Articles written by Brian Smith
Showing 25 Articles
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Marsala Sauce - Classic and Rich
A Marsala sauce is one of the most classic culinary sauces that an at-home chef can learn how to make.
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Mousseline Sauce - Thick and Luscious
A mousseline sauce is a rich, creamy sauce that can also double as a sumptuous dip for prepared vegetables or cooked shellfish.
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Bearnaise Sauce - Sophisticated, yet Simple
Béarnaise sauce is a classic herbed butter sauce that accents any red meat or grilled vegetable dish.
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How to Make a Homemade Tomato Sauce
Tomato sauce is one of the most basic sauces an at-home can create. With literally hundreds of family recipes available, it is also the epitome of home-style food.
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Veloute Sauce - Smooth, Velvety, and Simple
Named after its smooth, velvety texture, veloute sauce is a very simple, yet elegant sauce that is exquisite when paired with fish, lamb, or vegetables.
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Espagnole Sauce - Thick, Rich, and Meaty
Espagnole sauce is a classic mother sauce from which dozens of other brown sauces are derived.
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Bechamel Sauce - Creamy, Simple, and Versatile
The Mother sauces, initially perfected classical French chefs, include béchamel, espagnole, and veloute sauce.
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How to Make Hollandaise Sauce
Hollandaise sauce is arguably the most feared sauce in the culinary world. Even the most experienced chef can struggle to perfect the sauce's rich velvety texture.
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Turkish Cuisine: Vegetables and Seafood
As pasta is to Italy , so too are vegetables to Turkish cuisine. Vegetable dishes overwhelm the menu and are just as likely to be an entre as a side dish.
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Greek Cuisine: Small Farms and Ancient History
Greek cuisine can be defined by its rich local flora, bountiful seas, and an ancient history that stretches from the beginnings of civilization.
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How to Make Homemade Citrus-Saffron Stock
A citrus-saffron broth is both a simple and exotic stock that can add a level a flavor to sauces, soups, and paella dishes.
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How to Make Avegolemeno Soup
Avgolemeno (egg and lemon) soup has origins in Greece, and is made by thickening a chicken stock with egg yolks and lemon juice.
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Portuguese Cuisine: Fresh Seafood, Local Produce
Portuguese cuisine can be defined by its abundant access to fresh seafood and its variety of spices derived from its historical trading empire.
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How to Make a Beurre Blanc
A beurre blanc is a rich, buttery sauce traditionally used on fish or chicken. Although sophisticated, this sauce is easy for the at-home chef to prepare.
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German Cuisine: Sausages and Beer
Due to a long history of localized governance, German cuisine varies greatly from region to region.
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How to Make a Seafood Stock
Shellfish stock is both a simple and flavorful addition to any chef's repertoire. Follow this basic recipe and the following tips to ensure a fresh and appetizing stock.
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How to Make Veal Stock
Difficult and time consuming to make, veal stock is, none the less, a rich and irreplaceable enhancement to many classic dishes.
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How to Make Chicken Stock
From chicken noodle soup to a rich marsala sauce, chicken stock is both versatile and indispensible to the professional chef.
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How to Make Vegetable Stock
Referred to by the French as fonds de cuisine or "the foundations of cooking", stocks are the basic building blocks of any professional kitchen.
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Common Meals in Russia
Russian people, like many other cultures, typically enjoy three meals a day: zavtrak or breakfast, obed or lunch, and uzhin or dinner.
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Meals in Mexico
Called desayuno, breakfast in Mexico consists of coffee and bread. However, a lush brunch or almuerzo is often enjoyed.
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Russian Cuisine: Cold Winters, Hearty Food
Based on peasant culinary traditions, Russian cuisine is heavily influenced by its vast and frigid territory and the many ethnicities that call Russia home.
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Mexican Cuisine: Spice and Tequila
Mexican cuisine can be roughly divided into three culinary regions: Northern, Central, and Southern. While similar, each region is defined by certain localized ingredient
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French Cuisine: Style and Aesthetics
With a focus on tradition, technique, and mastery of style, French cuisine is arguably the most aesthetic cuisine in the world.
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Spanish Cuisine: Paella and Gazpacho
Spanish cuisine is dominated by fresh produce, light seasonings, and seafood from the Atlantic Ocean, Mediterranean Sea, and fresh water mountain rivers.
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