Danilo's Culinary Arts Blog April 2008 Archive

We've been discussing chicken off and on in this space for a while now, so it only seems fair to focus for a little bit on the egg — without ... Read More

If you're accustomed to cooking rice by the traditional (in this country, anyway) "boiling" method, where the uncooked rice is covered with cold water and then simmered until the water ... Read More

Doesn't it seem like some people are just naturally affable, and can pretty much hit it off with anyone they meet? It's a rare gift, but those who possess it ... Read More

Being a personal chef can be a pretty sweet gig, especially here in L.A. If you work for a movie star (and movie stars love personal chefs) you probably spend ... Read More

Everyone's positively gushing about asparagus these days — and with good reason. Though production slows to a trickle during the winter, the floodgates burst open in April as rivers of ... Read More

For years, the idea that searing meat helped prevent moisture loss was a cherished and oft-cited piece of culinary doctrine. It made sense and seemed to match people's observations, so ... Read More

As is the case in the fields of music or fashion, the culinary world has its share of trends and fads du jour. Last week it was foams. This week ... Read More

I take a lot of food photos that never see the light of day here on About.com. In general, that's a good thing, because most of them suffer from some ... Read More

Beets are one of those foods that never ceases to surprise. Outwardly unremarkable, an uncooked beet barely hints at the wonders that lie beneath its dusty, purple skin. Fortunately for ... Read More

"Pot roast" has got to be one of the great oxymorons of all time, right up there with "healthy tan" and "corporate culture." That's because pot roast isn't roasted at ... Read More