Welcome to In the Pantry
More than one professional chef has proven his culinary chops by introducing new and exotic ingredients to his menus. But let's face it--figuring out the perfect way to de-slime a cactus, work with blood sausage or master the many uses of alternative flours isn't easy. We're here to help. Our In the Pantry feature will walk you through when, where, why, and how to use some outside-of-the-box foods and ingredients. Before you know it, you'll be pushing the limits of your everyday menu with new spices and ingredients.
Are you interested in learning about what it takes to operate a bakery for people with food allergies or a specialty diet? Find out how two bakers in Buffalo made their gluten-free business a success.
The appeal of sustainability in food service is increasingly appealing for customers, chefs, and owners alike, but only if it's affordable, which is why this cafe owner makes his changes step by step.
Anyone cooking for a successful food service operation has their hands full. Can chefs also participate in addressing our nation's obesity epidemic?
Berries are a summertime superfood, and the best picks come from local farms. Learn about this year's berry harvest, how to find u-pick farms, and culinary tips for the harvest.
Cooking with coffee has been a brewing trend for U.S. chefs. Whether savory or sweet, coffee's noted characteristics of bittersweet chocolate, roasted nuts, ripe dark berries, and floral, grape, or peach-like undertones add richness to food like no other spice.
How do you create the perfect holiday dinner? This is a tough question to answer, since tastes and tradition often influence our culinary choices. I can, however, share how I go about making my own menu.
Discussions of alternative flours are often centered around wheat allergies, celiac disease, and gluten-free cooking, but there are many other reasons to venture beyond the all-purpose (AP) realm and experiment with other varieties of flour.
Zucchini flowers are a prime example of how, through the ages, chefs' aversions to waste have melded into cooking traditions.
Cooking with blood may sound like something out of a horror novel or thriller flick, but culinary use of blood is a tradition that dates back thousands of years.
When you think of dessert spices, cinnamon may be the first to come to mind, and of course we're all familiar with sweets such as gingerbread, spice cake, and mint chocolate brownies.