by The Culinary Exchange | Aug 11, 2016
French cuisine has given us many things, pot au feu, bouillabaisse, ratatouille, mussels, and crepes. But the French have also given us another solid standby that you probably don’t think about all that much: quiche. Alright, so technically the English were...
by The Culinary Exchange | Aug 2, 2016
We get hundreds of kitchen questions every month from readers who aren’t sure why their angel food cake wilted in the oven or what kinds of sugar substitutions you can use in a bind, but recently we’ve been on an egg kick (you’ve probably noticed,...
by The Culinary Exchange | Jul 28, 2016
Here at the Culinary Exchange, we think that understanding the basics of cooking are incredibly important and help lay a solid foundation for being confident in the kitchen. This means understanding how to cook the most basic and commonly used ingredients, like eggs....
by The Culinary Exchange | May 27, 2016
One of the first cooking skills I learned as a college student, off on my own for the first time in my life, was how to cook eggs over easy. It might not be the healthiest of meals, but it’s certainly a tasty option after waking up late on a Saturday after a...
by The Culinary Exchange | Dec 8, 2015
We all know that expiration dates on foods can be deceiving. “Sell by” dates don’t really tell you whether or not your food has gone bad and “use by” dates can be misleading at best. But while it’s pretty easy to gauge whether a cut...