Articles written by Jacqueline Church

Chef Joshua Johnson of The French Pastry School, Chicago shares a cookie recipe from Alsace. He & the staff there hold many European Awards and Medals. Try these today!

Dec 22, 2009 - Jacqueline Church

Proper Culinary Training, the Age-old Questions like Cooks v. Bakers, the place of Molecular Gastronomy, Kitchen Scales and Butter. Chef Johnson weighs in.

Dec 22, 2009 - Jacqueline Church

Dine on Indian food fit for royals. Since 1926 Veeraswamy is London's oldest surviving Indian restaurant. Worth a trip, it is recognized by critics, loved by stars.

Dec 7, 2009 - Jacqueline Church

Communicating sustainability ideals and putting them into urban practice is focus of a new project showing us how to reduce, reuse, recycle, retool our lives and menus.

Dec 2, 2009 - Jacqueline Church

Black Peppercorns (piper nigrum): traded as currency, gifted to royalty, fueling the spice trade. Which gourmet peppercorns also make perfect hostess or holiday gifts?

Nov 22, 2009 - Jacqueline Church

Jacques Pepin tells the New York Culinary Experience students technique is what separates them from great chefs. Only through mastery of technique will talent emerge.

Nov 17, 2009 - Jacqueline Church

Leading purveyor of organic poultry, game, French sausages, confit duck, and ambassador of the Gascon "sweetness of life," Ariane Daguin teaches Cassoulet class at NYCE.

Nov 3, 2009 - Jacqueline Church

Perched above Boston Common, Troquet may have the most comprehensive wine list in the city, 2 and 4 ounce pours, skilled hands in the kitchen and an in-house patisserie.

Oct 23, 2009 - Jacqueline Church

Your next carton of store-bought yogurt might well be your last. Making yogurt at home is easy, no fancy equipment required. It benefits your health and your wallet.

Oct 16, 2009 - Jacqueline Church

Capers are just one of the umami-rich foods hiding in plain sight in your pantry. Learn how to identify and use umami to amplify delicious flavor in every day foods.

Oct 14, 2009 - Jacqueline Church

Gourmet shops and catalogs carry them. "Foodoirs" trace their history. Farms reestablish the US crop. Chestnuts are enjoying a comeback and deserve a place at your table.

Oct 13, 2009 - Jacqueline Church

Come Make Risotto with Cesare Casella, Sushi with Morimoto, Cocktails with Top Chef Masters Contestant and French Culinary Institute, VP Nils Noren.

Sep 17, 2009 - Jacqueline Church

Think candy is just for kids? Guess again. A new breed of sucker is born: Das Lollipops and Lollyphile treats include flavors like pomegranate, lemon-ginger, wasabi.

Aug 25, 2009 - Jacqueline Church

Sweet corn on the cob is everywhere now. Buy local corn for peak flavor. Dress it up with Southwest composed butter or zip it off the cob for seasonal, one-dish dinners.

Aug 20, 2009 - Jacqueline Church

A perfumer's nose, a food science Masters degree, a green card winning lottery entry, and a friend in Monterey, California. A long, strange trip indeed.

Aug 10, 2009 - Jacqueline Church

Butchery is experiencing a renaissance these days. With the recession digging in its heels, the trend could not have come at a better time. Reach back for a recipe.

Aug 1, 2009 - Jacqueline Church

Top Chef Masters provides a titillating moment. Jay Rayner offers elucidation about panna cotta. Host Kelly Choi then asks James Oseland for confirmation. Really?

Jul 18, 2009 - Jacqueline Church

What happens when cookbook meets family dysfunction meets Father's Day? Meet the "Foodoir"! Part cookbook, part memoir, it's a rich, growing, new-ish genre.

Jun 17, 2009 - Jacqueline Church

Hand-picked, fire-roasted piquillos peppers are gems of the Spanish table. Luscious, umami-rich. "Fifth taste" pops in three satisfying tapas. Perfect for summer dining.

Jun 7, 2009 - Jacqueline Church

How much history, engineering, science, and passion can be poured into a tiny little cup? Plenty. Excellence in education makes for caffeinated fun.

May 28, 2009 - Jacqueline Church

D'Artagnan's fifth annual gastronomic obstacle course saw some (very wet) NYC restaurant teams competing at games like Meat Twister, blind tastings, ID the offal.

May 27, 2009 - Jacqueline Church

Chocolate Gourmet makes truly amazing cookies - baked to order and unavailable in retail stores. How's that for special treatment? You call, Mary Winslow bakes.

Apr 22, 2009 - Jacqueline Church

Founder of The French Culinary Institute joins accomplished culinarians on Who's Who list. Dorothy Cann Hamilton shares insights, laughs, lessons.

Apr 13, 2009 - Jacqueline Church

The International Association of Culinary Professionals annual meeting in Denver, Pioneering a Sustainable World, reveals trends of the trades, in cooking and publishing.

Apr 8, 2009 - Jacqueline Church

"Good bread with fresh butter, the greatest of feasts." So said James Beard. Who are we to argue? Even the ancients knew the power of good butter sauce. Now, so can you.

Mar 28, 2009 - Jacqueline Church

Joining the black food trend is this new Korean import: Black Garlic. So intriguing and delicious, this "new" food is likely to become a pantry staple.

Mar 20, 2009 - Jacqueline Church

Cheese spread or Fromage Fort is the perfect way to use up odd bits of cheese. Here's a recipe. Protect your investment by preserving cheese in Formaticum cheese paper.

Mar 20, 2009 - Jacqueline Church

When a chef develops into a tea expert, the high tea ritual becomes a series of tasty delights. From a tea-infused apertif through tea scented treat after treat.

Mar 4, 2009 - Jacqueline Church

Natural, award-winning sauces, smoker bags, and a "green" business, too? Big Acres helps you through the end of winter with some sweet-hot chiles and a miraculous mole.

Feb 17, 2009 - Jacqueline Church

Culture the new magazine - the word on cheese - is on the newstands now. Check a cheese monger near you, too for this quarterly review of all things cheese.

Feb 15, 2009 - Jacqueline Church

Concerns for the conservation of dying species, for dodging mercury, PCBs, can make choosing a good sushi meal tricky. Healthy, sustainable sushi just got easier.

Feb 9, 2009 - Jacqueline Church

The marriage of culinary and cocktail worlds meets sustainable, local food trends and the return to comfort foods. All in one dish. Can you stand it?

Jan 27, 2009 - Jacqueline Church

Link is a good name for a chef that makes sausages, oui? Add to that Link's Cajun roots, his mastery of all things pork, the success of Cochon Butcher seems certain.

Jan 22, 2009 - Jacqueline Church

Preserving and strengthening New Orelans' prominent food culture and cocktail history are goals of two festivals. New Museum also speaks to history of cocktail culture.

Jan 22, 2009 - Jacqueline Church

Visiting artisanal Vermouth and proper cocktails, improper Martinis, desserts. Summer herbs or winter chills, all roads lead to vermouth.

Jan 16, 2009 - Jacqueline Church

January is National Soup Month. Tiny meatballs, hearty greens, beans combine in rustic family soup. Or, join the fancy Risotto event at the Italian Culinary Academy.

Jan 14, 2009 - Jacqueline Church

Warning: You will want to buy a good knife after reading this book. The good news: you'll be well-informed and much more likely to purchase a knife you will treasure.

Jan 9, 2009 - Jacqueline Church

5 tips for gourmet resolutions. Eat better, drink better, for less money, with less damage to the planet. Set your own gourmet food resolution trend.

Jan 3, 2009 - Jacqueline Church

When life (or a relative) gives you lemons, make lemon cookies, roast a capon, or toss up Haphazard Gourmet pasta. Meyer lemons are versatile, delicious winter citrus.

Dec 30, 2008 - Jacqueline Church

Several coffee trends: single origin, organic, fair trade, now shade-grown; meet in your morning cup. How to brew an enjoyable and (nearly) guilt-free cup of coffee.

Dec 22, 2008 - Jacqueline Church

Looking forward the Amercian Culinary Federation's top chefs count S/O/L/E food in the top ten trends for 2009. Our top food finds in 2008 show prescience, or luck.

Dec 17, 2008 - Jacqueline Church

Patchwork Pâté strikes the right chord for gourmet entertaining. Rich, elegant and dedicated to delighting. Pâté is welcome at the holiday table, great for gifts, too.

Dec 12, 2008 - Jacqueline Church

Casserole, it's what's for dinner tonight. Emily Farris knows a thing or two about casseroles. Author of Casserole Crazy, she celebrates the humble covered dish.

Dec 9, 2008 - Jacqueline Church

Master Chocolatier and former ICU nurse Diane Pinder is still making people happy. Now, it's with chocolates as opposed to needles and meds. We feel better already.

Dec 8, 2008 - Jacqueline Church

The secret to excellent risotto at home is choosing the right ingredients and using proper technique. In a few steps, creamy, satisfying, perfect risotto is yours.

Dec 2, 2008 - Jacqueline Church

Heirloom rice, sustainably farmed by the Koda Family. Delicious product with a rich history - of American farming traditions, an immigrant's innovation and perseverance.

Nov 25, 2008 - Jacqueline Church

Whether building a gourmet cheese platter, selecting cheese knives for gifts or creating luscious cheese fondue, seek an expert advisor such as Boston's Ihsan Gurdal.

Nov 12, 2008 - Jacqueline Church

Holidays are upon us and the fundraising season is, too. Here's a mix of fun, serious, charitable and silly things on our culinary calendar this month.

Nov 8, 2008 - Jacqueline Church

Pomegranates appear at Rosh Hashanah, quince and persimmons show up in other fall menus. Whether berry or pome, they're ready to enjoy now. Fall in Love with fall fruit.

Oct 26, 2008 - Jacqueline Church

Some beloved sushi options are cut from fish nearing extinction. Aficionados now reject the serial depletion of species. Great sushi can be sustainable. Learn how.

Oct 23, 2008 - Jacqueline Church

In light of the big goose egg we've been handed by Washington and Wall St, Thanksgiving this year is likely to be low-cost and downscaled. It doesn't have be a downer.

Oct 21, 2008 - Jacqueline Church

Looking for a once-in-a-lifetime culinary adventure? A brush with fame cooking event? A simple how-to class at your local culinary school or inn? It's all here.

Oct 8, 2008 - Jacqueline Church

Humble, beloved tuna noodle casserole as gourmet food? Choose wild, line-caught albacore, revisit French "mother sauces", et voilà, tuna noodle casserole for kings.

Oct 6, 2008 - Jacqueline Church

Raghavan Iyer's 660 Curries is a gateway to divine Indian cuisine. Even experienced cooks may fear South Asian cuisine, but no more. Help has arrived. Saucy Help.

Sep 30, 2008 - Jacqueline Church

The Slow Food movement is all about rediscovering the joy of eating real food, preparing, sharing meals. Put processed food back in its box. Go Slow - Get Thin.

Sep 17, 2008 - Jacqueline Church

The Low Carbon Diet enables food choices that affect change. Learn why food choices matter. Create healthier food systems. Reduce environmental impact. Eat better.

Sep 8, 2008 - Jacqueline Church

Move over LBD, Black foods are the new classic. Adding drama like the Little Black Dress, they also pack a nutritional punch to make carrots green with envy.

Sep 4, 2008 - Jacqueline Church

One must always weigh competing choices when it comes to food. If fresh herbs could always be handy, your meals would be improved. What are the options to fresh?

Aug 23, 2008 - Jacqueline Church

Umami-rich dashi adds a delicious punch to this easy miso-marinated fish. Known as "Black Cod" it is neither. White-fleshed, moist, mild, Sablefish loves miso-marinade.

Aug 19, 2008 - Jacqueline Church

A reader asks: what is Chadon Beni? Another wants to know about jerk sauce. What roles do achiote and culantro play in Caribbean recipes we are beginning to love?

Aug 12, 2008 - Jacqueline Church

Lemongrass is a staple in Thai cuisine. Its citrusy fragrance flavors easy lettuce wraps for cool summer dinner. Lemongrass simple syrup elevates summer drinks, too.

Aug 11, 2008 - Jacqueline Church

Ironically, just steps from the Mass. Institute of Technology, Chef Gabriel Bremer at Salts, elevates so-called molecular gastronomy, by taking it back to its roots.

Aug 7, 2008 - Jacqueline Church

Cleveland's turning out great chefs. One its best, Chef /Owner Gabriel Bremer of Salts, calls Cambridge MA home. From musician to star chef, follow along.

Aug 7, 2008 - Jacqueline Church

Like Chef Author Rick Moonen, Fish Without a Doubt is approachable, easy-going, fun. It's also informative. A fish bible. Tentative about fish? This book's for you!

Aug 6, 2008 - Jacqueline Church

Now in its fourth generation of family owner-operators, Russ & Daughters serves up lox, herring, smoked fish, bagels and more. They serve, and preserve, history.

Jul 29, 2008 - Jacqueline Church

Superfoods are a hot trend. What about weeds? One man's weed is another man's dinner. Nutritional powerhouse Purslane should be in your next dinner.

Jul 24, 2008 - Jacqueline Church

Cucumbers and watermelon both provide refreshing summertime menu options. They might even save your life. Containing 90% water adds to their appeal as the mercury rises.

Jul 21, 2008 - Jacqueline Church

Like its close relative the cucumber, watermelons are a warm-weather treat. But a lifesaver? Maybe - at the dinner table.

Jul 20, 2008 - Jacqueline Church

Sliders that you'll remember. Moose slider recipe from Executive Chef Regan Reik of Pier W Restaurant in Lakewood OH,

Jul 18, 2008 - Jacqueline Church

Once humble, now revered the burger is beloved by top chefs like Boulud, Keller, Ramsay, Tourondel. Smaller versions "sliders" are ubiquitous on bar menus.

Jul 17, 2008 - Jacqueline Church

Buffalo is making a comeback from near extinction. Rediscover the original red meat. Low-fat, grass- fed, sustainable bison. Dinner's served!

Jul 4, 2008 - Jacqueline Church

Stop here for the most exciting culinary events. Updated on rolling basis: this culinary calendar will offer unique experiences for novice or gourmet cooks.

Jun 24, 2008 - Jacqueline Church

Everyone loves frozen treats especially as the mercury rises. Granita, an easy summer dessert, requires no special equipment to make. Granitas can be savory, too. Cool.

Jun 16, 2008 - Jacqueline Church

Culatello, Guanciale, Salumi, Reading about them is one thing. Tasting them is entirely something else. Salumi in Seattle's Pioneer Square Satisfies.

Jun 7, 2008 - Jacqueline Church

Curing is an old and trusted technique of preserving fish. Salmon, beloved in many cultures and the making of gravlax, or a variation, is easier than you think.

Jun 5, 2008 - Jacqueline Church

An "a-ha" moment in the kitchen can save time, money. Secrets from chefs, friends, cooks help ease stress for the home cook. Truc: a cheffie term for tricks of the trade.

May 20, 2008 - Jacqueline Church

Three seafood choices healthy for you, healthy for our oceans. Show your culinary flair with these delicious recipes. Elegant and Easy.

May 11, 2008 - Jacqueline Church

If travel takes you to Boston, set course for La Voile on Newbury Street. Dine as if you landed in Southern France. Brasserie by menu, bistro by atmosphere, loved by all.

Apr 23, 2008 - Jacqueline Church

Ballymaloe Cookery School sits on a 100 acre organic farm; right in the cross-hairs of two food trends: Slow Food and Culinary Travel. Kingsolver offers food for thought.

Apr 18, 2008 - Jacqueline Church

"Americana in a bottle" Shagbark Hickory Syrup represents the best of both worlds: a great tasting, versatile product and a charming and utterly unique history.

Apr 15, 2008 - Jacqueline Church

Sweet, meaty, delicious and sustainable. Florida Stone Crab are a dream for seafood lovers.

Apr 11, 2008 - Jacqueline Church

Alla Carbonara - as the Coalman's wife would make it. This is a hearty dish that's easy to make and so satisfying. Before the chill of winter is gone, enjoy this pasta.

Mar 31, 2008 - Jacqueline Church

This is a food trend which reaches back to traditions, crosses cultures and raises ethics. It's also delicious!

Mar 27, 2008 - Jacqueline Church

Beyond gumbo, crawfish or Sazeracs; learn about New Orleans, the US, ourselves. Foodies, cooks, travelers - all will laugh and cry through these well-crafted stories.

Mar 24, 2008 - Jacqueline Church

If one is on the way to a "Head to Tail" Dinner - there's only one logical choice for lunch. Pork, lots of it in many forms. Do not resist the fleischgeist.

Mar 14, 2008 - Jacqueline Church

The Golden Clog Award, The James Beard Foundation (Best New Restaurant in 2007); New Orleans Magazine (Stryljewski Best New Chef 2007); The New York Times...

Mar 4, 2008 - Jacqueline Church

Shad Roe is a culinary harbinger of Spring. Try this savory treat if you dare.

Feb 23, 2008 - Jacqueline Church

Unlike pancetta or bacon, guanciale takes its flavor not from smoke but from wine, herbs and special fat from the pork jowl. It gives them back to this classic dish.

Feb 9, 2008 - Jacqueline Church

Smoked spice-rubbed ribs. How about edamame (soybeans) with matcha salt?

Feb 9, 2008 - Jacqueline Church

News of dangerously high levels of Methylmercury in New York's top sushi spots has devotees crying like they ate too much wasabi. Here's news you can use and help.

Jan 29, 2008 - Jacqueline Church

Warming winter soup is easy and comforting on a cold night. Classic technique of potato-water base

Jan 18, 2008 - Jacqueline Church

While most people associate Mole ("mo-lay") with chocolate, this is not a dessert, nor even sweet. Mole comes from the Nahuatl Indian word "molli" which means sauce.

Jan 6, 2008 - Jacqueline Church

Easy and economical. Braising is a wet-roasting technique that produces unctuous meals from humble ingredients.

Jan 4, 2008 - Jacqueline Church

Learning about O-makase from great sushi chefs. One fantastic book and one fabulous meal wrapped up for you here.

Dec 14, 2007 - Jacqueline Church

Baking or roasting fish in salt is as old as, well, salt. The technique is dramatic in presentation as well as results. Yes, do try this at home.

Dec 6, 2007 - Jacqueline Church

Sounds like a Sugar Rush might be behind this? You bet. Read on and keep your holiday shopping list handy, a few more will be checked off soon.

Nov 29, 2007 - Jacqueline Church

Mastering good gravy is not difficult. Just be forewarned, you'll hear requests for more once you master this technique. Great for open-faced sandwiches, too.

Nov 17, 2007 - Jacqueline Church

Go local? Fresh, a frozen supermarket bird? Organic? Kosher? Natural, free-range or free-roaming? It's enough to make you eat ham instead. Deciphering the choices.

Nov 10, 2007 - Jacqueline Church

Perfect for your holiday table. This dessert says "welcome home." It's nice, it's comfortable, it's unfussy. It can also take a turn as a savory dish. Recipes galore.

Nov 7, 2007 - Jacqueline Church

For holiday meals, one question always arises: What to Drink? The answer is: "Yes!" says Award winning Sommelier, Author Nataile MacLean.

Nov 4, 2007 - Jacqueline Church