https://www.cuisinenet.com Taste the World One Bite at a Time Sun, 23 Apr 2023 16:49:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://www.cuisinenet.com/articles/dim-sum/ Sun, 23 Apr 2023 16:44:39 +0000 https://www.cuisinenet.com/?p=155 Explore the world of Dim Sum with tips on ordering, etiquette, and pairings. Enjoy steamed, fried, and dessert dishes with friends and family.]]> https://www.cuisinenet.com/chefs/georges-auguste-escoffier/ https://www.cuisinenet.com/chefs/georges-auguste-escoffier/#comments Thu, 30 Mar 2023 17:11:38 +0000 https://www.cuisinenet.com/?p=1684 A complete historical profile of George Auguste Escoffier, who revolutionized French cuisine, modern cooking, professional kitchens, and authored the seminal "Le Guide Culinaire."]]> https://www.cuisinenet.com/chefs/georges-auguste-escoffier/feed/ 2 https://www.cuisinenet.com/articles/the-history-of-western-eating-utensils-a-timeline/ Wed, 11 May 2022 10:00:00 +0000 https://www.cuisinenet.com/?p=273 Photo by Lohb As he wrote in The Evoluton of Useful Things, Henry Petroski argues that it is the dissatisfaction with the shortcomings of  a way of doing things that creates invention rather than the old adage “necessity is the mother of invention”. Hundreds of years of experimentation have resulted in contemporary eating utensils and […]]]> https://www.cuisinenet.com/articles/tea-anyone/ Tue, 10 May 2022 10:00:00 +0000 https://www.cuisinenet.com/?p=263 Photo by Windslash Tea is so varied in name, color and flavor that it is usually a surprise for anyone to discover that all the different types are made from basically the same tea plant. Of course, some are flavored with essential oils (Earl Grey, for example, has oil of bergamot, which is made from […]]]> https://www.cuisinenet.com/articles/to-barbeque/ Mon, 09 May 2022 13:17:19 +0000 https://www.cuisinenet.com/?p=1491 Photo by Jessica Merz Article by Keith Besonen If your dad is anything like mine, you’ve always known where not to find him — in the kitchen. Cooking is women’s work, after all. Indoor cooking is, at least. Now outdoor cooking, barbequing, that’s a man’s job. “Barbeque” for Dad is anything cooked over a fire. […]]]> https://www.cuisinenet.com/restaurants/hamburger-marys/ Mon, 09 May 2022 12:56:31 +0000 https://www.cuisinenet.com/?p=1486 Image copyright Janet Delaney 1582 Folsom Street, San Francisco, California 94103-3721 phone: 415.626.5767 Once upon a time, Hamburger Mary’s was the funkiest burger joint in the city. Then, upscale types would come to this friendly, biker-bar with quirky decor (cream for coffee is dispensed from baby bottles with the nipples cut off) to sample the […]]]> https://www.cuisinenet.com/ingredients/chinese-five-spice-powder/ Sun, 08 May 2022 01:00:00 +0000 https://www.cuisinenet.com/?p=102 Photo by Paul Originally from China, 5 spice is a blend of Szechwan pepper, Star anise, Fennel, Cloves and Cinnamon in equal amounts. Most frequently used as a barbeque seasoning or a marinade for meat, Chinese five spice creates a well-known and authentic flavor all of its own. It can also be used as a […]]]> https://www.cuisinenet.com/articles/front-of-house-restaurant-staff Wed, 04 May 2022 17:00:00 +0000 https://www.cuisinenet.com/?p=173 Photo by www.audio-luci-store.it The Chain of Command : Restaurant Service Staff Maître d’Hôtel This is the person responsible for the overall management of service at a fairly elaborate establishment, often a hotel. Over time, the title — commonly shortened to maître d’ — has taken on a life of its own. The ideal maître d’ […]]]> https://www.cuisinenet.com/ingredients/miso/ Sun, 01 May 2022 00:00:00 +0000 https://www.cuisinenet.com/?p=229 Photo by tokyofoodcast Miso is a thick paste made by combining soybeans and barley or wheat or rice (or a mixture of these grains) with a yeast mold (koji) that has been cultivated from a soybean, barley or rice base. The mixture is then aged from three months to three years. Consider the potential number […]]]> https://www.cuisinenet.com/articles/how-to-use-a-napkin/ Sat, 23 Apr 2022 16:01:44 +0000 https://www.cuisinenet.com/?p=1389 Photo by Didriks Using the napkin at formal occasions, as with much else associated with etiquette, should be a delicate affair. It is meant only to be dabbed at the lips and should not get dirty in the process. It might seem that the napkin is provided precisely so that it can help the diner […]]]>