Gourmet Cooking Techniques

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Dr Bruno Goussault
Article
Dr. Bruno Goussault, Father of Sous-Vide, Answers Your Questions
The father of modern sous-vide cooking, Dr Bruno Goussault, answers your questions on the art of cooking in the sous-vide water bath. Take a look.
Peking Duck
Article
Peking Duck Done Right - Best Duck Recipe We've Seen
This has to be the best duck recipe on the web; produced by ChefSteps, it breaks down the process of how peking duck is made.
dutch oven Harry Cunningham on Unsplash
Article
What is A Dutch Oven?
Dutch ovens have risen in popularity this year, no doubt due to our longing for comfort food as we spend endless hours at home. Although they have been around for centuries, Dutch ovens still remain a mystery to some.
poaching cooking technique
Article
Poaching as a Cooking Technique: What Does it Mean?
Poaching is a healthy cooking technique because it does not use fat for cooking food. Poaching is a culinary method that involves cooking by submerging food in a liquid.
Frying pan
Article
How to Tell if a Pan is Ready at Medium-High Heat
It can be tricky to tell if a pan is at medium-high heat, but this tip can make it easy to tell if it's ready.
Maillard Reaction
Article
The science of Maillard reaction
Do you know that delicious smell of a piece of meat sizzling into a very hot pan? This is the Maillard Reaction, due to, amino acids, sugar and temperature.
Peking duck
Article
How To Make Peking Duck
Its crispy skin makes Peking duck irresistible. Learn how to make this Chinese delicacy in our recipe round up.