#kitchen-secrets

#kitchen-secrets

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

The James Beard Foundation Awards have long been considered one of the most prestigious awards in the food and hospitality industry, recognizing outstanding restaurants and chefs from across the country.

These leadership changes are not just about new faces; they signify a shift towards culinary creativity that prioritizes sustainability, local sourcing, and unique flavor profiles. As industry leaders, these chefs are setting the stage for a culinary renaissance that will engage diners and elevate their dining experiences.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

When churning out cover after cover at the saute station you can't exactly be picky about what's on the shelf above the stove. But that doesn't mean professional chefs don't have opinions about the pans they use every day during service.

Back in 2024, after a reporting trip for a whiskey magazine, I got tired of drinking. Perhaps it was the sluggishness I felt each morning, or maybe it was the podcast I'd heard while traveling, which shared the news that one or two glasses of red wine was not, as we had long been told, healthy. Whatever the reason, I tossed in the daily drinking towel after that trip, figuring that going forward, I might only have a drink or two every now and again.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.