Updated Articles and Resources

By Danilo Alfaro, About.com Guide since 2008

The Anatomy of a Chef's Knife Created: Sunday, May 18, 2008 Updated: Monday, May 21, 2012
A chef's knife is more than just a blade and a handle. Learn about the different parts of a chef's knife, including the tang, bolster, heel, rivets and more.
Maltaise Sauce Recipe Created: Tuesday, February 02, 2010 Updated: Monday, May 21, 2012
The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise. The Maltaise sauce is traditionally served with asparagus.
Foyot Sauce Recipe Created: Sunday, February 14, 2010 Updated: Monday, May 21, 2012
The Foyot Sauce is a variation on the classic Bearnaise sauce made by adding meat glaze to the basic Bearnaise. Like Bearnaise, the Foyot Sauce is typically served with grilled steak.
Choron Sauce Recipe Created: Wednesday, February 03, 2010 Updated: Monday, May 21, 2012
The Choron Sauce is a variation on the classic Bearnaise sauce made by adding tomato paste to the basic Bearnaise. Like Bearnaise, the Choron Sauce is typically served with grilled steak.
Italian Parsley: Definition - What is Italian Parsley? Created: Sunday, May 20, 2012 Updated: Sunday, May 20, 2012
Italian parsley is a variety of parsley with flat leaves that is perhaps the most commonly used herb in the culinary arts.
How to Make European-Style Apple Butter Video Created: Thursday, May 17, 2012 Updated: Thursday, May 17, 2012
Making European-style apple butter is easier than you might think. Watch this how-to video from About.com to see instructions for making it at home.
How to Make European-Style Pear Butter Video Created: Thursday, May 17, 2012 Updated: Thursday, May 17, 2012
Making European-style pear butter is an easy and delicious idea. Watch this how-to video from About.com to see instructions for making it at home.
Veal Piccata Recipe Created: Wednesday, April 14, 2010 Updated: Monday, May 14, 2012
Veal Piccata is a flavorful dish made with thin veal cutlets that are first browned and then simmered in a tangy, lemony sauce.
What is Iodized Salt? - Iodized Salt: Definition Created: Monday, May 14, 2012 Updated: Monday, May 14, 2012
What is Iodized Salt? In the culinary arts, iodized salt is a form of table salt which has had the micronutrient iodine added to prevent a disease of the thyroid gland called goiter.
Fleur de Sel: Definition - What is Fleur de Sel? Created: Sunday, March 27, 2011 Updated: Friday, May 11, 2012
What is Fleur de Sel? In the culinary arts, Fleur de Sel is a rare and expensive form of sea salt that is harvested in ... Read more about Fleur de Sel.
Involtini: Definition - What are Involtini? Created: Wednesday, May 09, 2012 Updated: Thursday, May 10, 2012
What are Involtini? Involtini are little rollups that are featured in Italian cooking. Often made with veal or eggplant,... Read the definition of Involtini.
Chicken Piccata Recipe Created: Saturday, February 09, 2008 Updated: Wednesday, May 09, 2012
Chicken Piccata is a classic Italian recipe that really takes all the difficulty out of cooking chicken. And the simple, tangy sauce is pretty heavenly.
Hors d'Oeuvre: Definition - What are Hors d'Oeuvres? Created: Thursday, September 22, 2011 Updated: Wednesday, May 09, 2012
In the culinary arts, the word hors d'oeuvre can be used to mean an appetizer or a small bite of food served at a cocktail party. But which one is correct?
Mother's Day Brunch Menus & Recipes - Mother's Day Brunch Created: Thursday, May 08, 2008 Updated: Tuesday, May 08, 2012
Here are a few menu choices for the perfect Mother's Day brunch. Choose between scrambled eggs or frittata, French toast, pancakes or waffles, and hash browns or home fries.
Inside Round: Definition - What is Inside Round? Created: Sunday, May 06, 2012 Updated: Tuesday, May 08, 2012
What is Inside Round? The culinary term inside round (or inside top round) refers to a cut of beef located... Read the definition of Inside Round.
Charcuterie: Definition - What is Charcuterie? Created: Friday, January 14, 2011 Updated: Sunday, May 06, 2012
What is Charcuterie? The art of Charcuterie has a long history in the culinary arts, going back to the days of ... Read the definition of Charcuterie.
Crepinettes: Definition - What are Crepinettes? Created: Wednesday, January 26, 2011 Updated: Sunday, May 06, 2012
What are Crepinettes? In the culinary arts, crepinettes are a type of flat sausages that are wrapped in ... Read the definition of Crepinettes.
Cuts of Beef - Beef Primal Cuts Diagram Created: Friday, March 20, 2009 Updated: Sunday, May 06, 2012
Curious about cuts of beef like the chuck, rib, loin, tenderloin or brisket? Here's a diagram of the various cuts of beef with a description of each one.
Induction Cooktop: What is Induction? Created: Tuesday, January 06, 2009 Updated: Friday, May 04, 2012
An induction cooktop uses an electromagnetic field to heat up a pan while leaving the cooking surface cool to the touch and without heating the air around the cooktop.
Sunday Brunch Recipes - Brunch Recipes and Brunch Menu Created: Friday, July 04, 2008 Updated: Wednesday, May 02, 2012
Want some ideas to help you whip up a delicious Sunday brunch? These brunch recipes and brunch menu includes egg recipes, crispy bacon, pancakes, waffles, French toast and more.
Five Easy Muffin Recipes Created: Friday, April 27, 2012 Updated: Friday, April 27, 2012
These five classic muffin recipes are easy and delicious and you can prepare them in about half an hour. Blueberry muffins, chocolate chip muffins and more.
Risotto Recipe with Peas - Risotto With Peas Recipe Created: Friday, October 10, 2008 Updated: Friday, April 27, 2012
Sweet green peas are a classic addition to the traditional Italian risotto. It's prepared by adding hot stock to arborio rice and cooking slowly as the stock is absorbed.
Mushroom Risotto Recipe - Risotto With Mushrooms Created: Friday, October 10, 2008 Updated: Friday, April 27, 2012
Mushroom risotto is one of the most delicious variations on the basic risotto recipe. This mushroom risotto recipe is prepared by adding hot stock to arborio rice and ...
Blind Bake: Definition - What is Blind Baking? Created: Tuesday, January 11, 2011 Updated: Friday, April 27, 2012
What is a Blind Baking? In the culinary arts, the term blind bake refers to process for pre-baking a pie crust or ... Read the definition of blind bake.
What is Prime Beef? Created: Friday, May 14, 2010 Updated: Thursday, April 19, 2012
Prime beef is a designation of meat quality which describes the highest quality beef. Prime meat is the most tender and juicy meat grade.
What is Select Beef? Created: Sunday, May 23, 2010 Updated: Thursday, April 19, 2012
Select meat is a fairly tender meat grade, but not as juicy as Prime or Choice. Select is a quality designation describing beef with slight marbling.
What is Choice Beef? Created: Monday, May 17, 2010 Updated: Thursday, April 19, 2012
Choice beef is a designation of meat quality which describes high quality beef. Choice meat is a tender and juicy meat grade, with less marbling than Prime.
How to Make Frosting Created: Wednesday, April 18, 2012 Updated: Thursday, April 19, 2012
Buttercream frosting is one of the most simple kinds of frosting for cakes or cupcakes, and it's surprisingly easy to make. Learn how to make frosting.
Shallot Butter - Compound Butter Recipe Created: Tuesday, September 30, 2008 Updated: Friday, April 13, 2012
Shallot Butter is one of many common variations on Maître d'Hôtel Butter or
Roast Leg of Lamb Recipe Created: Wednesday, April 04, 2012 Updated: Saturday, April 07, 2012
This classic leg of lamb roast makes a perfect holiday dinner. It's flavored with garlic and rosemary and roasted to a perfect medium rare.
Mint Sauce for Lamb Created: Saturday, April 07, 2012 Updated: Saturday, April 07, 2012
This easy mint sauce is perfect for lamb and you can make it in just a few minutes. It's much superior to mint jelly from a jar.
Hard-Boiled Egg Photo Created: Tuesday, August 05, 2008 Updated: Saturday, April 07, 2012
This photo gallery features recipes for sauteed tilapia, bacon-wrapped pork, zucchini ribbon noodles and more.

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