One of my most recent freelance assignments for Fine Cooking Magazine was to test Australian grass fed beef. Fine Cooking provided the guidelines based on previously tested and approved recipes from their well-respected archives using the typical grain-fed beef, which … Continue reading No Beefs About Australian Grass-Fed Beef!
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen: Black Garlic
Next time you’re waiting in an unbearably long line at the supermarket, take a look at some of the popular cooking magazines on the stands near the check-out counter. Skip the fabulous recipes (if you can bear to) and flip … Continue reading White Plate as Canvas