Gelato is the Italian word for ice cream, derived from the Latin word “gelātus”. In English, this word commonly refers to varieties of ice cream, made in a traditional Italian style.
Loukoumades are pastries made of deep-fried dough, soaked in sugar syrup or honey with cinnamon and sometimes sprinkled with sesame. These are very similar to Luqaimat in Arabic cuisine and Gulab Jamun in Indian cuisine.
They can be eaten at any time of the day and not just for dessert. However, macarons are certainly one of the most visually appealing desserts out there! Invented in France, the macarons’ hard exterior with soft filling is a perfect combination!
This Polish split pea soup recipe easily can pass for the main course, loaded as it is with potatoes, carrots, and chunks of ham. A piece of crusty bread or crackers and a green salad make the meal complete.
This Hungarian goulash soup recipe is hearty enough to be eaten as a main course with rye bread. This soup benefits from a long, slow cooking process.
The oxtail-barley soup is popular with most Eastern Europeans. It's another hearty affair that can be made with or without barley, but the barley gives it a pleasant thickness. And, fear not, the soup is made with beef, not ox meat. The name hearkens back to early preparations.
Serbian white bean soup - pasulj - can be made with or without meat. This vegetarian bean soup recipe is another hearty affair that can be supplemented with a crisp salad and crusty pogacha bread.
Salad spinners? So bulky and annoying. Instead, pile your just-washed greens into a clean dish towel, gather it by the ends, and swing it around until your salad is dry (or your arm is tired).
Existential question time. If your sponge is filthy and smells, how can you expect it get your dishes clean?
Chicken fat is amazing stuff, whether you’re frying onions in it, sautéing greens in it or spreading it on toast. So after eating your roast chicken dinner, drain the now-cooled liquid fat into a plastic container and store it in your freezer.
Buy a large bowl. Be ready to fill it up with eggshells and other trash, generated while cooking.
And they’re all evil. Glass cutting boards send shivers down your spine when you use them. They dull your knives. They’re slippery. And they’re hard to use. Use wood, bamboo or plastic instead.
Our courses are taught in English, by international Chef instructors. Over a period of 10 months, our students acquire the fundamental skills necessary to work in dining establishments in one of the fastest-growing industries.
Table manners play an important part in making a favorable impression. They are visible signals of the state of our manners and therefore are essential to professional success.
he culinary highlight of the French year is not for most families on Christmas Day, but late on Christmas Eve, and traditionally begins once folks have returned from midnight mass.
Unlike in the US, Germans eat herring even today. Herring is most often salted and/or pickled and served as Matjes or Bismarck Herring.