1. Food

Culinary Arts Basics

Learn the fundamentals of the culinary arts, including knife skills, basic cooking methods, making sauces and emulsions, and the essentials of food safety.
  1. Cooking Methods (39)
  2. Knife Skills (7)
  3. Safety & Sanitation (37)
  4. Seasoning & Flavoring (18)

Standard Breading Procedure
The standard breading procedure is a three-step process for coating foods in a crispy breading before frying. Learn the standard breading procedure.

Basic Beer Batter
This basic beer batter can be used for making homemade onion rings or for deep-frying fish and calamari, as well as all kinds of deep-fried vegetables.

Cooking at High Altitude
Recipes prepared at high altitudes may not turn out the same as when prepared at sea level. Learn about what makes high altitude cooking different.

Do You Cook at High Altitudes? Share Your Tips!
Share your tips for cooking at high altitudes.

What is a Chef?
Who or what is a chef? How about a sous-chef? Or an executive chef? Here's a summary of some of the most common culinary job titles and what each one means.

How to Make an Allumette Cut: Step-By-Step Tutorial With Photos
This step-by-step illustrated guide to making an allumette cut will help you improve your culinary knife skills.

Mirepoix
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.

Step-By-Step: How To Make Roux
One of the most common thickeners for sauces and soups is a mixture of equal parts fat and flour called roux. Here you'll see how to make a roux using clarified butter.

Step-By-Step: How To Make Clarified Butter
Clarified butter is great for sauting, and it's used in most of the classical sauces. It only takes a few minutes to make, and this step-by-step guide shows you how it's done!

Measuring Ingredients in Baking
Weighing your ingredients will help your cakes, pie crusts and other baked items turn out the right way. Learn why weighing is more accurate in baking.

Thickening a Sauce with Roux
When you thicken a sauce or gravy with roux (which is half butter, half flour) you'll want to use the right amount so that your finished product isn't too thick.

How to Stir Fry
When you make a stir fry at home, you need a really hot wok and you should cook the meat in batches. Here are a few tips to help your stir fry turn out great.

Help Making Hollandaise Sauce
A reader writes in with a question about making Hollandaise. It seems that a once-reliable recipe has stopped working. Read Danilo's advice to her.

Help Making Beurre Blanc
From the Culinary Arts Mailbag, a reader has a question about what type of butter is best for making beurre blanc sauce. Read Danilo's advice.

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