention of personalized sous vide machines that make the decades old process of precision cooking much more doable for the common cook. Sous vide cooking wasn't used in a restaurant setting...
Pantry Raid: How to Cook Kale
Sometimes a food jumps into the mainstream, grabs hold of the spotlight, and doesn't let go. A few years ago, that food was kale and like all trend foods that came before it, kale has permeated almost every culinary nook and cranny it could find. Don't believe us?...
Confidence In The Kitchen: How To Poach an Egg
Another inevitable post! How To Poach an Egg Indeed, just as it is important to know how to chop an onion and how to slice and avocado, it is important to know how to poach an egg. A poached egg is a thing of culinary beauty and deliciousness! The delicate egg white...
Pantry Raid: How to Cook Salmon Fillet
When it comes to a dish that's easy to make, yet still looks impressive and elegant when plated, you really can't beat a salmon fillet. Whether you're preparing family dinner or trying to impress a special someone with a home cooked meal, a nicely cut salmon fillet...
Confidence In The Kitchen: How To Make Beef Stock
How To Make Beef Stock There are 2 kinds of beef stock in the world. The kind I make when I am thinking about all the soups and sauces I am going to cook and the kind I make when I am hungry. Either way, I end up with a nice beef stock and, aside from a stint in the...
Pantry Raid: How to Cook Quinoa
Quinoa: it's the superfood du jour and the topic of many healthy eating articles of late. And for good reason - it's extremely high in protein and has almost twice as much fiber as do other grains, along with a number of other vitamins and nutrients. Plus, it goes...
Pantry Raid: How to Cook Cabbage
For a healthy side, you kind of can't beat the benefits of cabbage. Eaten raw, it's only about 22 calories per cup and rich in vitamins. Unfortunately, raw cabbage can be kind of bland, and it's probably not the tasty little side dish you'd want to serve with an...
Dinner Ideas: Tofu in Green Peppercorn Sauce
Tofu in Green Peppercorn Sauce - A Flexitarian Dream I believe in flexitarianism. I like the idea of eating a variety of foods and wading deep into vegetarian and vegan cuisine. When done right, I think vegan and vegetarian dishes can taste great. By applying solid...
Confidence In The Kitchen: How To Make Vegetable Stock
We have discussed it many times before. When we build our dishes on solid, flavourful foundations, they come out more delicious. There is no greater foundation for dishes than a good stock - the flavorful elixirs that carry the essence of the ingredients used to...
Dinner Ideas: Poached Salmon on Noodles
I like to poach fish. I especially like poached salmon. It is one of the fish that is built perfectly for poaching, meaty but still gentle. It comes out nice and tender and it really is simple to do. Plus, it can be done in one pot and, if I use a classic white wine...
Confidence In The Kitchen: How to Simmer, Poach, and Boil
Thank goodness for thermometers! They make cooking a lot easier. Thermometers, or something like them have been around for a zillion years, but a temperature scale that was refined enough for many uses and generally accepted didn't come around until Mr. Fahrenheit...
Pantry Raid: How to Cook Asparagus
Ah asparagus: delicious to eat, but difficult to cook. Well, not really. You just have to know the right techniques for how to cook asparagus that's slightly crunchy on the outside and perfectly soft on the inside. Asparagus makes a perfect side to many dishes and...
Confidence In The Kitchen: How To Make Chicken Stock
Across the world wide web there are an abundance of recipes that use the terms stock and broth as if they are exactly the same thing. There is, of course, as with everything else on the internet, debates and chatter about the difference between the two. Through all of...
Confidence In The Kitchen: How To Make Tomato Sauce
Everything great in cooking starts with having a good foundation of flavor to build on. One of the cornerstones of cooking is building flavors on top of flavors until a sort of taste harmony is put together in a whole dish. If we take the time to focus on creating...
Start Planning Your Christmas Party Now!
It's official; It's December! American Thanksgiving is over, Black Friday has come and gone and Cyber Monday is last week's news. And you know what that means, don't you? It's time to start planning your Christmas party! Now. Why now you ask? Let's just say that...
10 Last Minute Thanksgiving Feast Preps
The turkey is bought, music is selected and silver is polished. Now what? Right. Thanksgiving is only a couple of days away and if you're anything like us, there's often one or two things that get missed pre-Thanksgiving feast. Not that they're a big deal or anything....
(Cheating at) Homemade Ravioli
Nothing beats homemade pasta. Especially a classic dish like homemade ravioli. It's just so flavorful, elegant and comforting. I have fond memories from my childhood of sitting down to the dinner table and Mom opening a can of Chef Boyardee. Okay, so maybe canned...
The Ins and Outs of Mashed Vegetables
Hold onto your hats. I'm about to suggest you mash something other than potatoes this upcoming holiday season. Or at the very least, think about mashing an ingredient in addition to potatoes. I want you to think about innovating the classic side dish and instead, make...
Recipe Ideas Series: Autumn Roasted Vegetables (aka Flavor)
Roasted Vegetables - All Flavor When I say the word "vegetables", what's the very first thing that comes to mind? Memories of boiled, bland vegetables plague many a childhood. At least they did in my neighborhood. Too many times have over-boiled cabbages soured the...
Preparing the Fall Kitchen
It's official: The cooler temperatures are slowly inching their way into the nights and the days are getting just a wee bit shorter. Fall is quickly upon us and while part of me revels in it - there's nothing like the home baked smell of fresh pumpkin pie and slow...
What is Sorrel and how do I use it?
We're all pretty familiar with spinach, arugula and chard these days but have you ever heard of sorrel? It's popping up everywhere right now in fields, farmer's markets and specialty grocers and it's pretty exciting. You all know I'm a big fan of taking something...
10 Delicious Recipes to Make with Sweet Corn on the Cob
Do you know anyone who actually doesn't like corn? I didn't think so. Corn is hardwired into our taste buds - there's just something about it that we absolutely crave. Whether that be the crunchy texture of the kernels, the inherent sweetness of the corn or the juicy...
Dog Days of Summer: Iced Coffee
I don't know how people function without a good cup of steaming hot coffee in the morning. Unless of course it's 100 degrees outside. In which case, I don't know how people function without a good cup of refreshing iced coffee in the morning. It's true. The dogs days...
The Blueberry Fool (or any other fool for that matter)
I'm sure you've heard the old adage that "only fools rush in", right? Well in the case of The Blueberry Fool, I'd say the only thing foolish about rushing in, is not doing so. A Blueberry Fool is a make-ahead dessert that highlights the very best of Summer fruit - the...
10 Things You Should do with Garden Fresh Tomatoes
Do you think there is any other ingredient that screams Summer more than straight from the vine, garden fresh tomatoes? There's just something about that Earthy, sweet smell they get when they've just been picked. That, and the fact that the flavors, juices and...
A Fresh Alternative to Fruit Salad: Fruit Soup
There isn't much that goes better with a Summer BBQ than fruit salad. Except maybe fruit soup. Wait.... Fruit soup? Yes! The reasons we all love to serve fruit salad in the Summer are: It's easy! Who wants to turn on the oven to make an appetizer, side dish or dessert...
What to Eat in Vancouver
Some of our best kitchen inspiration comes from getting out of the kitchen. Like when we travel and get to eat in someone else's. Exposing ourselves to new flavor combinations, plating examples and drink pairings can open up creative doors that if unexperienced, we'd...
16 Ice Cream Ideas: Knickerbocker Glories
Who doesn't love a few good ice cream ideas come Summer time? I remember as a child how great it tasted to mow down on a cold scoop of mint chocolate chip, topped off with extra chips. Now as an adult, refreshingly delicious ice cream still has a place in my heart....
A Few Cold Soups
Last week we talked about salads as deliciously simple balmy weather meals. This week? We're talking cold soup! Now hang on. I don't mean cold soup like you heated up a can of grocery isle tomato and let it sit in the pot overnight. No siree bob! What I mean is soup...
Summer Salads: Deliciously Quick Meals on a Hot Day
When the hot Summer sun begins stretching out the days and the evenings become balmy and mild, it can be an effort in and of itself to do something as simple as turn on the oven. The last thing I want to do when I come home from work to a humid, stuffy house is spend...
Fruit Salads Should Have a Dressing
Would you eat a lettuce salad without any dressing? We didn't think so. So why do we so often not bother to dress fruit salad? Good question. We're glad we asked it. After reviewing an enthralling conversation on ChowHound (one of our go-to culinary resources here at...
Vinaigrette: Not just for salads
When I say "vinaigrette", what's the first thing that comes to mind? ...Salad? I thought so. Don't get me wrong, a good vinaigrette can make a salad truly amazing. In my kitchen, gone are the days of bottled "Italian" dressing over iceberg lettuce and bad tomatoes....
Sweetening the Pot: Honey, Molasses, Sugars, Syrups
I don't know about you, but I like a little sugar in my life. Both of the sweet lovin' kind AND the dessert. There are lots of different ways you can impart sweetness into dishes, all of which have different flavor profiles that can accent and highlight other...
5 Spice Mix Recipes for 5 Cuisines
5 Spice Mix Recipes As we come out of the Winter deep-freeze, I always find myself getting more and more excited for cooking. I don't know if it's the type of ingredients that come into season in Spring time, the fact that I can fire up the BBQ again or simply that...
5 Fresh Herbs You Should Be Cooking With
5 Fresh Herbs - Fresh Is Best! As we Spring into a warmer season, our taste buds start to crave bright, new flavors. And with it, the outdoors! Several month of cold Winter weather have me yearning for sunshine and dirt. Speaking of which, one of the first things that...
St. Patrick’s Day: Make Green Food New
Ah St. Patrick's Day! March 17th is the one day of the year you can don shamrock everything, eat green food without getting sick and run around pinching people without penalty. It's a good day. Speaking of green food, are you as tired as me of green fingers (green...
Endive Makes Great Eating!
The Intrigue of Endive Endive is delicious! I see endive or chicory in the store a lot and in the past I would pass right by it. You know, the white elongated bulb looking things that you don't know what to do with? Sure we have all seen on the food TV where they use...
The Creative Process: How to Cook
Figuring out how to cook is an incredibly personal process. What works for one chef, cook or culinary creative, won't necessarily work for another. Let me explain. I grew up in a household where parents cooked dinner every night and much to my or my brother's teenage...
Innovation Series Part 6: Iteration-Tweak, Re-do, Perfect
Welcome back to the Be A Kitchen Innovator blog series on The Knickerbocker Glory! This is the sixth post in the series that will discuss Iteration. I hope you find it useful. Iteration - Tweak, Re-Do, Perfect In the first, second, third, fourth and fifth posts of...
Innovation Series Part 5: Bringing Ideas to Life!
Welcome back to the Be A Kitchen Innovator blog series on The Knickerbocker Glory! This is the fifth post in the series that will discuss Bringing Ideas to Life. I hope you find it useful. Bringing Ideas to Life In the first, second, third and fourth posts of this...
We Missed National Canning Month! 16 Incredible Recipes
Missing National Canning Month - OOPS Did you know February is national canning month? It makes sense when you think about it. February is one of the coldest - and thus, sparsest - months of the year in most Northern regions and historically, people would have to gain...
Food Moments and Other Takeout: Juicing Tomatoes
Part of any great blog is the 2 way conversation that comes with it. To inspire more conversation Knickerbocker Glory will host a blog series called "Food Moments and Other Take Out". This series will include stories from our readers and other contributors. The...
Innovation Series Part 4: Generating New Ideas
Welcome back to the Be A Kitchen Innovator blog series on The Knickerbocker Glory! This is the fourth post in the series that will discuss Idea Generation. I hope you find it useful. Generating New Ideas In the first, second and third posts of this series we talked...
Innovation Series Part 3 – Creating Themes
Welcome back to the Be A Kitchen Innovator blog series on The Knickerbocker Glory! This is the third post in the series that will discuss the creation of opportunity areas from which new ideas will be created. I hope you find it useful. Creating Themes and Opportunity...
Winter Inspiration: Hearty White Stew
Have you ever heard of white stew? What's the first thing that comes to mind? I know the first time I encountered white stew - I thought, "what the heck is white stew?" Well, as it turns out there are a lot of different ways stew can be made "white". From using white...
Innovation Series Part 2 – Finding Inspiration
Welcome back to the Be A Kitchen Innovator blog series on The Knickerbocker Glory! This is the second post in the series that will discuss finding new inspiration for your innovation efforts. I hope you enjoy. Inspiration and Stimulus. In part 1 of this series we...
Innovation Series Part 1- Stating Your Purpose
Welcome to the Be a Kitchen Innovator Blog Series on The Knickerbocker Glory. This post is the first post in the series and covers the all important first step of innovation - writing a statement of purpose. The post will explore creating a statement of purpose and...
Innovation Series – Be A Kitchen Innovator
Time To Innovate Hello Everyone! I hope the New Year has kicked off well for you! As you might know, The Knckerbocker Glory Blog was created to help its readers create something new in the kitchen and beyond using simple innovation techniques. At its core, the blog is...
New Years Innovation: Goals V. Resolutions
Being innovative over the holidays can be a bit of a task, can't it? Everyone has their own traditions that simply *must* happen from year to year and we all like our potatoes, or cranberry sauce or vegetables prepared a very particular way. Otherwise, it just isn't...
Mulling Over the Holidays: Mulled Cocktails
When you think Christmas, what comes to mind? Endless social engagements with family and friends...? Beautifully wrapped gifts tucked under a glistening Christmas tree? A giant turkey dinner complete with scratch-stuffing, gravy, cranberry sauce and home-made buns? I...
10 Ways to Bring Something Extra to Your Dishes
The difference between good food and great food is in the details. We hear chefs say it time and time again that the key to cooking great dishes is using the freshest ingredients. This could not be truer. But that, as they say, is the cost of doing...
Back to Basics
With so many recipes out in the world it can seem like everything has been done before, but it hasn't been. There is more that can be done. When we wish to be innovative sometimes it is best to have a clear statement of purpose with a starting point that is a little...
Fake Friday
Today is Fake Friday. On Fake Friday we discuss and, hopefully, eat foods that taste like other foods. It is all about those interesting recipes we come across that are titled "Mock". It is not exactly clear why we would want to eat a mock apple pie when we could have...
Re-inventing the Classics = Great Innovation!
Often times innovation is confused with invention. They are actually quite different things. Invention is creating something that did not exist before and innovation is typically the re-invention of something that has been around for quite some time. Re-invention can...
What if…Vegan Dulce de Leche?
Note: Part of innovation is exploration. As part of the Knickerbocker Glory blog we will be doing a column called What if.. Consider What if... as little experiments in cooking to see what happens when new thinking is brought to a subject or old problems are turned...
